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Old 07-05-2014, 11:37 AM
 
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I'm an avid baker. Right now, I usually use parchment sheets to line my rectangle cookie sheets and baking pans. I can get 3-5 uses before I have to trash them.

I was thinking of switching to baking mats like Silpat or a similar brand.

Any thoughts on baking mats vs parchment?
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Old 07-05-2014, 11:52 AM
 
Location: Middle America
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I would be curious to know others' experience with this, too.

I typically use parchment paper, but am tired of the cost and the waste.
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Old 07-05-2014, 12:34 PM
 
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I am back to parchment.
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Old 07-05-2014, 12:36 PM
 
Location: NoVa
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I have both and I tend to lean towards the parchment paper.
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Old 07-05-2014, 12:38 PM
 
Location: The analog world
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For the types of baked goods I prepare, I like the Silpat, but both are found in my kitchen.
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Old 07-05-2014, 12:49 PM
 
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I haven't had success with the silicone pads I bought (by Hoffritz). Parchment paper is pretty foolproof, and I look for it after the holidays, when the price is marked way down. I don't do a lot of baking, so one roll lasts me a couple of years.

If I have to bake a cake for some occasion, I cut waxed paper to fit the bottom of the pan. It's never let me down. I've completely given up on cooking sprays though. I can't stand the residue they leave behind on the pans.
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Old 07-05-2014, 12:52 PM
 
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Quote:
Originally Posted by Mattie View Post
I've completely given up on cooking sprays though. I can't stand the residue they leave behind on the pans.
That residue comes off with a little scrub with a paste made from baking soda and water.
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Old 07-05-2014, 12:54 PM
 
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Quote:
Originally Posted by charlygal View Post
That residue comes off with a little scrub with a paste made from baking soda and water.
I know. I just don't like the extra work using the spray involves. I use butter, which cleans up without the scrubbing.
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Old 07-05-2014, 12:59 PM
 
Location: The analog world
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Rather than cooking spray, I often use the French method of buttering & flouring. It's not fool-proof, but it works well in my loaf pan. I do cut parchment for the bottom of my round pan. It's so upsetting to make the batter for a delicious cake or cornbread only to have it stick!
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Old 07-05-2014, 01:42 PM
 
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Silpats are a bit insulating, which can be very handy in some ovens.
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