Baking Tool of the Week – Silpat Baking Sheets

I first bought mine about 3 years ago and they sat rolled up in the cupboard until Christmas. As I was baking Christmas Cookies I remembered I had them when I got ready to bake the Black Out Cookies (below). They have been rolled up in my baking cupboard all this time, and now that I have used them I can’t figure out why I waited so long. I just love them! Nothing sticks or needs greasing. Clean up was so easy with some hot soapy water.

There are a few things that you shouldn’t do with your Silpat Baking Sheet. According to the instructions you should not:

– use scrapers or brushes to clean your Silpat
– cut the Silpat
– fold it
– grease it
– use in the dishwasher
– use a Silpat that has been cut or ripped as the glass weave could make it’s way into your food
– use in a broiler or grill

The Demarle Silpat Baking Sheet is made from a food grade silicone reinforced glass weave and it conforms to FDA regulations. It is certified by NSF and is Kosher. The silpat can be used about 2,000 – 3,000 times before it needs replacing. Store it flat or rolled. It comes in various sizes to fit your baking pans. Silpat can be used at temperatures varying from -40°F to 482°F.

Available in several sizes:

Full size: 16 1/2″ x 24 1/2″
Half size: 11 7/8″ x 16 1/2″
Jelly roll size: 11″ x 17″
Petite jelly roll: 8 1/2″ x 11 1/2″
Octagonal: 10 1/4″

Much of the information in this section comes from the instruction sheet that comes with the Silpat.

One of the things that impressed me the most was how evenly my cookies baked when I used the Silpat. You can also use the Silpat for candies, chocolate or caramels. The Silpat sheets cost about $20.00 each, so they are pricey but worth it in my opinion. Let me know what you think!

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