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Old 06-21-2005, 06:26 PM   #11
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I love my 2 silpats makes great parmesan crisps and you can roll pie dough out on them also but you still should still use a little flour for that
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Old 06-21-2005, 06:30 PM   #12
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I've had mine since they first came out. I have to have every new toy ya know!! I love them but there are a few things to keep in mind. Never put them in the dishwasher. Just hot soapy water and rinse - they'll still feel greasy but that's because of the silicone - the nature of the beast. Never cut on them. When using them to bake butter cookies or chocolate chip cookies or basically anything with a high butter/fat content, the cookies will spread more. For things like this I use parchment paper. They're indespensible for meringues or almond paste cookies or macaroons-things that tend to stick even to parchment. I make almond paste cookies at christmas & they don't burn on the bottom and they slide right off the silpat, neither of which would happen if I used parchment.
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Old 06-21-2005, 10:12 PM   #13
 
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Quote:
Originally Posted by Yakuta
Parchment keeps raising up and can be a frustration sometimes to get down correctly on a tray without greasing.
Turn the parchment paper upside down and that won't be a problem.
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Old 06-21-2005, 10:56 PM   #14
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Buy the precut parchment sheets. They stay nice and flat.
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Old 06-21-2005, 11:07 PM   #15
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Quote:
Originally Posted by designerobsessed
... I love them but there are a few things to keep in mind. Never put them in the dishwasher. Just hot soapy water and rinse - they'll still feel greasy but that's because of the silicone - the nature of the beast. Never cut on them. ...
There was a big discussion about silicone baking mats on the FoodTV board about a year ago. It was mainly about the cost effectiveness of silicone mats VS parchment paper. But, in researching them I did discover some interesting things:

CLEANING: All mats were the same in one respect, as designer noted, Never Wash Them In The Dishwasher! But, depending on the brand - the cleaning instruction fell into one of three catagories:

1. Only wipe clean with a DRY cloth, never use soap or water on them.
2. Only wipe clean with a damp cloth, never use soap on them.
3. Clean with warm soapy water and rinse with warm water.

STORAGE: Again, depending on the brand:

1. Store flat - do not roll up.
2. May be stored rolled up - be it's recommended they be stored flat.
3. May be stored rolled up - but not too tightly. If I remember right, most of them that said you can store rolled up recommended about a 4-6 inch diameter as the minimum.

MAX TEMPERATURE: This also varies by brands/models - some as low as 325-350 F - on up to about 450 F. Since food grade silicone utensils have evolved over the past year or so there may be some that can handle higher baking temps ... I don't know.

This is why when someone asks about cleaning, storing or temperatures I always say, "Read the instructions that came with your mat." I'm not just being lazy. They're not all the same!

FWIW, as for the price thing (based on the prices about a year ago) ... silicone mats generally average out to 0.7 - 1.2 cents per use based on where you get them and how many uses you get out of them (some $10 mats are good for only 1,000 - 1,500 uses - while the more expensive mats in the $25-$35 range are good for 3,500 to 4,000 uses). Parchment paper will generally run you 3-15 cents per sheet - again depending on where you buy it and in what quantity. Buying it in bulk from a restaurant or bakery supply might be about 3-5 cents per sheet, buying the small rolls from the grocery store will generally run in the 12-15 cent per sheet range. So, compared to a $25 silicone mat that you can reuse 3,500 times .... 3,500 sheets of parchment paper in bluk will run you about $105-$175, and the small rolls of parchment paper from the grocery store will run you about $420-$525!
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Old 06-21-2005, 11:14 PM   #16
 
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Just makes parchment paper more attractive to moi. I have no desire to baby a mat so I can reuse it "3,500" times.
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Old 06-21-2005, 11:19 PM   #17
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Got this off Demarle's website:

The SILPAT and ROUL’PAT nonstick sheets are made of woven glass coated with food-standard silicone. Used daily by professionals, the sheets are multi-purpose for preparing, cooking or heating up food.
Easy to clean: Simply wipe off using hot water and dish soap.
Easy to store: Roll them up or store them flat.
Do not cut your Silpat or Roul’pat with metal. Exoglass cutters or knives recommended.

SILPAT: Food graded. Replaces parchment paper. Reusable between 2000 to 3000 times. Heat resistant up to 536F. Makes any baking sheet nonstick. No greasing necessary.

ROUL’PAT: Roul’pat adheres to your worktop, making it the ideal tool to roll-out any kind of dough.

Warranty: Limited Warranty.

2 Years Limited Warranty


RECTANGULAR SILPAT
Multi-purpose baking sheet for baking or warming up cookies, pastries, pizzas, quiche, tarts…
It makes it very easy to work with sticky materials such as taffy or caramel. Best of all, it won't stick, it is not messy AND it will save you a few extra calories!
Silpat does not need to be greased, saving both time and money.
Length 16 ˝’
Width Ref. ’ 11 5/8’’

SP295205 Small 8 1/16 x 11 5/81/2
SP420295 Medium 11 9/16 x 16 1/2
SP485365 Large 15 1/8 x 23
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