Silicone Baking Mat - Set of 2 Half Sheet (Thick & Large 11 5/8" x 16 1/2") - Non Stick Silicon Liner for Bake Pans & Rolling - Macaron/Pastry/Cookie/Bun/Bread Making - Professional Grade Nonstick

I used parchment paper. Not any more! How did I not get this sooner?I have air bake sheet pans, Wilton sheet pans, cheap sheet pans, a fancy computerized gas oven. I still wasn't getting the premium results that I should have gotten with all these accouterments. When I used the Silicone Baking Mat, my biscuits and cookies turned out perfectly. Evenly golden and exactly right, fluffy biscuits. Sugar cookies are just as they should be, soft but not gooey, crisp but not crunchy. I like my baking mats and highly recommend them to every baker.I was actually looking for a baking stone when I came across the Silicone Mats and decided to try them out. So glad that I bought the mats. One little thing, the mats are about an inch wider than my cookie sheets, but that isn't a problem for me. The biscuits run about a dozen per dough batch, so they fit just fine. I always end up with 2 -3 cookies too many for the pan, so now I have 5 - 6 instead because I don't place cookies on the slight curve where the mat goes over the edge of the pan. All good, my second baking batch has a few more cookies. Reviews and questions consistently discourage cutting the mats because of the fiberglass web in between the silicone layers. So, cutting mats is not a good thing. I admit, the width of the mat being slightly wider than my cookie sheets does tweak my OCD tendencies, but don't cut the mats.Clean up is so easy. I rinse the mat under hot water and really, that's all it needs. Then I wipe the mat down with a clean damp cloth and a clean dry towel and done. Now, where to store it. Hmmm . . . I tore the mat box up because the mats were so tightly fitted into the box, so not an option. I use an empty 1 gallon plastic bag box, perfect fit for storage.

Clean, low waste, saves half sheets/cookie sheet pans from all the build up and damage. I've used these before years ago in kitchens and am a big fan of this product - no change in quality. It's a no brainer for kids to bake with too so that's a perk.Nothing sticks to the bottom and it doesn't stick to food, just spray the sides with a non-stick coating and take things out or off when the pan is warm (not hot!). Run a soapy sponge or whatever over it after use to wash, wipe dry, and put away - it takes maybe 2 minutes. Easy peasy and it will last for a very long time, so it's low waste.

I've had these silicone baking mats for a few months now, and I use them a few times a week. I find that they are easy to clean -- only once did I need to give more than just a quick wipe to clean it up.At first I used these a lot for baking pizza...until I made the mistake of cutting the pizza while still on the mat (oops)! Even though that mat has a slice in it, it still works great for when I need a backing sheet liner. For example, if I have a casserole which I think may bubble over the side and drip onto the baking sheet I use to catch such things, the sliced silicone baking mat works well. (Otherwise, I would have used aluminum foil.)Now I only use it for pizza if I plan to cut the pizza elsewhere, lol. Other uses are for when I roast chicken breasts, for oven-baked wings and items like stuffed pork chops and steaks. I've also used the mat for making cheese "whisps" -- no problem with cleanups with the cheese!I like these and would buy again, if I find that I need more.

This product has finished edges, can take the heat, and holds up well under use, resisting scratches and stains. Just be careful to use silicon implements with them, so that you preserve them, and likewise, don't use caustics or abrasives to clean them. Spraying vinegar water with a drop of dish liquid, and applying a fine-looped plastic brushhead should clean most baked-on messes; followed by washing with a cello sponge. Let them thoroughly dry before you store them on your cookie sheets or baking trays, so you don't inadvertently cause rust. Remember, vinegar water or hydrogen peroxide can ply up paint, so you don't want to simply spray and wipe these sheets (without washing and rinsing), and put them damp on your baking sheets (especially your nonstick), as that might ruin your nonstick.

I was looking forward to using these w/the micro holes for extra browning power over other silicon baking sheets. First the good - due to the micro holes they do provides crisper browning on the underside of whatever your baking. So far I’ve only baked biscotti on them and since I like them crunchy, that part was great. The disadvantages are: 1) because of the micro holes whatever you’ve used for fats (butter, shortening, oil) goes thru those holes and your product bakes on the part of the baking sheet below the silicone sheet so that after u remove your product you need to lift the mat up and clean below it before loading the next batch so you don’t burn it onto the sheet with your 2nd batch. 2) Also, cleanup isn’t as easy due to the micro holes as baking particles get in the holes so u have to scrub a little to get them out, and it takes longer for these to dry over regular silicon mats as there’s moisture in those micro holes. All said because I like crunchy items, it’s worth the extra steps, but maybe not for everyone.