Silpat non-stick baking mats are an advantage to both patisserie chefs and home bakers alike, as they allow baked goods to brown, but lift off easily to reducing the potential for breaking. Silpats are multipurpose, great for preparing, cooking, baking and reheating. Essential for fragile confections such as tuiles and pastries of all kinds, the Silpat, when placed on a cookie sheet or jelly roll pan, can double as an oven-liner to catch drippings from bubbling baked dishes such as casseroles and pies, to ensure easy cleanup.

Made in France, Silpats are made of fiberglass and high quality food-standard silicone and are FDA, NSF, and Kosher certified. The specially designed mesh works with the silicone to provide consistent heat distribution and promotes even baking and browning. The Silpat is oven safe up to 480°F and should last up to 3000 uses per mat, depending on handling and care.

When working with the Silpat on a flat surface with the smooth side facing up [Silpat logo up], be sure to check that the mat is both dry and clean before placing any food on it. After your finish product has cooled, gently remove the pieces one by one or by lifting the baking sheet to allow them to roll off the tray. Clean your Silpat mat with a damp, soft sponge, and rinse with clean water after each use. Do not use scrapers or brushes on the Silpat. Shake to remove excess water and dry in open air. If needed, a mild detergent or soap may be used. Once clean and dry, store the Silpat on either a flat surface or rolled up [please do not fold or place heavy objects on top of the rolled Silpat].

Note: Never cut or use sharp objects on the surface of your Silpat. Do not fold or store in a folded position. Do not grease [as it is not necessary]. Do not use Silpat with a broiler, grill, or place directly on the bottom of an oven.