Silicone baking mat

A silicone baking mat is a thin, flexible sheet of food-grade silicone, usually with a layer of fiberglass mesh inside. You lay it on a sheet pan to stop food sticking. It replaces parchment paper for many jobs and lasts for years, so it cuts down on waste. Nothing sticks to it, not even caramel or melted sugar.

How to use it

1. Lay it flat on a cool, rimmed sheet pan of the same size. It should not hang over the edges.
2. Do not grease it. Food releases on its own.
3. Bake as usual. Most mats are rated to about 250°C (480°F). Check the label for yours.
4. Let cookies cool for a few minutes before moving them, then lift with a thin spatula.

Good jobs for it:

• Cookies, which spread evenly and brown less on the bottom.
• Meringue and macarons, which release cleanly.
• Pouring hot caramel, brittle or tempered chocolate to set.
• Kneading and rolling sticky dough on the counter.
• Some mats have printed circles that help you pipe shapes of the same size.

How to store it

Wash it in warm soapy water with a soft sponge and rinse well, since soap can leave a film. Dry it fully. Store it flat or loosely rolled, never folded or creased, which can crack the fiberglass inside.

Common mistakes

• Cutting on it with a knife or pizza cutter. A cut through the silicone exposes the fiberglass, and the mat should then be thrown out.
• Using it for crisp roasted vegetables. It browns less than a bare pan, so they stay softer.
• Putting it under the broiler (grill in the UK) or on a hot stovetop. Direct heat can damage it.
• Using one smaller or larger than the tray, so it curls up at the edges.
• Expecting the same dark, crisp bottom as on parchment. Bake a little longer if you want that.
• Scrubbing with an abrasive pad. It wears off the surface and food starts to stick.

In recipes

"Line a baking sheet with parchment or a silicone mat" means either will do. For recipes that need a very crisp, browned base, parchment or a bare greased pan gives better results.