virgo152
Senior Cook
Who has a Silpat and love it? I have a small and medium one. I love cooking cheese on it.
Silpat
- Thread starter virgo152
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I don't have Silpat per se. Instead I have an assortment of Teflon sheets. Love 'em. Don't know how I got along without them. Gave a set to our daughter for Christmas about 4 years ago. She's a believer, too.
They're considerably less expensive than Silpat and work just as well.
They're considerably less expensive than Silpat and work just as well.
Mine are Exopat (same as Silpat just a different brand) and I love them.
plumies
Senior Cook
I love my exopats, too!
Yeah - what luvs said! It's a "non-stick" reusable silicone mat used for baking in place of parchment paper.
SilPat was probably the first brand to get attention in America - it's a silicone baking mat made in France that had the advantage over parchment paper (which is silicone impregnated or coated paper) in the fact that it could be reused for up to about 2,000 times at a temp of about 480ºF - which makes it cheaper per use than parchment paper.
Exopat is another French silicone baking mat that is less expensive, has a higher temp range (around 580ºF), and can be reused up to about 3.000 times - making it even more economical per use.
There are other brands, with different high-temp ranges, and number of reuses, and prices.
SilPat was probably the first brand to get attention in America - it's a silicone baking mat made in France that had the advantage over parchment paper (which is silicone impregnated or coated paper) in the fact that it could be reused for up to about 2,000 times at a temp of about 480ºF - which makes it cheaper per use than parchment paper.
Exopat is another French silicone baking mat that is less expensive, has a higher temp range (around 580ºF), and can be reused up to about 3.000 times - making it even more economical per use.
There are other brands, with different high-temp ranges, and number of reuses, and prices.
quicksilver
Washing Up
I have 2. They cost about $20. They are great for some things (parmesan baskets, especially), but I still use parchment for bread.
And they still smell alittle when I use them.
And they still smell alittle when I use them.
Fisher's Mom
Executive Chef
I love mine - I have 4. I use 3 strictly for baking breads and the other for anything else.
jabbur
Master Chef
Question, do you have to alter the baking time with these? I've read on other threads about people having to adjust time with silicone pans so wondered if these mats change anything.
And I have one and use it! Shows you how observant I am!
You have to make adjustments, either in time and/or temp, when changing pan materials in baking - silicone, ceramincs, pottery, dark gray metal, dull matte-finish silvery aluminum, shiny aluminum, glass, cast iron, ceramic coated cast iron, etc. They all have different properties of heat absorption, retention or reflection. They also make a difference in browning.
As for the mats ... I don't generally change anything. I do, however, notice that the bottoms do not brown as much as when using a greased pan or parchment paper.
quicksilver
Washing Up
Just so you know, you don't just place product on silpat and bake. Place silpat on baking sheet, then bake. It's not study enough to lay in oven on its own. - You'll see.
I haven't had to adjust my cooking time.
I haven't had to adjust my cooking time.
virgo152
Senior Cook
Yes, you need a baking sheet. I heat up my food on it and make my pizza on it. Iron Chef uses the Silpat as well as Martha Stuart. I have the baking sheet with holes in it and it makes the food taste so much better.
I have two silpats but haven't been able to use them for 3 years now since moving to Bangkok. My oven here is smaller and the silpats would have to bend up a bit on the sides just to fit into the rack. Just like I don't use some of my old baking sheets as they don't fit into the oven too.
jabbur
Master Chef
Thanks for the info. Don't know if I'll try one or not. Since the kids have grown up, I find I'm not baking as much anymore. May have to wait for grankids to get back into the cookie baking mode. Now if I bake anything, it is usually a cake or some bar type thing.
I have the Exopat ones. Can these be used under a heavy enameled iron dutch oven to avoid scraping up the bottom of it on the oven racks do you think? I'm afraid the cast iron sitting on it might generate too much heat and melt it. Anyone try that?
middie
Chef Extraordinaire
I love my silpat liners
I don't think you should worry, Blondelle. If you set your oven at 350F and put any pan/cookware in it, then it will be at 350F. The temp the oven is set at is what everything inside comes to. Cast iron will not "generate" heat.
