applecrisp1
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Post by applecrisp1 on Oct 12, 2016 19:29:39 GMT -5
With all the kitchen equipment posts I've made, you would think that I was furnishing a new kitchen from the start --- no, just some cleaning, organizing, and trying to keep just what I love and use.
So my question is... silpats. Do you like, recommend, pros and cons?
I use my quarter sheet and half sheet pans all the time and often with parchment paper (I'll have to check Silpat measurements) and was wondering if a silpat would be a good in place of parchment at times? I just hate the waste of tossing the parchment paper, but then again I use less water cleaning than I would with a silpat.
Does a silpat wear out? Retain odors? I would be using it mainly for savory type cooking.
It just never appealed to me for a bunch of reasons, but never really based on facts or trying it out -- perhaps I should reconsider?
If you have one, do you use it often, or does it typically just take up space in your kitchen?
Thx.
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joanieb
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Post by joanieb on Oct 13, 2016 6:26:27 GMT -5
Put me in the "not a fan" column. Used it for a few times years ago, probably for cookies or pizza, never was pleased with browning and the slickness/sense of greasiness squicked me out too much to continue to use it. Maybe that was before the Dawn era. #TeamParchment  |
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Post by beth on Oct 13, 2016 19:38:13 GMT -5
I have a couple, but I rarely use them. They are my last choice.
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testkitchen45
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Post by testkitchen45 on Oct 13, 2016 21:38:56 GMT -5
Ditto (ixnay on the ilpatsay).  I don't want to scrub a Silpat. Plus, really good cookie sheets don't stick anyway (USA Pans, available at SLT, KAF, & BB&B online). When I want an extra layer, it's parchment all the way. |
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Post by wallycat on Oct 13, 2016 22:10:00 GMT -5
I have 3 of them and have only used it once. It probably depends more on the type of cooking you're doing. I don't bake a lot of cookies. I usually line my sheet pan with foil if I am roasting cauliflower. Maybe I should try using them again!
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applecrisp1
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Post by applecrisp1 on Oct 13, 2016 22:50:43 GMT -5
Thanks everyone. Of course there are people that love them, but for me, I was never interested in trying them. Like others I sometimes use parchment, but often my sheet pans don't need need parchment, foil etc and they take just seconds to wash. I wanted to get some feedback on what others thought about silpats that actually used them, and see if I should consider trying them. i bet silpats are really helpful for certain foods, but I'm doing basic cooking (no candy, fancy baking etc).
And testkitchen I have one of those USA pans and they are great. And I certainly love that they are made in the USA, PTFE and PFOA free.
Thanks again.
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cafelatte
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Post by cafelatte on Oct 14, 2016 9:56:34 GMT -5
I remember when everyone was buying them on the old CLBB. It's one thing I never wanted and never got. I know there are other brands out there, and I see them in Costco especially this time of year, but I still don't want them. I don't want to wash them. I like the sheet pan sized parchment paper from King Arthur and find them easy to use. If I am baking cookies, they can be reused over and over again as long as there isn't a strong flavor left behind, such as gingerbread.
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Post by mcgee on Oct 14, 2016 10:24:48 GMT -5
I remember when everyone was buying them on the old CLBB. It's one thing I never wanted and never got. I know there are other brands out there, and I see them in Costco especially this time of year, but I still don't want them. I don't want to wash them. I like the sheet pan sized parchment paper from King Arthur and find them easy to use. If I am baking cookies, they can be reused over and over again as long as there isn't a strong flavor left behind, such as gingerbread. I was one who got them when they were all the rage on the CLBB and I hated it. Maybe I used it/cleaned it improperly but it got sticky and stained and I never could get it clean. Finally threw it away when we moved and I said Good Riddance! |
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testkitchen45
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Post by testkitchen45 on Oct 14, 2016 10:38:50 GMT -5
I did that when Ina Garten was crazy about food mills. I thought oh, if she gets superior results and swears by a food mill, I should try one! Ended up getting rid of it, & wondering why Ina preferred a Little House on the Prairie method although electricity is a Very Good Thing. |
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Post by karenw on Oct 14, 2016 18:05:50 GMT -5
I actually do like mine but I don't use them for everything. I use them mainly for cookies and a few other things. Most often I just use parchment or line my sheet pan with oiled foil. I do have a few much larger silicone mats that I use for making bread. They are great for rolling out dough e.g. for pizza, bread, bagel making etc... I got them from KAF years ago. Mine have lasted a long time. After I wash and dry, I put on an old kitchen towel with some paper towel on top, then roll up around a cardboard cylinder i.e. from a used paper towel roll (but sturdier). I think my cylinders were from used rolls of foodsaver bags. I put a rubber band around the rolled up mat and store in my cupboard. Overall, I do prefer them more for rolling out my dough than actually baking on them.
Karen
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Gail
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Post by Gail on Oct 14, 2016 23:02:08 GMT -5
I did that when Ina Garten was crazy about food mills. I thought oh, if she gets superior results and swears by a food mill, I should try one! Ended up getting rid of it, & wondering why Ina preferred a Little House on the Prairie method although electricity is a Very Good Thing.  (hiding food mill under my shirt, humming to self, feigning nonchalance...) Nah. Actually, I love my food mill. |
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Post by beth on Oct 15, 2016 17:35:20 GMT -5
Gail, you are not alone. We have a food mill and love it. When you need it, nothing else is the same. But as for the silpats, I fell victim to the CLBB raves, Food Network raves and general hype.
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peachesncream
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Post by peachesncream on Oct 16, 2016 23:55:04 GMT -5
I have one. It was a Christmas present. I've never used it. I should let it go on my next round of paring down.
I'm in love with parchment. It's never let me down.
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Post by swedishcook on Oct 17, 2016 10:14:51 GMT -5
A Silpat has to be cleaned if I understand correctly. Parchment paper is tossed when too messy to reuse. Easy choice for me. Food mill? In this small kitchen? I don't even own a stand mixer. My avatar is deliberately chosen. Life without a paddle attachment |
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cfrosty
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Post by cfrosty on Nov 2, 2016 19:36:50 GMT -5
Yes, I have a small one and a large one. Love them both. I was making pastry cloths out of drill cloth and my dil suggest a Sil-pat a few years ago. I bought them and haven't looked back. I don't care for rolling out dough on my granite counters so these get a lot of use. I also have an Amish bread board (Spinella) which I love and use often. Carrie
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sallyt
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Post by sallyt on Nov 17, 2016 12:52:18 GMT -5
I use it for rolling out dough - that's it.
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gobluem82
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Post by gobluem82 on Nov 17, 2016 16:27:41 GMT -5
I didn't see this post before, but it looks like I'm in the minority who regularly uses Silpat. I use it for baked goods all the time; oddly enough, I've never tried it for rolling out dough. I do use parchment if I'm baking something messy like a meatloaf. I've tried silicone muffin tins, though, and think they are awful--the muffins never seem to rise properly.
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