MMmat Silicone Baking Mats - Best German Silicone - Set of 2
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My friend, it's all over you.
Hello,br>Our silicone baking mats are made from the highest quality German silicone, and they are manufactured in China, as are almost all of our products, in order to provide our customers with a lower price. Thank you for taking the time to read this.br> )br>MMayer Storebr>Best regardsbr>
Please respond to the temperature question from the seller. According to the website, they can withstand temperatures of up to 500 degrees Fahrenheit. It's possible that the use of oil was the cause of the problem. This is not the case. So you won't need any butter or oil. It's also possible that the oven's calibration is incorrect. This can be verified by using a couple of oven thermometers.
In the silicone mat, there is a woven material encased. I'm not sure if it's glass or not.
Selected User Reviews For MMmat Silicone Baking Mats - Best German Silicone - Set of 2
The description makes it appear that these are made in Germany, but they are not! They're made in the People's Republic of China! I bought them for a low price and they burned the first time I used them!.
a complete waste of money They are the most ineffective silicone mats I've ever bought. EVERYTHING has a strong hold on them. On the first use, one mat even disintegrated in a 450°F oven. Over the years, I've bought mats from a variety of companies. I was too lazy to return them - some were better than others, but these were the worst - I simply discarded them.
These silicon baking mats are absolutely fantastic. I placed two orders, one for one set and one for the other. They are the most excellent mats I've ever seen. I actually have one set in my refrigerator to keep it clean, and they look so nice on the glass. They don't slip because they're thick, and I don't have to clean my glass every time something falls. All I do is wipe down the mats. I use the second one to freeze berries, strawberries, green apples, bananas, and other fruits. After a while, the strawberries and berries become too expensive, so I buy them in bulk and freeze them on top of the freezer mats. When they're finished, I place them in ziplock bags and simply write the date on them. There are a variety of ways to use these mats.
I bake a lot and have used a lot of parchment paper. So far, these baking mats appear to be in good working order. It appears to work with a wide range of recipes, including some extremely sticky cookie and bread doughs. After each use, I clean them with hot water and detergent, roll them in a towel to dry, and then roll them up into a piece of parchment paper to store them in a kitchen drawer. After baking, some surface marks/residue may be visible with extremely sticky doughs. If this occurs, place them in a tray, sprinkle with baking soda, and add a little lemon juice and a few drops of detergent to clean them. Allow them to soak in the mixture for about ten minutes. After that, use a non-abrasive rubbing compound to clean the surfaces. I chose not to use them with fish, etc. , simply because I wanted to avoid any residual odors (I still use parchment paper for that). It's a good value and it's very useful.
These mats spread the cookies out and caused the bottoms to burn. We used parchment paper and an original silpat (made in France) I purchased at Sur La Table to bake test cookies from the same batch of cookie dough. Both batches turned out perfectly; however, these sheets are of poor quality, and I would not recommend them!.
a month of usage I first tried baking with parchment paper purchased from a local convenience store, but my food stuck to it horribly. I was completely let down. I figured I'd get a baking mat because I'd seen videos of food magically peeling away with no effort. Silpat came highly recommended by a YouTuber I was watching, but the product's Amazon reviews are dreadful. Although the Amazon brand mats are inexpensive, I didn't want to risk my mats being burned due to poor quality. So, after conducting extensive research on Amazon in search of a high-quality baking mat, I decided to take a chance on this. My baked goods were a breeze to remove. I was blown away and delighted! I actually found baking mats from a brand called Mrs. Anderson's in a local grocery store, but they were $15 for one mat, which I thought was a little pricey compared to what I saw online. I compared the thickness of these German mats to Mrs. Anderson's (touch/feel- I'm happy to report that they're just as thick and high-quality as the originals. I've had these MMat mats for about a month and they still look brand new. I've been using them almost every day at 350 degrees in the oven for around 10 minutes with no signs of deformation, discoloration, or burning. 15 mins. Take a look at them and see if you can't find something you like. Advantages: br>br>
- thick and long-lasting (as thick as a single $15 mat)br>- After one month of use, there have been no signs of deformation, discoloration, or burning. br>- not at all cling (as opposed to parchment paper)br>- br>-Easy to clean with dish soapbr>- br>br>Cons: Doesn't fit my baking tray perfectly. br>br>
- oil/grease-susceptible.
The first time I used it, I roasted thin eggplant slices at 450°F - The mats did an excellent job. I cleaned them by soaking them in boiling water with dish soap. All that was required to get rid of the brown spots was a simple sponge. They can also be washed in the dishwasher. br>I'm glad I decided to spend a few extra dollars on the Mmmat silicone mats. Despite the fact that I have no prior experience with these mats, I am confident that they will perform admirably.
The other two are for savory dishes. They have a slight taste to me that comes through when I cook with them. However, I am the only one who can taste it in the house.
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