Top positive review
46 people found this helpful
Fantastic, but there are caveats!
on June 9, 2012
I do a fair amount of baking and have a hodge-podge of pans, etc for doing it. This mat has proven a valuable addition to my "toolkit"
First the really strong points:
*It is very HEAT RESISTANT.. no temperature encountered in a home is likely to damage this
*It is very SLICK! Nothing sticks to this in baking. I even use it for "sugar crusting" or carameled things like tarts
I don't really have any negatives, but simply some observatins
*It cannot be cut (this is documented with the mat).. due to the fact that it has has "strength fibers" of some kind that are sealed by the molding.. if you cut it, these are exposed and may be hazardous to your health. If you need it to fit well, be sure to measure your pans to see what size(s) you need. Mine "laps over" many of my pans, but it works fine anyways.. kind of limits what you can place at the very edge of the pan (it can be used without a pan at all, but it is not very stiff and may be hard to handle to and from the oven. Of course you could use it on a cookie sheet.
*It is SO SLICK that if the recipe depends on the resistance of the pan to keep the item in place (ie some cookies), they will "spread" much more than on a metal pan. This is dependent on the nature of the recipe you're baking. It is so slick that it feels like it has oil on it even when it is squeeky clean
*Because it is not metal, it will not "brown" the bottoms of baked items the same as you might expect from a pan. This might be a negative for some baked goods.
*This is NOT a "working surface" in part due to its extreme slickness.. ie it doesn't work well to roll things out on or knead on.
*It will stain, though this seems to have no effect on the "usability" of it.. it just doesn't look nice
*It is pretty expensive for what it is.. I'm not sure how it compares to other brands which purport to do the same things and are cheaper.