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Product FeaturesSize: 11-5/8-Inch x 16-1/2-Inch
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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.
Important Information
Ingredients
Bar Code: 8-14442-00295-5
Bar Code: 8-14442-00295-5
Customer Reviews
Most Helpful Customer Reviews
522 of 525 people found the following review helpful
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.
255 of 259 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.
134 of 135 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.
Most Recent Customer Reviews
Disgusting fume
On the first use of my Silpat, I baked cookies in an oven set to 350 degrees Fahrenheit for 10 minutes. Read more
Published 10 hours ago by KristinaC
Two Thumbs Up
This non-stick baking mat works excellent. You really do not need any grease, nothing has stick as of yet and I used all the time. Easy to clean off too. Read more
Published 22 hours ago by Jazzy
The Best, hands down!!
Love this! It is great! Nothing sticks to it...would highly recommend this to anyone who does any type of baking as this is a fantastic quality item.
Published 6 days ago by Happy Feet!
Best baking sheet!
Ordered two of these. One for a friend and one for myself.
It works just as all the other reviewers posted. Read more
It works just as all the other reviewers posted. Read more
Published 6 days ago by CoolRunninJA
Excellent
Received product as advertised; this is my 2nd silpat but bigger size. This product is very helpful in cooking and cleaning.
Published 15 days ago by D. Lefiti
Better than parchment for baking cookies
Even if you're a casual cook, you'll appreciate this product. It is made in France out of high quality silicone, and will last a long time. Read more
Published 16 days ago by Erik Chew
Love it!
Best non-stick mat we've had! Perfect size for our aluminum cookie sheets. We use it for baking everything. Read more
Published 21 days ago by Jackie
A kitchen necessity
Goodbye grungy baking sheets! This mat is the best. Works much better than foil or cooking spray when it comes to protecting your baking sheets. Easier to clean too. Read more
Published 22 days ago by Jerry Watkins
I love this thing!
I had never tried baking with a non-stick baking mat. I loved everything about this product. It was excellent. Read more
Published 23 days ago by Tracy L Moore
perfect for toaster oven.
I use this for small batches of cookies in a counter top convection over(toaster) nothing sticks to it not even melted sugar. Read more
Published 23 days ago by T. SNYDER
Customer Discussions
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Size: 11-5/8-Inch x 16-1/2-Inch
