Silicone Baking Mat - Set of 2 Non-Stick Quarter Sheet (8-1/2" x 11-1/2") Professional Food Safe Tray Pan Liners

Easy to keep clean, bought for my daughters, good value

Already reviewed - use and satisfied plus it's easy to clean

> Works great for me. > One quarter-sheet mat fits perfectly in a "quarter-sheet cookie pans". A quarter-sheet mat also fits well in the bottom of my 9"x13" glass casserole dish. > Two quarter-sheet mats fit side-by-side perfectly in a "half-sheet cookie pan" (with a little overlap, so there is no gap between them). > I use "cookie pans" (with the corresponding grids) mostly for baking fish, chicken parts, and vegetables --- a healthier, and less messy, alternative to frying. The silicon mats catch the "drippings" (so that they don't bake-onto the pans). > I bake some dry (meaning, "not dripping melted fat or juice") items, such as pastry, frozen dim sum, etc., directly on the mats in the "cookie pans" (without the grids). > I've tried two types/brands of "non-stick" pans, both of which failed after several uses (i.e., the food stuck badly). In my experience, "cookie pans" with grids and silicon mats are a much more economical solution, and work much better, than "non-stick" pans. > CAVEAT: Oil, grease, and other liquids can still get under the mats at the edges. Of course (in theory), aluminum foil, or parchment paper, can have raised edges, preventing the liquids from getting beneath them, but a good percentage of time, they tear and fail anyway. Even when liquids get under the mats, the liquid is "protected" by the mat, and seldom bakes on hard. In my experience, even with the caveat that liquids can get under the mats, on average (including cleanup), the mats are still less total effort than aluminum foil or parchment paper. > Nothing sticks to the mats, not even burned-on fat drippings. Clean up is almost effortless -- in some cases a wipe with a moist paper towel is sufficient. For burned-on fat drippings, a light wipe with a sponge with a little detergent is enough --- but that's just for the grease. You can wash them in a dishwasher, but that is rarely necessary. > Some other reviewers claim that food cooked directly on the silicon mats can take on the "flavor" of the dishwasher detergent that you used. I haven't notice this --- possibly since I almost always hand-wash the mats. However, in my experience, silicon mats can absorb odors, which can be removed by dishwasher washing. So, perhaps if you've been cooking fish and garlic directly on a mat, it may be advisable to wash the mats in a dishwasher before using them for delicate pastry -- and perhaps skip any rinsing agents. Or maybe reserve a mat to be used only for pastry. > You can use silicon mats in a microwave, but if you have a round turntable, then round mats are a better choice. I have an 8" round mat that I use in a paper plate to warm frozen burritos or to melt cheese on crackers, etc. > These mats are reinforced with fiberglass cloth (the grid you can see in the photo). That makes them more rigid than similar unreinforced mats. So, they are easier to work with, and are generally more useful. > The mats can also be used as covers, say for rectangular casserole dishes, on your kitchen counter or dinning table to keep the food warm and/or moist, to keep flies off, and to prevent your food from being contaminated with viruses, bacteria, fungal spores, etc. I have a whole set of silicon plastic lids/covers, which I've used every day for about 10 years--- but in some ways these mats are better, they are much lighter, and store easier. As lids/covers, the mats have limited utility as covers when microwaving, to help hold-in the steam. You can even use the mats as very temporary storage covers in your refrigerator. The limitation is that silicon mats are a little too floppy when hot, to be ideal lids, in most cases --- but that applies equally to silicon lids/covers sold as lids/covers. Often, I use a "half-sheet" mat as a lid/cover for my 10"x15 1/2" glass casserole dish. I use my round mats as covers for bowls. > "Quarter-sheet" mats are a little small to be used as "prep" mats, for making bread and other pastries, etc. but half-sheet or full-sheet size versions are great prep mats. These small ("quarter-sheet") mats may be useful for small projects, such as making dim sum. > Larger versions would also be very useful as general non-slip counter-top utility mats. They are very thin and lay absolutely flat, protecting your counter (or work table) without getting in the way. They provide a no-slip cushion --- which is highly desirable on stone counter-tops, or when working with delicate items. You can just pick-up/roll up a mat (with all waste, etc.) to dispose of waste. The mats should work great as cutting boards --- but, of course using the mats for such purposes is likely to ruin them as cooking mats. > The mats are slippery when new. More slippery when wet. And yet even more slippery after a layer of vegetable oil has bonded to the surface. So, they actually become more stick-resistant. After being lightly washed with a sponge and detergent, they aren't "dirty", even if they feel a little bit greasy. Yet some reviewers complain that the mats are "impossible to clean". In my experience the mats become difficult to clean only when you bake very oily beef (such as ribs) or perhaps fry bacon, in the pans, and the grease bakes into the mats. It takes a long soak in a strong detergent solution to remove baked-in grease, and the mats usually remain discolored. But since I rarely cook greasy beef or oven-fry bacon, this isn't much of a problem for me. > Note that silicon mats are not indestructible, you can damage them --- but it takes alot of effort to do so. Baking food in a pan, in an oven, at less than 450 degrees, the mats are very close to indestructible. Don't try to fry or broil food on or over silicon mats (despite all the rave reviews about oven-frying bacon). Don't use directly on a stove top burner. Don't use on a barbecue grill. Don't use in a frying pan. Don't try to microwave food on "high" on a silicon mat for 10 minutes. I find it hard to believe that so many other reviewers actually admit to having damaged silicon mats. >>> MY EXPERIENCE: I bought 2 "quarter-sheet" stainless steel cookie pans, and 2 of these mats to replace a large "half-sheet" cookie pan (and a so-called no-stick baking pan which was awful). Compared to "half-sheet" pans, the smaller pans are much easier to put in and out of the stove, and much easier to clean up, and are small enough to wash in my dishwasher. I've was so pleased that I bought two more sets, so now I have 4 sets. They store inside each other, very compactly. I've also purchased and use half-sheet mats, and round mats (for my microwave).

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