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Silicone baking liners

Discussion in 'Food and Drink' started by PierreRodrigue, Feb 22, 2014.

  1. PierreRodrigue

    PierreRodrigue Tactical Walrus Founding Member Contributor

    Is there a difference between Silpat and Sil-Eco or other silicone sheets? The Sil-Eco are much cheaper, wondering about the quality.
     
  2. Jeffery Hunter

    Jeffery Hunter Founding Member

    Performance wise you probably won't see much difference it will be durability that puts Silpat over the top and worth it. Really all depends on the intended usage I buy parchment paper for most and use my Silicone mat (not a silpat ) for certain things. Care when cleaning and storing is the key like most things.
     
  3. Andrew

    Andrew Have Pen Will Travel Founding Member

    I've had a Silpat for ages but never use it. I prefer parchment paper.

    -Andy
     
  4. Jay

    Jay No soup for you Founding Member

    Silpat is great, but parchment is so much cleaner.
     
  5. PierreRodrigue

    PierreRodrigue Tactical Walrus Founding Member Contributor

    I use parchment all the time, was thinking the mat might be a cost saver over time
     
  6. gavination

    gavination Founding Member

    I used parchment for a long time. I love it. I did end up getting silicone mats from Costco of all places because it if breaks, I'll return it! :lol: They've actually done really well. I probably don't bake as much as a lot of the people on here though. They do tend to get greasy though. I can't wash them enough and don't want to put it through the dishwasher since it destroys things.

    To be honest, I would still prefer parchment. It's just cleaner like Jay said. However, I live in Portland where everything is recycled. Even the people. it hurts my soul to throw away that much parchment all the time! Hah!
     
  7. John Fout

    John Fout Founding Member

    I use the silpats for cheese crisps or if I'm messing with sugar/caramel. There are some things parchment will not be that great with. I also have 8 of the big ones for full sheet pans. 8D Because making your own Parmesan cheezits to top a Cesar salad is easier ten pounds of cheese at a time...

    And yes that is from scratch caramel. Sadly store bought apples.
    [​IMG]
     
  8. daveb

    daveb Founding Member

    I have silpats for 1/2 and 1/4 sheet pans and like them a lot. I know several folks who prefer parchment. They both perform pretty much the same function. For me the differences are: I'm never out of silpats, running out of parchment is easy and sometimes its a pia to find. I don't blow holes in the silpats but occasionally would with parchment. And most important to me I can put glasses or crystal (filled w creme brulee, panna cotta, ice cream, etc) on a silpat lined sheet pan, move it into and out of fridge and not worry about product slipping.

    For those that think they feel "greasy" thats just the way they are. Wash them (in sheet pan is easiest), dry them, roll em up and put them away. Easy squeezy.
     
  9. gavination

    gavination Founding Member

    You didn't make the apples?? :(
     
  10. apathetic

    apathetic Founding Member

    I'be been using the silikomart mat for a few years and it worked well for me. Works especially well for caramel as stated earlier.
     
  11. Chop

    Chop Founding Member

    Sandwiching things like prosciutto between two silpats keeps them nice and flat.
     

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