Demarle Silpat Non-Stick Baking Mat

by Demarle

• Flexible silicone baking mat provides nonstick surface without grease
• Made in France of fiberglass and silicone; FDA, NSF, and Kosher certified
• Heat-resistant to 480 degrees F; lasts 2,000 to 3,000 uses, depending on use and care
• Wipe with soapy hot water after use; lay flat or hang to dry; lay flat or roll to store
• Freezer-, microwave-, and oven-safe

Product Details

• Product Dimensions: 11 x 8 x 0.1 inches ; 3 ounces
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• ASIN: B0001RT42C
• Item model number: 2406
• Average Customer Review: 4.7 out of 5 stars  See all reviews (746 customer reviews)
• Amazon Best Sellers Rank: #1,446 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #3 in Kitchen & Dining > Bakeware > Baking Tools & Accessories > Baking Mats

Product Description

Size: 8" x 11-1/2"

Amazon.com

Use a Silpat mat just once, and you'll be hooked. Forget messy buttering or greasing. Simply lay the mat on any baking sheet or pan, place your cookies, scones, open-face cheese sandwiches, and more on top, and slip the pan into the oven. When your cookies are done, they slide right off with a spatula. Made in France of fiberglass and silicone, tough Silpat baking mats are FDA, NSF, and Kosher certified, and are oven-safe to 480 degrees F. Each mat should last 2,000 to 3,000 times, depending on use and care. To clean, wipe with hot, soapy water and lay flat or hang to dry. Store the mats flat in a drawer or rolled and secured with a rubber band.

This is the smallest of the Silpat mats, measuring just 8-1/4 by 11-3/4, about the size of a sheet of paper. As a result, it's perfect for use in a toaster oven or for small batches of baked goods in a conventional oven. The mat is also safe to use in a microwave or freezer. Give your favorite baker a silicone Silpat mat, and they'll thank you for the revelation. --Ann Bieri

Product Description

Silpat is a truly remarkable item. It has quickly become a staple in the professional kitchen and home kitchen alike. This smaller size Silpat will fit on a baking tray in larger size toaster ovens. Perfect for a small batch of cookies, buns and other treats. Silpat is effective in temperatures from 40 degrees F to 480 degrees F. Nothing sticks to it except it's reputation. Made of FDA approved food grade silicone.

Most Helpful Customer Reviews

633 of 636 people found the following review helpful

5.0 out of 5 stars A must have for bakers June 18, 2003

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.

252 of 253 people found the following review helpful

5.0 out of 5 stars You'll Love It! February 9, 2005

By R. Ocampo VINE™ VOICE

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. Read more ›

370 of 377 people found the following review helpful

5.0 out of 5 stars I can't cook without it now! September 27, 2004

By Jr High Teacher

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. Read more ›

110 of 112 people found the following review helpful

5.0 out of 5 stars Great for No-Touch No-Knead Bread December 9, 2009

By Irvin Kanode

Size Name:16.6" x 24.5 "|Amazon Verified Purchase

Length: 0:53 Mins

This is a great surface for working with No-Touch No-Knead bread. The wetter than normal dough doesn't stick to this mat and there's no need to "flour" the mat. I pick up the mat and the dough-ball rolls off leaving just a trace behind.

The mat is made to fit a 26 x 18 baking pan and is approximately 24 3/8 x 16 3/8.

Using this mat and a Zyliss Silicon Spreader, you can make No-Touch No-Knead bread without your hands ever touching the dough. Cleanup is easy--just a quick rinse of the mat and spreader.

266 of 280 people found the following review helpful

5.0 out of 5 stars a must-have March 15, 2004

By currer_bell

Size Name:11-5/8-Inch x 16-1/2-Inch

This is an excellent item to have about the kitchen. I only suggest two things. First, I would purchase two: one for savory items and one for sweet, as certain strong odors and oils tend to linger. Second, do not use soap on these, a good wipe with warm water and a gentle cloth will suffice.

98 of 101 people found the following review helpful

5.0 out of 5 stars Heaven Sent August 12, 2003

By A Customer

Size Name:11-5/8-Inch x 16-1/2-Inch

I always thought that parchment paper was for snooty folks who were too lazy to either butter their cookie sheets or baked their cookies too long so they stuck to the sheets. If it works anything like these sheets, I owe a lot of folks apologies. While they cost a few dollars, who cares? The cookies SLIDE off-- no stick, no smooshing, no mangling. The cookie sheets, meanwhile, are pristinely clean, so it's a clean up constituted of running a soapy rag over the Silpat and over the cookie sheet. Done. Beautiful. Absolutely worth it for anyone who bakes cookies.