Silpat Premium Non-Stick Silicone Baking Mat, Petite Jelly Roll Size, 8-1/4 x 11-3/4, AE295205-01,Orange

I've been using the Silpat Premium Non-Stick Silicone Baking Mat for a while now, and I can confidently say it lives up to its reputation. The quality is outstanding — it feels durable, lays perfectly flat, and has held up beautifully after multiple uses.While it's definitely on the pricier side compared to generic silicone mats, I believe it's worth the investment. Unlike other mats I've tried, I've never had issues with staining, odors, or oil leaking underneath. It consistently delivers even baking results and makes cleanup incredibly easy.If you're looking for a reliable, long-lasting baking mat that truly performs, the Silpat is a solid choice.

Love the quality. Easy to use. Easy to clean. Great product for baking.

I’ve purchased six Silpat mats across full, half, and quarter sheet sizes, and they’ve become indispensable across baking, roasting, and prep. Heat distribution is even and consistent, and cleanup is simple—just rinse and air dry. They perform reliably at high oven temps without warping or sticking.Usage Notes:They’re ideal for anyone looking to eliminate parchment or foil. That said, durability hinges entirely on conscious use: sharp objects are a no-go. Even steel turners or light knife contact will damage the surface. At 2 mm thick, they offer solid grip and insulation, but no cut resistance.Watch the Sizing:One recurring issue is mat-to-pan mismatch. Several half-sheet variants appear standard but don’t fit flush—some curl onto the rim or sit within the burr edge of the sheet pan. Silpat doesn’t clearly differentiate between US and European sizing, so measure your pans before purchase to avoid this.Bottom Line:Exceptional for heat consistency, cleanup, and general kitchen use—just avoid sharp tools and verify sizing. Once you do, it’s likely you’ll end up owning several.

Really works! No stuck on food! Made clean up so fast!

As someone who doesn’t like using foil or parchment paper because it never seems to hold meat juices from seeping into the pan or foods getting stuck to the surface, this mat is an awesome replacement. It’s also super easy to clean and I used it to make crispy chicken cutlets.

My primary reason to purchase these was for the environment. I knew using them would prevent parchment paper from going into the trash, but parchment paper will degrade. After my purchase, I read that these last about a year - so they will end up in the trash anyway and won't degrade as easily as parchment. I know I should be willing to get by without either item and be willing to scrub my pans instead. Shame on me. When these die, I will go back to parchment. The other thing that surprised me - I clean them thoroughly, but you can still see the outline of the cookies. I rub them and they aren't oily, so go figure. A third issue is they are coated fiberglass. My purchase caused more fiberglass to be put into the world - again shame on me. They do work slick as far as nothing sticks, and cleaning my pans is easy, so they perform as intended. I just didn't think through the environmental impact like I should have. I am careful with my things so hopefully they will last longer than a year.

Fit pan, durable thick enough to keep food from sliding. I will test baking cookies.

After using spatula to try to get pizzas off a pan and leaving a lot of dough in the pan someone told me about Sil Pat. This is a brand name. Pricy but the literature says it will have between 2,000 and 3,000 uses. I believe it. I am a convert now. Where has this item been. It was invented in 1965 by a french chef. The item can be stored flat or rolled but never folded. It is silicone with fiberglass fabric embedded. Nothing sticks to this. I wash it with a few drops of dawn and warm water and just run your fingers over both sides. This is the answer to pizza making. Nothing will stick to silicone. No need to put in a dishwasher. Rectangles and round disks are also available. I also bought a 9 inch disk and an 8 inch disk to make a small size pizza for one. Biggest problem was finding a pyrex type pie plate the the disk would lie flat in instead of buckling. From a single 20 ounce bag of pizza dough I can make four small disk shaped pizzas. One at a time of course. No oil needed other than a few tablespoons of olive oil. I used in a toaster oven and had difficulty getting the center of the dough to cook. I was eating "gummy" dough near the center. Solved this problem by first putting the round or rectangle sil pat in the toaster oven for about five minutes to cook first then remove it and then add olive oil, garlic bits, broccoli and mushrooms and black olives and mozzarella and any seasoning. Watch it cook in a toaster over or it will start to burn the brocolli. In a house oven this may not be problem. It can be difficult to get a round silpat out of a hot pyrex pie plate. I use a wood toothpick to raise an edge and then a plastic spatula to lift it out of the hot pyrex plate.