- Reusable baking mat made of FDA-approved food-grade silicone
- Promotes even heat distribution for excellent browning of baked goods
- Microwave-, freezer-, and dishwasher-safe; high-gloss nonstick finish
- Great non-skid work surface for kneading dough; includes inch measurements
- Won¿t retain food odors; lifetime guarantee
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Product Details
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Product Description
Amazon.com Review
Forget parchment paper! This reusable baking mat saves plenty of money by lining your trays for a lifetime of cookie baking. The mat is made of FDA-approved food-grade silicone--the long-standing material of choice for professional bakers. The mat can withstand temperatures ranging from –58 degrees Fahrenheit to 900 degrees Fahrenheit so cookie dough can go from pastry board to freezer to oven without any problems. Silicone promotes even heat distribution so baked goods come out moist and delicious. A high-gloss nonstick finish makes it easier to remove cookies or pastry from the baking mat and, because it is nonporous, it won’t retain the odors or flavors of your food after cooking. Measuring 16-3/4 by 11-3/4, this mat fits most standard-size baking sheets. It also can be used on a wood cutting board or kitchen counter to create an impromptu pastry station. The mat grips any surface and won’t slip while kneading dough; plus inch marks (up to 16 inches) across the bottom help line dough up to cut exact strips for cookies or biscotti. SilconeZone’s revolutionary baking mat is dishwasher-safe and is covered by a lifetime guarantee. --Cristina Vaamonde
Product Description
For years, professional and commercial chefs have known the secret and benefits of using high-temperature silicone bakeware. This baking mat incorporates the same design and features favored by professional chefs. It can go from temperature extremes of -58 degrees F to 900 degrees F, from freezer to oven. The unique finish creates a non-porous, non-stick surface which promotes even heat distribution and quick cooling, and will not retain odors or flavors. The mat can be rolled or folded easily for space-saving storage and has easy to read inch and centimeter measurements along its sides. It measures 16 3/4 by 11 3/4 inches overall, but can be cut to fit any size pan.
Customer Reviews
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Most Helpful Customer Reviews
55 of 55 people found the following review helpful:
5.0 out of 5 stars
I agree that this is a great product,
By Jim Krupnik "jkrupnik" (Watchung, NJ United States) - See all my reviews
This review is from: SiliconeZone Standard Baking Mat (Kitchen)
My first experience with a silicone mat was nothing short of a revelation, so I went on a mission to see if the several brands available offered anything the others lacked. In my opinion, this one performs as well as the others that I have used (which is to say it's fantastic). I use them for pastry, cookies, and any other baking that normally threatens me with over baked bottom sides, and breakage due to sticking. I have not used them for candy, but sugar that has fallen from cookies, and carmalized on it's surface doesn't stick in the least. This is a great product.For roasts, I use a roasting pan. I like to make my own gravy, and I don't see how a silicone liner would help the process. For pizza, I use an air core pizza pan that is riddled with holes to ensure a crisp crust by allowing moisture to escape rather than turning the bottom of the pie into mush. The same holds true for reheating a pizza. To put a silicone pad between a pizza and the heat source is inviting pizza disaster. I suspect the bad review was due to a combination of operator error and misunderstanding of cooking concepts, rather than a defective product.
53 of 53 people found the following review helpful:
5.0 out of 5 stars
These things rock,
By jmm "jmm1103" (Los Angeles, CA USA) - See all my reviews
This review is from: SiliconeZone Standard Baking Mat (Kitchen)
The previous reviewer seemed to have mistaken a baking mat - replaces parchment paper or grease on a baking sheet - with a baking sheet. What it does is provide a surface to which almost no baked products adhere. Why you'd do a roast or pizza on top of it is beyond me. I've used it for cookies, various candied desserts, and a number of things where you'd otherwise have to line or grease the baking pan. In each case it performed superbly. It's also incredibly easy to clean (unless, apparently, you do something ridiculous like puncture it).
30 of 31 people found the following review helpful:
5.0 out of 5 stars
Amazing bakeware product.,
By
This review is from: SiliconeZone Standard Baking Mat (Kitchen)
As background I'ld like to state that I am in no way affiliated with silicone zone the maker of this product. I am also of a technical background and have seen some very amazing technology but this bakeware sheet is really something else.
Anyone that has taken a basic Chemistry class knows that substances made of silicon have particularly nice properties, namely it is extremely stable under high heat. [...]the silicon(e) material is a compound of silicon and oxygen that shares many of the properties of the elemental silicon which is within it but adds a flexibility that makes it a good candidate for use in many gels, lubricants and even breast implants. Now in the form of silicone zone bakeware we can take advantage of the flexibility and high heat retention of silicone. Upon first recieving the package I was amazed that the material would resist oven temperatures. When I touched it I was almost *sure* it couldn't. The surface feels tacky, almost sticky and has a high gloss. It feels very much like a place mat but is thinner and more flexible lacking a sponge backing for support. [...] Inside the material a mesh can be discerned that I presume provides the silicone with needed rigidity. [...] ...it looks a lot like a carbon fiber mesh, the cross hatched weave serving to make the infused silicone *more* rigid. Yesterday, I removed the sheets from their packages to bake my first batch of cookies. I was still a bit incredulous as to the fact that the package stated the surface could withstand up to 900 degrees! While touching the material you simply are not inspired with that confidence, that is until you put it in the oven. I placed the bakeware on an old "non stick" metal cookie tray that I used previously. (and created many a batch of cookies that refused to be removed unless broken on!) This time only as a backing to keep the silicone bakesheet (it literally is a sheet about 1/32 of an inch on edge) from flexing on my ovens wire grill racks. I loaded the sheet with dough ( I was able to put from 6 - 10 on the sheet depending on how much dough I used per cookie) and then slowly placed it in the oven which had been preheated to 325. There is no need for messy greasing procedures, no butter or crisco or any other anti stick coating is needed on the sheet! I kept checking it(the sheet not the cookies!) in the first minute to make sure it wouldn't burn and it did not budge. You never get over that after having handled the sheets, they feel like sun light would melt them but they are impervious! Meanwhile the cookies baked up perfectly, medium brown on the edges and bumpy tops. (I made oatmeal-raisin-pecan cookies) 15 minutes later, I pulled the tray out to marvel at the finished product[...] The silicone bakesheet was cool to the touch essentially *immediately* upon coming out of the oven! Despite the heat eminating from the cookies and the supporting metal bake tray. After waiting a few minutes for the cookies to cool, I simply lifted the edge of the sheet and rolled over the cookies. They fell off of the sheet without any effort. [...] Washing off the sheet involved using a soft sponge, a tiny bit of soap and simply rubbing it under running water. No mess, no fuss. I give the highiest rating for these sheets, the amazing technology will provide perfect baked goods for as long as you care to use them. They are most definitely worth the price given they will last (several) life times! Regards, David
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