DeMarle Kitchen: Silpat Baking Sheet
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| Customer Reviews |
Average Rating: 
Rating:  - Very Simple
Much easier to use than parchment paper. I've baked about everything on mine now and it doesn't matter what it is, it comes right off. I would highly recommend this product. It's pricey, but it's a huge help in the kitchen.
Rating:  - Fumes and Smoke
After reading all of the wonderful reviews of this product, I decided to try it out despite the somewhat high cost. I've been both pleased and disappointed. I've baked 3 or batches of chocolate chip cookies on these sheets, and they've turned out great, regardless of what type of pan I use underneath. The bottoms of the cookies haven't burnt, and the insides are well done. I've also tried homemade pizza crust on the silpat, and they've also turned out wonderfully. My dissappointment and concern comes every time I bake with the silpat. Every time I use it to bake at around 375* and when I open the oven door, a light fog like smoke comes out of the oven which burns my nostrils and my eyes. About 5 minutes into the cooking, the smoke detector consistently goes off. I already have concerns putting my food in contact with a silicone surface, but the fumes were just unbearable. After searching around on the internet to see if anyone else had the same problem, I've only found one other person. Even after returning the silpat in exchange for a new one, I had the same problem, and that time I only put the silpat in, no cookies, no cookie pan. I think this time I'll just have to return it for good. I won't be surprised if 20 years down the road they say that cooking with silicon products causes cancer.
Rating: - A must have for bakers
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.
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