Silpat Baking Mat

The Silpat baking mat has been around for a couple years now. Have you heard of it? Well let me tell you a little bit about it!

Basically, the Silpat baking mat is a new way to bake without the hassle of foods sticking. You know what I mean.

It’s your favorite cookie recipe. You can already smell them in the oven and then the timer goes off. You take the cookies from the oven and get ready to try one, still steaming from the heat.

Suddenly, your worst nightmare is true! Your cookies have stuck to the pan because you forgot to put on your non-stick cooking spray, aluminum foil or parchment paper. Common mistakes, but either way your cookies are ruined.

With the Silpat baking mat, you will never have to spray another pan as long as you bake! The mat is 11 ¾ x 8 ¼ inches so it fits most standard baking sheets. In addition, this mat has a naturally non-stick texture which can withstand temperatures from -40 up to over 480 degrees! That means that not only can bake with this mat, but you can also chill foods like chocolate molds or ice cream sandwiches.

These convenient little sheets were developed from a cooking company in France called Demarle. They were invented in 1982 and it’s very possible that the first of all the Silpats to be used are still in kitchens today. These heavy-duty mats can be used over 2,000 times! You better get to baking… your Silpat is waiting!

The Baker’s Edge Brownie Pan

Wow! I just stumbled across a really neat idea; it’s called the Baker’s Edge Brownie Pan! I remember hearing about this pan when it was first being patented. Of course, this was a couple years ago, but now I’ve found it again!

This fun pan, invented by Matthew Griffin and his wife Emily, is a great alternative to the traditional rectangle, 9 x 13 inch pan. Unlike the traditional pan, the Baker’s Edge is different because each and every brownie from the pan is guaranteed two delicious edges! No more fighting over those renowned corner pieces! The whole pan has edges!

The best part is that this pan isn’t just great for brownies! You can bake brownies, cookie bars, bread, cheesecake bars, lasagna, lemon bars, cobblers, or pretty much anything else you like with that classic edge.

The secret behind the Baker’s Edge pan is in the design and shape. Unlike conventional rectangle or square pans, the Baker’s Edge has a new take on things. Traditional pans cook from the outside in. Since the pan is mostly middle, the outer crust can tend to be overcooked while the middle is still gooey or chewy. The solution is the Baker’s Edge. The Baker’s Edge cooks from the outside in as well, but because of its zigzag design, it cooks more evenly. In fact, you can bake at temperatures of up to 500 degrees! There are metal barriers between each piece (9” x 12” x 2”) so not only do you have the edges you love, but you also get a more even bake!

In the Baker’s Edge you can still use all of your favorite boxed mixes and such. Also, baking time in the Baker’s Edge shouldn’t vary too much. The only exception is for recipes which call for a baking time of 40 minutes or more. These may bake a little faster.

The Baker’s Edge Brownie Pan, Perfect edges every time– what’s not to love? If that’s not enough, your pan also has slightly rounded corners for easy clean up. It’s recommended that you don’t put the pan in the dishwasher; but a shot of some Dawn and a splash of water will surely clean it right up (thanks to that non-stick cast aluminum)!

I know that I’ll be headed to the store as soon as possible to get myself one of these pans and I can’t believe that I didn’t find it sooner. As much as my family loves those corner pieces, the Baker’s Edge will surely satisfy everyone and their unique dessert specifications!