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Product DetailsSize: 11-5/8-Inch x 16-1/2-Inch
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Product Description
Size: 11-5/8-Inch x 16-1/2-Inch
From the Manufacturer
Silpat nonstick baking sheets are made of woven glass coated with food-standard silicone. Used daily by professionals, the sheets offer multipurpose uses for preparing, cooking, and heating up food. They're also easy to clean--simply wipe them off using hot water and dish soap. Store them by either rolling them up or keeping them flat. Do not cut Silpat baking sheets with metal, but with DeMarle's Exoglass cutters or knives. Silpat baking sheets replace parchment paper, and are heat-resistant up to 480 degrees F. The Silpat makes any baking sheet nonstick--no greasing necessary. The baking sheets are made in France.
Product Description
This 11.6 x 16.5-inch mat will turn your pan into a non-stick surface. Silpat is especially great for working with sticky materials such as gooey dough, taffy, caramel, or anything your imagination allows. Nothing sticks to Silpat, so it will save you a lot of time cleaning as there in no more sticky mess on your pans! Silpat never needs greasing, which saves both time and money. Use Silpat instead for any baking recipe that calls for parchment paper. This saves money and creates less waste for our environment. Silpat Non-Stick Mats are made of fiberglass and silicone, and can be used thousands of times. Life of product varies depending on use and maintenance. Silpat products conform to US regulations on food grade silicone, and are FDA, NSF, and Kosher certified. Can be used at temperatures varying from -40 degrees C to 250 degrees C (-40 degrees F to 482 degrees F). Made in France.
Customer Reviews
Most Helpful Customer Reviews
621 of 624 people found the following review helpful
By Lisa M. Ide
Size Name:11-5/8-Inch x 16-1/2-Inch
I think I own one of almost every kitchen gadget known to man, and used to rely on parchment to bake cookies without worrying about sticking. I got a Silpat for my birthday and love it. I use it for cookies, just like the other reviewers mention, but find it is most useful for kneeding bread dough or rolling out sugar cookies or pie crusts. No more over or under-flouring my kneeding/rolling surface, because I can just peel off the dough if it gets stuck! Pie crusts transfer without cracking. My bread dough is amazing, because I never over-flour, which can ruin bread dough. Clean up is very fast. I store mine rolled up in an old paper towel tube in a drawer.
246 of 247 people found the following review helpful
Size Name:8" x 11-1/2"
It really works, and works wonders.
USES:
* You can put anything on top of it for baking and nothing will stick. The first instinct is to bake cookies on them and you will be surprised how EVEN they will bake.
* I then tried frozen fish with dry rub condiments and it came out perfect. The skins don't stick and everything just slides off the mat. No oil added whatsoever.
* I frequently make croissants and notice that the bottom won't burn as fast as when done on a plain baking sheet.
* I also use the mat to handle sticky items like sugar for candy-making and dough. You won't need any flour to spread on the counter as this does the job just fine. You will wonder how you were able to bake without it for the longest time.
CLEANING:
* The best part is the clean up. You soak it in water and simply wipe off the food particles on the mat.
* For a thorough cleaning, just use mild soap and soft sponge.
* Stick it from the freezer to the oven and back to the freezer and it is perfectly OK. Nothing will crack or burst from the changing temperature - unlike glass pans.
* It is very flexible. Bend it, roll it, spread it out and use it for your rolling pin for the top and bottom.
CAUTION:
* Of course this isn't a magic device where food won't burn. It will just brown evenly the longer you keep it in the oven. Heat will simply be distributed on the mat.
* The product is made of silicone and fiberglass.
- Silicone is great, but it also does not mean it's indestructible. It can only be used within the temperatures from -40 degrees F to 482 degrees F.
- It has a lifespan of 2,000 to 3,000 times. As much as we want it to last, it will eventually wear out.
Fiberglass means that the product is finely weaved with glass. Therefore, it cannot be used as a cutting board. Yes, it's flexible but the glass weaves should be contained within the silicone.
DO NOT cut it into pieces. Buy the appropriate size for your needs. Once the glass particles are exposed, you will have to DISCARD it immediately as it will pose a health risk. I don't mean about breathing any harmful toxins, but those glass particles are sharp that if it goes into your food and on to your body...you get the picture.
That being said, enjoy the product and the wonder that it does. But use it with care. If used properly, it is worth every money spent.
USES:
* You can put anything on top of it for baking and nothing will stick. The first instinct is to bake cookies on them and you will be surprised how EVEN they will bake.
* I then tried frozen fish with dry rub condiments and it came out perfect. The skins don't stick and everything just slides off the mat. No oil added whatsoever.
* I frequently make croissants and notice that the bottom won't burn as fast as when done on a plain baking sheet.
* I also use the mat to handle sticky items like sugar for candy-making and dough. You won't need any flour to spread on the counter as this does the job just fine. You will wonder how you were able to bake without it for the longest time.
CLEANING:
* The best part is the clean up. You soak it in water and simply wipe off the food particles on the mat.
* For a thorough cleaning, just use mild soap and soft sponge.
* Stick it from the freezer to the oven and back to the freezer and it is perfectly OK. Nothing will crack or burst from the changing temperature - unlike glass pans.
* It is very flexible. Bend it, roll it, spread it out and use it for your rolling pin for the top and bottom.
CAUTION:
* Of course this isn't a magic device where food won't burn. It will just brown evenly the longer you keep it in the oven. Heat will simply be distributed on the mat.
* The product is made of silicone and fiberglass.
- Silicone is great, but it also does not mean it's indestructible. It can only be used within the temperatures from -40 degrees F to 482 degrees F.
- It has a lifespan of 2,000 to 3,000 times. As much as we want it to last, it will eventually wear out.
Fiberglass means that the product is finely weaved with glass. Therefore, it cannot be used as a cutting board. Yes, it's flexible but the glass weaves should be contained within the silicone.
DO NOT cut it into pieces. Buy the appropriate size for your needs. Once the glass particles are exposed, you will have to DISCARD it immediately as it will pose a health risk. I don't mean about breathing any harmful toxins, but those glass particles are sharp that if it goes into your food and on to your body...you get the picture.
That being said, enjoy the product and the wonder that it does. But use it with care. If used properly, it is worth every money spent.
367 of 374 people found the following review helpful
Size Name:8" x 11-1/2"
This thing is amazing. I can't believe it wasn't developed sooner. Cookies slide right off, frozen food doesn't stick, even cheese nachos can be made on this and slid right onto the serving plate. Yes, you read that correctly. I make nachos right on this and scoot them onto a plate when they come out of the oven.
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A few hints:
1) DON'T OIL IT. If you add oil then it will become sticky. Sounds odd, but I had a friend over and she oiled it and it now is sticky. The sticky stuff finally came off with some major scrubbing, but don't oil it.
2) I found that when using new silicone baking mats I like to "break them in" because they tend to outgas on first use. I bake them with nothing on them for about 10 minutes in a 350 degree oven. I have never had problems with this, but you do it at your own risk.
3) Don't be scared to put the mat directly onto your oven racks. I find that I get the best results this way. You can use it on a pan if you feel more comfortable that way.
4) Be aware of the maximum temperature for your mat.
5) Buy at least two so you can make batches of cookies with it.
6) Don't forget that if you are cooking at 350 degrees, the mat will be 350 degrees, so DON'T grab it with your hands. I can sometimes pull aluminum foil liners directly out of the oven (my friends say I have "asbestos" hands) because of their low heat capacity, but I can't do it with these.
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My favorite use: Low fat chicken tenders (my own personal recipe).
Cut chicken breasts into strips about 3/4 inch by 3/4 inch by however long you want them.
Soak them (refrigerated) in low or nonfat milk for 1/2 hour with 1 clove of garlic, quartered for every two breasts. Make sure the milk covers the pieces.
Preheat oven to 375 degrees.
Dredge the chicken pieces, leaving the garlic behind, in a mixture of bread crumbs, salt and pepper. If you want, use flavored bread crumbs. I also use a little chipotle powder or chile powder when I want them spicy.
Bake chicken on ungreased baking mat until done, usually about 20 minutes. About 5 minutes before they are done, flip them over, to dry the bottom side.
Do not move the chicken on the mat until just before they are done.
My wife loves these. They are not as crispy as fried ones, but they are much healthier.
-=-=-=-=-=-=-=-=-=-=-=-=-=-
A few hints:
1) DON'T OIL IT. If you add oil then it will become sticky. Sounds odd, but I had a friend over and she oiled it and it now is sticky. The sticky stuff finally came off with some major scrubbing, but don't oil it.
2) I found that when using new silicone baking mats I like to "break them in" because they tend to outgas on first use. I bake them with nothing on them for about 10 minutes in a 350 degree oven. I have never had problems with this, but you do it at your own risk.
3) Don't be scared to put the mat directly onto your oven racks. I find that I get the best results this way. You can use it on a pan if you feel more comfortable that way.
4) Be aware of the maximum temperature for your mat.
5) Buy at least two so you can make batches of cookies with it.
6) Don't forget that if you are cooking at 350 degrees, the mat will be 350 degrees, so DON'T grab it with your hands. I can sometimes pull aluminum foil liners directly out of the oven (my friends say I have "asbestos" hands) because of their low heat capacity, but I can't do it with these.
=-=-=-=-=-=-=-=-=-=-=-=-=-=-
My favorite use: Low fat chicken tenders (my own personal recipe).
Cut chicken breasts into strips about 3/4 inch by 3/4 inch by however long you want them.
Soak them (refrigerated) in low or nonfat milk for 1/2 hour with 1 clove of garlic, quartered for every two breasts. Make sure the milk covers the pieces.
Preheat oven to 375 degrees.
Dredge the chicken pieces, leaving the garlic behind, in a mixture of bread crumbs, salt and pepper. If you want, use flavored bread crumbs. I also use a little chipotle powder or chile powder when I want them spicy.
Bake chicken on ungreased baking mat until done, usually about 20 minutes. About 5 minutes before they are done, flip them over, to dry the bottom side.
Do not move the chicken on the mat until just before they are done.
My wife loves these. They are not as crispy as fried ones, but they are much healthier.
Most Recent Customer Reviews
5.0 out of 5 stars
Works great, fits my smaller sheet pan
It's great having 1 large sheet pan silicone liner and now the smaller one too when I just have something small to toss in the oven.
Published 1 day ago by Robert
5.0 out of 5 stars
How did I live without this for so long?
So *so* easy to use, easy to clean and made the BEST cookies. I really don't know how I lived so long without one of these. Ordering another.
Published 2 days ago by kristin
5.0 out of 5 stars
Fantastic - baking must have
Silpats are absolutely fantastic. I'm so glad I finally purchased one. It makes baking and clean up an absolute breeze! Nice, evenly browned cookies or biscuits every time.
Published 5 days ago by Rebekah Hills
5.0 out of 5 stars
Silpat
Sllpat is silpat. A very durable brand and product. Easy to remove food after baking in the oven. Obviously it doesn't melt. A definite must have for all home bakers. Read more
Published 6 days ago by cb
5.0 out of 5 stars
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2 inches, Half Sheet Size
I will give top rate fo this product. I do use it for all my bakings. Always follow the directions included with the product.
Kiki
Kiki
Published 7 days ago by Beatriz M. Killigan
5.0 out of 5 stars
One of my kitchen staples
If you haven't gotten yourself a silpat yet, you need to. I have a few, some of them the official silpat brand and others not. Read more
Published 10 days ago by Cmj
5.0 out of 5 stars
This is a kitchen must-have!
If you cook and/or bake a lot, in my opinion, a Silpat mat is a kitchen essential. Nothing sticks to this baking mat! Forget buying parchment paper or using aluminum foil. Read more
Published 11 days ago by Jessica
5.0 out of 5 stars
love silpats
love these baking mats. I wouldn't think of baking cookies without these mats. clean up is a breeze and my cookies never come out with dark bottoms
Published 11 days ago by Cathleen
5.0 out of 5 stars
Never with out it
I have one Silpat and since I bake lots of Christmas cookies I decided to get another one. I love to bake on it. My cookies do not burn, turn out crispy and easy clean-up. Read more
Published 12 days ago by krysha
5.0 out of 5 stars
Silpat Mat are wonderful
I have a full size one and wanted to try next size down to see if it would make my clean up easier. Love these mats. I make pie crusts and bread on these and they are wonderful!
Published 12 days ago by ykirby
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