Do you prefer sprays, parchment paper or silicone baking mats?
Posted: 13 February 2014 12:03 AM   [ Ignore ]
Newbie
Rank
Total Posts:  15
Joined  2014-02-10

Hi everyone,

I really hope you don’t mind me asking this question!

I sell my own brand of silicone baking mat and would love to get a feel for what bakers use for non-stick purposes - oil spray, parchment paper or a silicone baking mat.

We get product reviews from customers which are always great but that person has generally searched for ‘silicone baking mat’ so they are likely to prefer that option so it would be helpful to know what a more general group of people use.

Many thanks for any input!

Have a lovely day,

Lexi

Profile
 
 
Posted: 13 February 2014 01:06 AM   [ Ignore ]   [ # 1 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1680
Joined  2011-02-17

I use all three depending upon the instructions in the recipe.

Good luck with your business.

Profile
 
 
Posted: 13 February 2014 01:08 AM   [ Ignore ]   [ # 2 ]
Newbie
Rank
Total Posts:  15
Joined  2014-02-10

Thanks Flour Girl!

Profile
 
 
Posted: 13 February 2014 09:14 AM   [ Ignore ]   [ # 3 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1077
Joined  2007-11-15

I like the idea of silicone mats, but I find them to be a pain to wash and dry since they are so floppy, so even though I own them I almost always use parchment. I use silicone when something is at a very high temperature that would burn the parchment.

Profile
 
 
Posted: 13 February 2014 02:36 PM   [ Ignore ]   [ # 4 ]
Sr. Member
RankRankRankRank
Total Posts:  158
Joined  2011-06-02

I use parchment almost exculisvely [I have silpats] because I think that for cookies, they generally benefit from the more direct heat of the pan.
I never oil because it always burns on the pan when I do [or when I *did*, since I don’t do it anymore].

 Signature 

McBrownie.

Profile
 
 
Posted: 13 February 2014 02:50 PM   [ Ignore ]   [ # 5 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  756
Joined  2012-01-12

Unless you make round silicon mats for cake pan like 9, 8 or 10,& 12 inch, I will use mat, but otherwise I use parchment. I always use mat when I am using a cookie sheet, esp when I make Parisian macarons.

Profile
 
 
Posted: 13 February 2014 03:10 PM   [ Ignore ]   [ # 6 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  961
Joined  2009-05-25

I use my silicone mat for bread baking free form loaves ...mostly because bread isn’t too messy and I don’t have to clean it.  I use parchment for cookies (ie:  chocolate melts and sticks, etc.) and anything messy and for lining cake pans.  Of course, spray oil for loaf pans and misting my bun pans.

Profile
 
 
Posted: 13 February 2014 04:26 PM   [ Ignore ]   [ # 7 ]
Newbie
Rank
Total Posts:  15
Joined  2014-02-10

Thank you all for your comments, it is extremely helpful!

Profile
 
 
Posted: 14 February 2014 05:34 PM   [ Ignore ]   [ # 8 ]
Sr. Member
RankRankRankRank
Total Posts:  1421
Joined  2008-09-27
Sherrie - 13 February 2014 03:10 PM

I use my silicone mat for bread baking free form loaves

I see the Silpat temp is limited to 480 F? I’d hesitate to drop that on my preheated baking stone at 500+ F.

The parchment doesn’t burn even that those temperatures, although it does turn dark brown.

 Signature 

If error is corrected whenever it is recognized as such, the path of error is the path of truth.

—Hans Reichenbach

Profile
 
 
Posted: 19 June 2015 10:11 AM   [ Ignore ]   [ # 9 ]
Newbie
Rank
Total Posts:  1
Joined  2015-06-19

I use all three - I find parchment is best for baking (cookies, etc)  Silicone is great for fried foods ( french fries, chicken wings, etc)  Sprays with flour also works great. I would not use sprays on any type of pan that is non stick as after awhile it builds up and many cause burning on your food.  I guess it is all ones preference or what the recipe calls for.

Profile
 
 
Posted: 20 June 2015 08:32 PM   [ Ignore ]   [ # 10 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  640
Joined  2007-11-27

In a commercial setting, I use parchment to line sheet pans when we are making pavlovas, dacquoise, tarts, baking macaron, cookies, etc.  I use precut parchment circles for our cakes, and cut our own squares when we bake square cakes.  I used silicone rounds years ago, but found that they got lost or thrown out by mistake.  I go through about a box of parchment every 2 months; it’s cheap and easy to toss out after which means I’m not having to constantly wash sheet pans unless something is especially buttery.

I use the silicone mats (full and half sheet size) when we are torching our house made marshmallows before we dip them; I use silicone when I am making florentines, nut brittles, caramel shapes.  It seems to me that with use, the mats can pick up a slightly greasy feel.  I use the silpat brand as well as the house brands that different distributors sell (AUI for example) and I’ve also found Fox Run brand at the local Home Goods.  I hate storing them, though.  If there was a hole in one end, or a loop at a corner that would make it easier to hang/store, that would make life easier (especially on the full sheet sizes)!

Good luck with your business!

 Signature 

I Dream of Jeanne Cakes selected by Brides Magazine as one of their 100 Favorite Bakers (2013)

Profile
 
 
Posted: 30 June 2015 11:37 PM   [ Ignore ]   [ # 11 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  961
Joined  2009-05-25
CharlesT - 14 February 2014 05:34 PM
Sherrie - 13 February 2014 03:10 PM

I use my silicone mat for bread baking free form loaves

I see the Silpat temp is limited to 480 F? I’d hesitate to drop that on my preheated baking stone at 500+ F.

The parchment doesn’t burn even that those temperatures, although it does turn dark brown.

My oven’s max temp is 500F and I’d be pressed to hit 475F when it’s set that high.  If my oven went higher, I’d likely be concerned…and ecstatic!!

Profile
 
 
   
  Back to top