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Wednesday, July 1, 2009


Since we’ve been discussing wax paper and parchment paper this week, I think it’s a good time to talk about the SILPAT, which is essentially a reuseable parchment paper.

Yesterday Rose asked the following question: I’ve wondered about using wax paper for baking, but everything always says to use parchment (which is so expensive.) The wax paper doesn’t melt or give off chemicals or something when used in the oven?

Here’s my answer and solution! Wax paper is safe to bake with, but the paper must be completely covered by the batter, so it’s not good for lining cookie sheets, etc. If you’re looking to save money on parchment paper long term, go for a SILPAT. I find by having a SILPAT and a box of wax paper in my kitchen, I never need parchment paper…I’ve got all my bases covered.

SILPAT provides a non-stick surface for baking – I always use it when I bake. It’s also easy to clean – just wipe it down with a damp sponge, rinse with water and you’re done. They come in different sizes, this is the one I have. My SILPAT is $18 on Amazon, and it was worth every penny.

I learned about the SILPAT from a pastry chef at a fancy hotel…he was making beautiful twisty pastry thingys (nice description, right?) and used the SILPAT so they wouldn’t stick to the pan or brown on the bottom. Voilà!


  1. My old boyfriend gave me 2 silpats and I’ve used them over and over and over for years (I bake A LOT) and I love them!

  2. While our Swedish relatives were visiting a few weeks ago, they made kladdkaka (a traditional sticky chocolate cake) and asked me for some parchment. I introduced them to the Silpat and they went nuts over it! They bought six of them to take back and give as gifts. It’s definitely one of my favorite kitchen tools.

  3. My challenge is always remembering which side goes up! I do use them but find that for cookies they aren’t usually necessary.

  4. 4
    Jane Maynard

    I actually like it for cookies for a few reasons – I dont need a spatula to get them off the pan (one less thing to wash)…and I don’t have to wash the pan, wiping down the SILPAT is easier…if I can make it so I have LESS dishes to wash, I’m all over it! 🙂

  5. 5
    andrea park

    I find that if I use it for cookies that need to rise and spread, like chocolate chip, it doesn’t seem to work very well. The cookies overspread and go completely flat. I loved it at Easter for our sugar cookies.

    Do you not have this problem? Could it be because I use an air bake cookie sheet? Any suggestions?

    • Emily

      I noticed this when I first used mine, too, but then realized it is probably my mistake!

      You know putting cookie dough on a warm sheet pan will goof up your cookies? Well, I have one silpat, and was transferring it to a cold pan, but the silpat was still warm.

      Another note..I just found toaster oven-sized silpats at Williams Sonoma!

    • Jane Maynard

      toaster oven sized silpats! woo-hoo!!!!

  6. 6
    Jane Maynard

    so, I’ve had that happen before, but usually it doesn’t happen with me. and actually they mention that on the silpat site. I think it really depends on the recipe, but I haven’t really had it happen too often.

    From SILPAT website:
    I tried using the SILPAT and it didn’t heat up my cookies just right?
    You may have been baking with a SILPAT on top of an insulated cookie sheet. A SILPAT mat provides a certain insulation factor due to the nature of silicone technology. Therefore, you do not need to use insulated or air type baking cookie sheets with a SILPAT mat. Try using a non-insulated perforated cookie sheet or pan with a SILPAT on top for optimum baking results.

    Why do my cookies flatten out so much when I bake with SILPAT?
    Because SILPAT is so non-stick, the cookie dough slides effortlessly and without resistance during the baking process. This tends to produce flatter, rounder, more gourmet looking cookies.

  7. I am constantly using and buying parchment paper. I guess it’s about time I got a Silpat. Is there a limit on how hot the oven can be for use with it? I like to line sheets with parchment when I make an artisan shaped loaf and you preheat the oven to something like 450 or 500 for the first bit of the baking.

  8. 8
    Jane Maynard

    up to 480 degrees! 🙂

  9. 9
    Melissa Cox

    I invertly used wax paper to bake my homemade granola bars a few weeks ago. Not a good idea the wax paper melted I guess and the whole bottom of the granola bars stuck to the bottom. I pretty much had to toss out most of it since I could not scrape the bars off the bottom. I eneded up w/ quite a mess and granola instead of bars. HA!! YOu say you bake w/ it. I don’t get how? I have used parchement paper w/ great sucess and I have a slipat but I use it to bake fires w/ so it is a bit salty.

  10. 10

    I have a Silpat and LOVE it. I also bought a knock-off product by Kitchen Aid a while back. It’s not bad, but if I were to do it over again I’d pay a little more for the “real thing.”

  11. 11
    Jane Maynard

    melissa – that sounds like such a pain!!! I actually don’t bake with wax paper that way – as I mentioned in this post and the wax paper post from earlier this week – the ONLY way you can bake with wax paper is if it is completely submerged in the batter (so, lining cake pans, etc)…as we can see from your experience, un-submerged wax paper sounds like a nightmare! 🙂 I bet the silpat would work great for granola, actually…although, I’ve never done it. just a guess!

    becca – I love my kitchenaid. next time you should definitely splurge! 🙂

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