Other Sellers on Amazon
+ Free Shipping
+ Free Shipping
+ Free Shipping
Fox Run 4722 Non-Stick Baking Mat, Silicone, 11.75-Inch x 16.5-Inch
Get free shipping
Free 5-8 business-day shipping within the U.S. when you order $25 of eligible items sold or fulfilled by Amazon.
Or get 4-5 business-day shipping on this item for $6.29. (Prices may vary for AK and HI.)Learn more about free shipping
- Enter your model number to make sure this fits.
- 11.75 x 16.5 inch
- Made of food-grade silicone, reinforced with glass weave (stain-proof and stick-resistant)
- Provides even heat distribution to your baked goods to prevent any burning
- Features a handy measurement guide with inches and centimeters on border
- Designed for all oven types, will clean-up easily
Frequently bought together
Customers who bought this item also bought
Have a question?
Find answers in product info, Q&As, reviews
Please make sure that you are posting in the form of a question.
Compare to similar items
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Velesco||Silicone Pad Store||koliaste|
|Color||None||Biege||Red Magenta & Teal Blue||Black|
Eliminate the need for parchment paper and greasy cooking aids with this Silicone Bake Mat! This 11.75" x 16.5" mat is made from food-grade silicone and is reinforced with glass weave. Designed for all oven types, the non-stick baking mat provides even heat distribution to your baked goods to prevent any burning. To use, simply place bake mat on sheet pan writing side up. It features a handy measurement guide with inches and centimeters on the border, with the Fox Run logo in the corner. The mat can withstand temperatures from -40°F to 480°F (-40°C to 248°C). Its non-stick finish makes clean-up a breeze. An ideal surface for dough prep, and a perfect accessory for any baker!
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
In the few weeks I've had this mat, I've used it to make tofu, several types of cookies, biscotti, and focaccia. It's performed well on all occasions: nothing sticks and everything bakes evenly. It's thicker than some of the other mats I have, and I like the heavier weight. Some baking mats are very sticky-feeling, but this one is not.
So far, this mat hasn't retained food odors; however, I haven't cooked anything particularly pungent on it (I keep this one for cookies, breads, etc...I use another one for foods with garlic, onions, etc). The one con that I've noticed with this mat is that it stains more easily than my others-- the first batch of chocolate chip cookies I made left telltale chip marks all over the mat. But, since stains don't affect the mat's performance, I didn't take off a star on my rating.
Try the Fox Run Silicone Baking Mat--I'll certainly buy another in the future if the price remains as reasonable as it is now.
Some may have mentioned these points before, but I will risk the repeat because I am too lazy to sift through the rest of the comments (yes lazy! that's why this pad is so awesome, I can be a lazy baker).
First of all, it does get really hot. You can't try and grab it by the edges like you would tin foil. It also STAYS hot for a while, so watch your fingers! (and other extremities)
Second, before I used it, I washed it (duh) and threw it in the oven for 10-15 minutes at 425 degrees. I don't know why 425 degrees, I just felt like it. The first time you bake with it, it smokes a bit so it may be a good idea to burn off all the stinky before actually putting food on it. It probably won't kill you not to (*probably*), but at the very least it's much nicer to smell your fresh baked yummies than fumes. I don't notice a smell to the mat afterwards.
Huge fan of this thing. Saves time, money, and calories!
-------- original review ----------------
Unfortunately it's non-sticking not only with respect to dough but to butcher block and tile counters. It worked well at first, especially when I damped the counter first, but now when I try to lift or roll my dough ball the mat wants to lift and roll with it--maybe because I've been using it with less and less flour. I think if you use flour as you traditionally would on a counter, it's OK--or even better than OK, because you can use less flour--but if you really want to exploit the ability to work without flour, you'll be frustrated. Also mine has developed lumpy nicks, which I acquired without realizing it from using my metal dough scraper. Now I only use my floppy silicone scraper. They nicks are annoying because I mistake them for spots of dough when I'm trying to clean it, and I think I'm making them worse and gunking them up when I rub a sponge over them. All together it's a bit of a puzzle to clean. You wipe your flour off one edge, then it sticks to the underside when you wipe another edge and the mat shifts. You clean and dry one side, then you wet and/or dirty it again when you flip it on the counter. You can't wash it in the air or prop it up to dry like a plate. It just takes a little unexpected getting used to and/or sucking it up.