I used to think silicone baking mats were a gimmick... until my cookie sheets started warping on me

For like two years I refused to buy silicone mats because I figured parchment paper worked fine and cost less. Then last month my favorite cookie sheet buckled in the oven and I got annoyed enough to finally grab a set of mats for like $15. First batch of chocolate chip cookies came out way more even on the bottom, no burnt edges or weird hot spots. I still use parchment for stuff like croissants or delicate pastries, but for everyday baking these things are actually legit. Has anyone else had a hard time switching over from paper to mats?

2 comments

2 Comments

nancy_miller15d ago

That's a good point about keeping parchment for certain things. The thing that gets me is how folks just jump on the bandwagon without actually testing both to see what works best for each job. Have you noticed a difference in how long your cookies stay soft compared to parchment? I found that on the mats my sugar cookies came out a little crisper on the bottom than I prefer, but maybe I just need to adjust the time or temperature. The other thing that bugs me is how some people act like you're doing it wrong if you still use paper for some tasks. What's your take on that whole debate about which one is better for things like roasting vegetables?

kelly33815d ago

Oh yeah, my cookies stayed softer on parchment too, so I just stick with paper for baking.