Since I received the Silpat I have baked cookies, pizza, french bread and more on it. Cleanup is a breeze, items brown evenly and don't stick. If you haven't tried it, get one. You'll be glad you did. I have just the large size and will buy a small one as well. (I had figured I could just cut the large one down to size, but then learned that you're not supposed to cut these things!!)

These things make cleanup after making cookies so much easier! And removing cookies from the pan is a snap. No more prying with a pancake flipper trying to remove stuck cookies. Just lift up the pad and peel away the cookies. I only bought 1 of this size and it's a little small for our pans but the wife uses it for 1/2 batches and such. Very good product!

As everyone says, Silpat is a great product. Managed to fit this size into my toaster oven (the slightly smaller "toaster oven Silpat" would have fit perfectly) and cooked sweet potatoes on it. They dripped sugary liquid that hardened onto the Silpat, but clean-up was no problem. Holiday cookies in the oven, on a larger sheet -- a breeze. Should have bought Silpat years ago, when I first saw it on "Martha."

Excellent for cookies, muffins, crossaints, patties,etc.

My only complaint is that the mat is really small. Just big enough for 6-8 cookies. In hindsight I wish I had brought the next size up.

I just love this product so much I have been buying them so I will never run out of them for use in baking especially now that my daughter has found out how much easier it is using silpat!!! Very wise investment!!!

Nothing sticks to this mat. I is absolutely wonderful!!! I initially bought this one, but have since bought a half-sheet pan size one too. I love this mat, and would recommend it!

Great item. We make biscotti quite often....very sticky dough. Silpat is a godsend.

I received this for a bridal shower gift last year and its uses are endless. I have owned previous silicone bakeware that I have given away because it smelled so bad while baking but I have never had a problem with the silpat at all. Cookies, bread, and everything else just slide off with ease when done. I had previously swore by parchment paper but it is such a hassle in comparison. I always had trouble with the parchment paper wanting to roll back up or slide off the cookie sheet. Silpat gives me none of these problems, it is easy to clean and I think that it will save me money in the long run.

I have struggled with burned hard cookies and breads, even with parchment paper, no matter what pan. Just made a huge batch of cookies and not one stuck or had a burned bottom. I don't know what rock I've been under, but I'm glad I peeked out and purchased this item !!.

This product is amazing. For anyone who cooks these are a must have. I bought two- one for savory and one for sweet. Nothing sticks to them and clean up is so easy!

It's an odd size. Doesn't quite fit well on any pan and makes for wasted space.

I have been baking for 40 plus years I always have had trouble with cookies sticking, these mats solved that problem there great.

This silpat is the perfect baking tool! No more sticking, burning baked goods! I will be ordering a larger one!

I like it but it is too small to bake any cookies for the family of 5. I regret to buy such small size of the mat. So I have never used it yet but I will buy a bigger one in the future.

I can only go to 2 stars for this. Cookies baked on a Silpat spread out too much and turn out too thin and with edges that are hard. I tried several different varieties thinking perhaps it was just the type of dough, but had the same result for all types. For cookie baking, I am sticking with my Airbake sheets. On the positive side, Silpat performed beautifully when I made glazed almonds, which have a very gooey sticky coating that gets baked on. They didn't burn or stick, and the Silpat sheet cleaned up nicely as promised with only warm water. Since I bought this in hopes of baking phenomenal cookies, I don't think the expense was justified.

1)Toss out the Pam and the SOS pads, nothing sticks to these.
2)Read and adhere to the directions. I am still smirking about a know-it-all neighbor who just had to use the spray oil
3)It says the first time used, there may be an off smell. There is and was. Subsequent uses - odorless
4)Soon to be part of my gift giving for those outfitting a new kitchen.
5) If you are giving or purchasing a baking sheet, these ought to be standard issue.

I have 6 silicone baking mats, and 3 are Silpat. The others are cheaper, 100% silicone that I use for non-baking. Mats like these are a worthy investment, and perform very well in the oven. But if you use standard 1/2 size sheet pans (like I do), you will want the larger size. When I am baking 200-300 cookies, it really helps to have a tray all ready to go while another is cooling and yet another is in the oven. You'll get a lot of use of the mats if you take good care of them.

We leave Silpat-lined baking pans in both ovens for use daily. "Grilled cheese" sandwiches broil in the oven using less fat on Silpat without a gooey mess. NOTHING sticks! We wouldn't be with them!!

I first discovered Silpats while I was in Culinary School and had a baking and pastry course. I was amazed at how well these things work. And after using them at school I had to buy some for my own home. You never have to worry about items sticking ever again. You can literally bake anything on these. I have used mine to bake cookies, biscuits, rolls, pastries, even frozen foods like pizza rolls and chicken nuggets cook up well on these. And you never have to use oils or cooking spray because nothing sticks. They are also easy to clean and store well. But I doubt you will ever need to store the Silpat because you will be using it all the time. So whether you are an occasional baker or bake all the time, a Silpat is an investment worth making.

When I was given one of these Silpat baking mats, I was skeptical. I couldn't believe that anything so rubbery in texture could possibly survive the heat of the oven AND act as a non-stick surface. Wrong. This cookie sheet mat works beautifully without my having to grease the pan. Cookies slide off with ease. (You can't use sharp utensils with the Silpat, so you'll need to use a plastic spatula or, if the cookies are firm enough, let them tumble onto a cooling rack.) Because the Silpat withstands high temperatures, I also use it for candy making.

The Silpat technology is unique and successful. The line makes great gifts for bakers.

This product is teriffic, but for my personal use I needed a larger size. I avoided spending the money on this product for a long time and when it was in my gold box I could not pass it up! Everything I bakeg on it was better, and I was a great baker to start with! This is a great product for a work space if rolling out dough too!

I bought this baking mat for my toaster oven as a tester to see if I would like it and be willing to spend more on a larger mat for a regular oven. The answer is yes. I haven't baked cookies on it yet, but I think it will be fine for that. I have, however, slipped it on the rack of my toaster oven (its really a small conventional oven from DeLonghi) and used it to replace aluminum foil every time I reheat chicken wings or cook pizza rolls, etc. It works very well for that and nothing has burned so far. I did have a burning smell the first time I used it, but I don't think I washed it well enough. When done, I just wash it off, which is really easy and lay it across the top of the toaster oven to prevent scratches to the top. I will definitely buy more of these, and I think cookies will work very well on this surface.

I am one of the few people that doesn't think Silpat is the best thing ever. I love homemade cookies and I think the Silpat ruins the texture of a perfect cookie -- crispy edges with a soft center. When I used my Silpat, I found that the very edge of my cookies were crisp, but that's it. In fact it almost makes the bottom undercooked with a hard ring around the edge.

I did a comparison and cooked a batch of cookies (sugar-butter cookies) traditionally on parchment paper and then one on the Silpat. I liked the traditional method better so I no longer use mine for baking. I still need to give it a try with other things. It does make sense for candies, but I've yet to try it.

It really works, and works wonders.

USES:

* You can put anything on top of it for baking and nothing will stick. The first instinct is to bake cookies on them and you will be surprised how EVEN they will bake.

* I then tried frozen fish with dry rub condiments and it came out perfect. The skins don't stick and everything just slides off the mat. No oil added whatsoever.

* I frequently make croissants and notice that the bottom won't burn as fast as when done on a plain baking sheet.

* I also use the mat to handle sticky items like sugar for candy-making and dough. You won't need any flour to spread on the counter as this does the job just fine. You will wonder how you were able to bake without it for the longest time.

CLEANING:

* The best part is the clean up. You soak it in water and simply wipe off the food particles on the mat.

* For a thorough cleaning, just use mild soap and soft sponge.

* Stick it from the freezer to the oven and back to the freezer and it is perfectly OK. Nothing will crack or burst from the changing temperature - unlike glass pans.

* It is very flexible. Bend it, roll it, spread it out and use it for your rolling pin for the top and bottom.

CAUTION:

* Of course this isn't a magic device where food won't burn. It will just brown evenly the longer you keep it in the oven. Heat will simply be distributed on the mat.

* The product is made of silicone and fiberglass.

- Silicone is great, but it also does not mean it's indestructible. It can only be used within the temperatures from -40 degrees F to 482 degrees F.

- It has a lifespan of 2,000 to 3,000 times. As much as we want it to last, it will eventually wear out.

Fiberglass means that the product is finely weaved with glass. Therefore, it cannot be used as a cutting board. Yes, it's flexible but the glass weaves should be contained within the silicone.

DO NOT cut it into pieces. Buy the appropriate size for your needs. Once the glass particles are exposed, you will have to DISCARD it immediately as it will pose a health risk. I don't mean about breathing any harmful toxins, but those glass particles are sharp that if it goes into your food and on to your body...you get the picture.

That being said, enjoy the product and the wonder that it does. But use it with care. If used properly, it is worth every money spent.

For the most part, I no longer use parchment paper when baking. This has saved me money since parchment can be pricey. I have the half sheet and quarter sheet sizes.

The Silpat keeps baked goods from sticking, but it isn't just for baking. I use it when roasting veggies. I sift flour on it because it makes it eaiser for me to get the flour into my Kitchen Aid. I also shape dough on it. Pans are super easy to clean up after using a Silpat.

Just wash it in hot soapy water and it should work fine for you. Do not put it in the dishwasher or cut it.

This thing is amazing. I can't believe it wasn't developed sooner. Cookies slide right off, frozen food doesn't stick, even cheese nachos can be made on this and slid right onto the serving plate. Yes, you read that correctly. I make nachos right on this and scoot them onto a plate when they come out of the oven.
-=-=-=-=-=-=-=-=-=-=-=-=-=-
A few hints:
1) DON'T OIL IT. If you add oil then it will become sticky. Sounds odd, but I had a friend over and she oiled it and it now is sticky. The sticky stuff finally came off with some major scrubbing, but don't oil it.
2) I found that when using new silicone baking mats I like to "break them in" because they tend to outgas on first use. I bake them with nothing on them for about 10 minutes in a 350 degree oven. I have never had problems with this, but you do it at your own risk.
3) Don't be scared to put the mat directly onto your oven racks. I find that I get the best results this way. You can use it on a pan if you feel more comfortable that way.
4) Be aware of the maximum temperature for your mat.
5) Buy at least two so you can make batches of cookies with it.
6) Don't forget that if you are cooking at 350 degrees, the mat will be 350 degrees, so DON'T grab it with your hands. I can sometimes pull aluminum foil liners directly out of the oven (my friends say I have "asbestos" hands) because of their low heat capacity, but I can't do it with these.
=-=-=-=-=-=-=-=-=-=-=-=-=-=-
My favorite use: Low fat chicken tenders (my own personal recipe).

Cut chicken breasts into strips about 3/4 inch by 3/4 inch by however long you want them.
Soak them (refrigerated) in low or nonfat milk for 1/2 hour with 1 clove of garlic, quartered for every two breasts. Make sure the milk covers the pieces.
Preheat oven to 375 degrees.
Dredge the chicken pieces, leaving the garlic behind, in a mixture of bread crumbs, salt and pepper. If you want, use flavored bread crumbs. I also use a little chipotle powder or chile powder when I want them spicy.
Bake chicken on ungreased baking mat until done, usually about 20 minutes. About 5 minutes before they are done, flip them over, to dry the bottom side.
Do not move the chicken on the mat until just before they are done.
My wife loves these. They are not as crispy as fried ones, but they are much healthier.