Silpat is a truly remarkable item. It has quickly become a staple in the professional kitchen and home kitchen alike. This smaller size Silpat will fit on a baking tray in larger size toaster ovens. Perfect for a small batch of cookies, buns and other treats. Silpat is effective in temperatures from 40 degrees F to 480 degrees F. Nothing sticks to it except it's reputation. Made of FDA approved food grade silicone.
List Price:
$15.00
Our Price:
$9.99
You Save:
$5.01 (33%)
Shipping:
Eligible for FREE Super Saver Shipping on orders over $25.
*Shipping:
Product Details
Product Length:
11.0 inches
Product Width:
8.0 inches
Product Height:
0.06 inches
Product Weight:
0.19 pounds
Package Length:
11.6 inches
Package Width:
8.6 inches
Package Height:
0.2 inches
Package Weight:
0.1 pounds
Average Customer Rating:
based on 501 reviews
Features
Measures 8-1/4 by 11-3/4 inches; freezer-, microwave-, and oven-safe
For a 9in. x 12 1/4in. Sheet Pan
Made of fiberglass and silicone
Can be used at temperatures varying from -40C to 250C (-40F to 482F)
Wipe with soapy hot water after use; lay flat or hang to dry; lay flat or roll to store
Customer Reviews
Average Customer Review: ( 501 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
522 of 525 found the following review helpful:
A must have for bakers Jun 18, 2003
By Lisa M. Ide I think I own one of almost every kitchen gadget known to man, and used to rely on parchment to bake cookies without worrying about sticking. I got a Silpat for my birthday and love it. I use it for cookies, just like the other reviewers mention, but find it is most useful for kneeding bread dough or rolling out sugar cookies or pie crusts. No more over or under-flouring my kneeding/rolling surface, because I can just peel off the dough if it gets stuck! Pie crusts transfer without cracking. My bread dough is amazing, because I never over-flour, which can ruin bread dough. Clean up is very fast. I store mine rolled up in an old paper towel tube in a drawer.
256 of 260 found the following review helpful:
I can't cook without it now! Sep 28, 2004
By Jr High Teacher This thing is amazing. I can't believe it wasn't developed sooner. Cookies slide right off, frozen food doesn't stick, even cheese nachos can be made on this and slid right onto the serving plate. Yes, you read that correctly. I make nachos right on this and scoot them onto a plate when they come out of the oven.
-=-=-=-=-=-=-=-=-=-=-=-=-=-
A few hints:
1) DON'T OIL IT. If you add oil then it will become sticky. Sounds odd, but I had a friend over and she oiled it and it now is sticky. The sticky stuff finally came off with some major scrubbing, but don't oil it.
2) I found that when using new silicone baking mats I like to "break them in" because they tend to outgas on first use. I bake them with nothing on them for about 10 minutes in a 350 degree oven. I have never had problems with this, but you do it at your own risk.
3) Don't be scared to put the mat directly onto your oven racks. I find that I get the best results this way. You can use it on a pan if you feel more comfortable that way.
4) Be aware of the maximum temperature for your mat.
5) Buy at least two so you can make batches of cookies with it.
6) Don't forget that if you are cooking at 350 degrees, the mat will be 350 degrees, so DON'T grab it with your hands. I can sometimes pull aluminum foil liners directly out of the oven (my friends say I have "asbestos" hands) because of their low heat capacity, but I can't do it with these.
=-=-=-=-=-=-=-=-=-=-=-=-=-=-
My favorite use: Low fat chicken tenders (my own personal recipe).
Cut chicken breasts into strips about 3/4 inch by 3/4 inch by however long you want them.
Soak them (refrigerated) in low or nonfat milk for 1/2 hour with 1 clove of garlic, quartered for every two breasts. Make sure the milk covers the pieces.
Preheat oven to 375 degrees.
Dredge the chicken pieces, leaving the garlic behind, in a mixture of bread crumbs, salt and pepper. If you want, use flavored bread crumbs. I also use a little chipotle powder or chile powder when I want them spicy.
Bake chicken on ungreased baking mat until done, usually about 20 minutes. About 5 minutes before they are done, flip them over, to dry the bottom side.
Do not move the chicken on the mat until just before they are done.
My wife loves these. They are not as crispy as fried ones, but they are much healthier.
137 of 138 found the following review helpful:
You'll Love It! Feb 10, 2005
By R. Ocampo
"Artisan"
It really works, and works wonders.
USES:
* You can put anything on top of it for baking and nothing will stick. The first instinct is to bake cookies on them and you will be surprised how EVEN they will bake.
* I then tried frozen fish with dry rub condiments and it came out perfect. The skins don't stick and everything just slides off the mat. No oil added whatsoever.
* I frequently make croissants and notice that the bottom won't burn as fast as when done on a plain baking sheet.
* I also use the mat to handle sticky items like sugar for candy-making and dough. You won't need any flour to spread on the counter as this does the job just fine. You will wonder how you were able to bake without it for the longest time.
CLEANING:
* The best part is the clean up. You soak it in water and simply wipe off the food particles on the mat.
* For a thorough cleaning, just use mild soap and soft sponge.
* Stick it from the freezer to the oven and back to the freezer and it is perfectly OK. Nothing will crack or burst from the changing temperature - unlike glass pans.
* It is very flexible. Bend it, roll it, spread it out and use it for your rolling pin for the top and bottom.
CAUTION:
* Of course this isn't a magic device where food won't burn. It will just brown evenly the longer you keep it in the oven. Heat will simply be distributed on the mat.
* The product is made of silicone and fiberglass.
- Silicone is great, but it also does not mean it's indestructible. It can only be used within the temperatures from -40 degrees F to 482 degrees F.
- It has a lifespan of 2,000 to 3,000 times. As much as we want it to last, it will eventually wear out.
Fiberglass means that the product is finely weaved with glass. Therefore, it cannot be used as a cutting board. Yes, it's flexible but the glass weaves should be contained within the silicone.
DO NOT cut it into pieces. Buy the appropriate size for your needs. Once the glass particles are exposed, you will have to DISCARD it immediately as it will pose a health risk. I don't mean about breathing any harmful toxins, but those glass particles are sharp that if it goes into your food and on to your body...you get the picture.
That being said, enjoy the product and the wonder that it does. But use it with care. If used properly, it is worth every money spent.
85 of 85 found the following review helpful:
Great for No-Touch No-Knead Bread Dec 09, 2009
By Irvin Kanode Watch Video Here: http://www.amazon.com/review/RIPEVRFQP8ZWG This is a great surface for working with No-Touch No-Knead bread. The wetter than normal dough doesn't stick to this mat and there's no need to "flour" the mat. I pick up the mat and the dough-ball rolls off leaving just a trace behind.
The mat is made to fit a 26 x 18 baking pan and is approximately 24 3/8 x 16 3/8.
Using this mat and a Zyliss Silicon Spreader, you can make No-Touch No-Knead bread without your hands ever touching the dough. Cleanup is easy--just a quick rinse of the mat and spreader.
259 of 273 found the following review helpful:
a must-have Mar 16, 2004
By currer_bell This is an excellent item to have about the kitchen. I only suggest two things. First, I would purchase two: one for savory items and one for sweet, as certain strong odors and oils tend to linger. Second, do not use soap on these, a good wipe with warm water and a gentle cloth will suffice.
based on 501 reviews
A must have for bakers Jun 18, 2003
By Lisa M. Ide
