Wednesday, March 30, 2011

Wednesday Want- Silpats

Today I took two sheet cakes to Church and couldn't believe how clean and perfect the extra sheet pans in the kitchen were, compared to mine (that are only about six months old, and diligently scrubbed). Whenever someone sees my pans, though, they instantly comment on the liners and ask what they are and why I have them. I'm crazy for Silpats and usually start an overly long conversation about how awesome they are, how much they cost, where to buy them, why you need one, two, four, whatever, and how I couldn't live without them. So I figured that sharing Silpat's with you for my first Wednesday Want was appropriate!

Here's the scoop from the source- "Silpat nonstick baking sheets are made of woven glass coated with food-standard silicone. Used daily by professionals, the sheets offer multipurpose uses for preparing, cooking, and heating up food. They're also easy to clean--simply wipe them off using hot water and dish soap. Store them by either rolling them up or keeping them flat. Do not cut Silpat baking sheets with metal, but with DeMarle's Exoglass cutters or knives. Silpat baking sheets replace parchment paper, and are heat-resistant up to 480 degrees F. The Silpat makes any baking sheet nonstick- no greasing necessary. The baking sheets are made in France."

When I made Dorie's Carrot Cake Cookies, I didn't have enough Silpats for all of my baking sheets. I used an airbake sheet for one batch and they came out totally flat and malformed, instead of perfectly shaped (and pleasantly plump) like those baked on the Silpats.

With certain recipes, I really prefer flat cookies- but this is more irregular and accidental than perfectly thin.

Silpats aren't just good for cookies, though- I like to roast veggies or meat on them, bake my rolls on top (no greasing necessary, remember?) Sometimes I roll out pie crust on my sheets. They also help keep the mess down when I'm baking pies, muffins, or cupcakes (I put the lined pan right under the pie or muffin tin and there's no mess, overspill, or "brown bottoms" on the muffins!) They're easy to clean and don't require you to scrub the whole sheet pan or to throw away endless parchment. No, Silpat doesn't know anything about me or my little blog but I really think you should get to know them. I've tried the Wilton and Cuisinart knock offs and assure you that the Silpats, the real deal, are worth every penny. Please leave a comment and let me know your favorite thing use for Silpats!

PS- One more thing- these babies will last forever (I think 3000 uses is even enough for me) but make sure you never cut on them!

9 comments: said...

You've sold me. I'm ordering some.

Melinda said...

I love silpat too! I bought the giant size when I first got married and just need to round out my collection with some cookie sheet sized ones. Thanks for the reminder!

cindy said...

My daughter gave me a couple for mothers day. I especially love the Roll'Pat, it is their large pastry rolling mat. Great for sugar cookies, pie dough, rolls etc.
I thought I would save money and buy a Martha Stewart brand at Macys. Don't waste your money on imitations. Did not work!
Stick with Silpats.

Paula {Salad in a Jar} said...

I love silicone baking sheets too. Great for rolling out pie or bread dough in addition to baking. Mine are not Silpat though. Perhaps I'm missing out on something?? I'll try that brand the next time I buy one.

Brooke said...

I coveted these for a long time and finally got some for Christmas... THEY ARE FABULOUS!! I will never be without them again! If you have ever made oven french fries without them, you know it is a frustrating process because no matter how much oil you use, they stick to your pans. Using a silpat makes the best and easiest oven fries ever!

Poulsen Family said...

I used them years ago when I worked at subway and didn't know they were available to the general public until a couple years ago. I snatch some up right away when I saw them. I use them any time I need my cookie sheet, just recently roasted my asparagus on it. LOVE them!!

Martha McKinnon said...

I love my silpats and rollpat too, but parchment paper is a great low cost substitute, especially when baking cookies.

Joyce Zee said...

I just got 2 silpats and used them for making fruit leather in the oven. Worked like a charm. The leather peeled off perfectly. I tried parchment paper but the leather and parchment became one! Not so with silpats!

gingerbreadann said...

I make gingerbread houses for fun and for competition. I started my creation and was having difficulty with the parchment paper curling up and distorting the shape of the dough as it baked. I went to my local kitchen store and bought a silpat. I went home and made the roofs for my house, rolling the dough on the pad, placing the pattern on the dough and "cutting" around the pattern and then baked it. WOW!!!!
No slipping of the parchment, no curling, no airborn flour! I would pay $100 for one of these. The time and hassle saved is unbelievable. Best tool ever used when making gingerbread! Ann