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Old 05-10-2008, 04:29 PM   #1
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ISO comments/advice on silicone cookie sheets

anybody tried any of these or are the shiny metal cookie sheets just better?

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Old 05-10-2008, 06:18 PM   #2
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I use two silpats and parchment paper. Sorry. I can't tell you.
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Old 05-10-2008, 06:24 PM   #3
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Parchment and Silpat, too. My old cookie sheets look so pathetic but, with the parchment and Silpat, they can serve me for many, many more years.
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Old 05-10-2008, 07:59 PM   #4
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i use old cookies sheets with self re-lease foil.

have used parchment but am out right now so foil it is. house brands of foil less that parchment paper.



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Old 05-10-2008, 11:05 PM   #5
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If nice shiny cookie sheets were non-stick there would be no reason to use baking parchment paper, or silicone baking mats.

I broke down and got a silicone mat one night when I stopped to compare the price per use to the cost of a roll of parchment paper. After 7 years - my cookie sheet is still bright and shiny. I've never been sorry.
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Old 05-11-2008, 11:09 AM   #6
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I love my silicone muffin pan but don't have the cookie sheet.
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Old 05-11-2008, 11:45 AM   #7
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I just stumbled across an old issue of Cooks Illustrated/American's Test kitchen, with a long discussion of cookie sheets. They concluded that the shiny ones are best, using parchment or Silpat, as others have said. Have to admit that I have shied away from Silpat (I know, I know - everyone who uses it likes it) because I can't help but think that some of the silicon vaporizes off into the food, kinda like we thought teflon was OK for many years, and now we know it isn't. Call me paranoid. A couple of years ago, a friend gave me a whole set of Kitchenaid baking "pans" (bundt cake, loaf pan, muffin pan, etc.) I've never used them. Just makes me nervous - maybe for no reason. So I use parchment.
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Old 05-12-2008, 04:08 AM   #8
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Quote:
Originally Posted by MexicoKaren View Post
... They concluded that the shiny ones are best, using parchment or Silpat, as others have said. Have to admit that I have shied away from Silpat (I know, I know - everyone who uses it likes it) because I can't help but think that some of the silicon vaporizes off into the food, kinda like we thought teflon was OK for many years ... So I use parchment.
The parchment paper used in cooking/baking is just a high-density plant fiber paper impregnated, or coated, with silicone. Due to it's paper base - it is more likely to smoke and break down at a lower temperature than a silicone mat, or silicone bakeware.
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Old 05-12-2008, 08:05 PM   #9
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Oh shoot. I should have known, but thanks for opening my eyes, Michael.
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Old 05-13-2008, 10:06 PM   #10
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LOL - it's one of those "cooking nerd" knowledge thingies ....
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