Just wash up in the bowl as per normal most things just wipe off anyways
..I've been using them for 6 or 7 years now and still some original ones left
although getting thin now.
merry xmas
ttfn andy

"LB in StL" > wrote in message
. ..
> I just did my first Christmas cooking baking with my silpat liner. Wow,
it
> is great. No sticking at all. But, I have a question about cleaning it
> after use. I can't find the info that came with the silpat when I bought
> it. Do you just wash it off with soap and water and let it dry? Is dish
> soap OK to use on it?
>
>

Hark! I heard zenit > say:
> On Fri, 19 Dec 2003 17:05:54 GMT,
> "LB in StL" >
> had to open a new box of zerones to say:

> >I just did my first Christmas cooking baking with my silpat liner. Wow, it
> >is great. No sticking at all. But, I have a question about cleaning it
> >after use. I can't find the info that came with the silpat when I bought
> >it. Do you just wash it off with soap and water and let it dry? Is dish
> >soap OK to use on it?

> Just wash it with a mild detergent and rinse... You now have
> approximately 1,999 uses left... )

I'm only a recent convert to baking parchment, which I love;
how does silpat compare other than the obvious (no need to
wash parchment)...


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

that is what I do..in the sink, dry with a paper towel then air dry for
awhile and put away.

I have a silpat question now also - my son made a container of xmas cookie
dough ingredients at school - there is no fat in the recipe and instead it
said to cook it on parchment paper, I assume to keep it from sticking.
Could I instead just bake them on the silpat? Adding butter to the recipe
would be difficult I see since all of the dry ingredients are already in the
jar - flour, sugar, etc..

--

Laura


"LB in StL" > wrote in message
. ..
> I just did my first Christmas cooking baking with my silpat liner. Wow,
it
> is great. No sticking at all. But, I have a question about cleaning it
> after use. I can't find the info that came with the silpat when I bought
> it. Do you just wash it off with soap and water and let it dry? Is dish
> soap OK to use on it?
>
>

also that for some of us parchment paper it not easily located at the
store.. Once I got a silpat, since I don't bake a whole lot due to
disabilities, it (or they..bought 2) will last a longgg time.

I don't know about the cost of parchment paper but it also seems to me
silpats would be more economical. You may just want to reserve parchment
then for non sheet cake like pans..

--

Laura


"zenit" > wrote in message
...
> On Fri, 19 Dec 2003 17:54:08 GMT,
> (j.j.)
> had to open a new box of zerones to say:
>
> >Hark! I heard zenit > say:
> >> On Fri, 19 Dec 2003 17:05:54 GMT,
> >> "LB in StL" >
> >> had to open a new box of zerones to say:
> >
> >> >I just did my first Christmas cooking baking with my silpat liner.
Wow, it
> >> >is great. No sticking at all. But, I have a question about cleaning
it
> >> >after use. I can't find the info that came with the silpat when I
bought
> >> >it. Do you just wash it off with soap and water and let it dry? Is
dish
> >> >soap OK to use on it?
> >
> >> Just wash it with a mild detergent and rinse... You now have
> >> approximately 1,999 uses left... )
> >
> >I'm only a recent convert to baking parchment, which I love;
> >how does silpat compare other than the obvious (no need to
> >wash parchment)...
>
> No need to throw away silpat...? Honestly, I think it's just a matter
> of choice... I don't know that there's an advantage of one over the
> other...
>
> <! -- -- -- -- -- -- -- -- -- -- -- zenit -- -- >

"j.j." > wrote in message
...
> Hark! I heard zenit > say:
> > On Fri, 19 Dec 2003 17:05:54 GMT,
> > "LB in StL" >
> > had to open a new box of zerones to say:
>
> > >I just did my first Christmas cooking baking with my silpat liner.
Wow, it
> > >is great. No sticking at all. But, I have a question about cleaning
it
> > >after use. I can't find the info that came with the silpat when I
bought
> > >it. Do you just wash it off with soap and water and let it dry? Is
dish
> > >soap OK to use on it?
>
> > Just wash it with a mild detergent and rinse... You now have
> > approximately 1,999 uses left... )
>
> I'm only a recent convert to baking parchment, which I love;
> how does silpat compare other than the obvious (no need to
> wash parchment)...


I prefer to us Silpat under things like meatloaf that are going to be large
and wet, other wise, I use parchment Silpat can be a good surface for
rolling out or kneading sticky dough and for high temperature sugar work. .

"Laura" > wrote in message
...
> also that for some of us parchment paper it not easily located at the
> store.. Once I got a silpat, since I don't bake a whole lot due to
> disabilities, it (or they..bought 2) will last a longgg time.
>
> I don't know about the cost of parchment paper but it also seems to me
> silpats would be more economical. You may just want to reserve parchment
> then for non sheet cake like pans..
>

If you have access to a food service supplier or a GFS Marketplace, you can
get inexpensive parchment, otherwise, the stuff they sell at the supermarket
is too expensive. GFS sells a pack of 50 sheets of full sheet pan size
parchment for $2.95. When you cut it in half to fit half sheet pans, it
comes out to 3 cents a sheet. That works out to about the same as Silpat if
you consider it will last 1000 uses and you have to wash it between uses.
Parchment can be cut to fit any shape pan while you are stuck with the shape
of the Silpat as you shouldn't cut them. I think each has its place, but I
generally reach for the parchment instead of the Silpat for most jobs.

I have only 1 recipe that I could probably have a use for parchment paper
with - an almond poppy seed bread recipe that calls for lining the pan with
waxed paper. If I was doing more things like that I would likely be
addicted to it though! As I said I am disabled so that one recipe I only
make one or twice a year, and give away as xmas gifts.

Laura


"Vox Humana" > wrote in message
...
>
> "Laura" > wrote in message
> ...
> > also that for some of us parchment paper it not easily located at the
> > store.. Once I got a silpat, since I don't bake a whole lot due to
> > disabilities, it (or they..bought 2) will last a longgg time.
> >
> > I don't know about the cost of parchment paper but it also seems to me
> > silpats would be more economical. You may just want to reserve
parchment
> > then for non sheet cake like pans..
> >
>
> If you have access to a food service supplier or a GFS Marketplace, you
can
> get inexpensive parchment, otherwise, the stuff they sell at the
supermarket
> is too expensive. GFS sells a pack of 50 sheets of full sheet pan size
> parchment for $2.95. When you cut it in half to fit half sheet pans, it
> comes out to 3 cents a sheet. That works out to about the same as Silpat
if
> you consider it will last 1000 uses and you have to wash it between uses.
> Parchment can be cut to fit any shape pan while you are stuck with the
shape
> of the Silpat as you shouldn't cut them. I think each has its place, but
I
> generally reach for the parchment instead of the Silpat for most jobs.
>
>

LB in StL wrote:
> I just did my first Christmas cooking baking with my silpat liner. Wow, it
> is great. No sticking at all. But, I have a question about cleaning it
> after use.

I handwash mine with Dawn and air (or towel) dry. I find that the
places where I actually baked cookies remain kind of greasy, no matter
what. Doesn't seem to affect subsequent cookie batches, but it is a
little disconcerting.

-j.

June Oshiro > wrote:
>I handwash mine with Dawn and air (or towel) dry. I find that the
>places where I actually baked cookies remain kind of greasy, no matter
>what. Doesn't seem to affect subsequent cookie batches, but it is a
>little disconcerting.

Call it "patina" or "seasoning" and charge extra.

--Blair
"Now they really won't stick."

On Fri, 19 Dec 2003 17:54:08 GMT, (j.j.)
wrote:

>I'm only a recent convert to baking parchment, which I love;
>how does silpat compare other than the obvious (no need to
>wash parchment)...

It's non-stick, stands up to high temperatures, and is
washable/reusable. Try putting your hot pralines on parchment and see
how it goes. Of course you can't do an en papillote dish with it
because it doesn't fold.

"Vox Humana" > wrote in message
...
> If you have access to a food service supplier or a GFS Marketplace, you
can
> get inexpensive parchment, otherwise, the stuff they sell at the
supermarket
> is too expensive. GFS sells a pack of 50 sheets of full sheet pan size
> parchment for $2.95. When you cut it in half to fit half sheet pans, it
> comes out to 3 cents a sheet. That works out to about the same as Silpat
if
> you consider it will last 1000 uses and you have to wash it between uses.
> Parchment can be cut to fit any shape pan while you are stuck with the
shape
> of the Silpat as you shouldn't cut them. I think each has its place, but
I
> generally reach for the parchment instead of the Silpat for most jobs.
>
>
I know that you bake bread. Is Silpat something that you would consider
using under free form loaves on a baking stone?
Janet

"Janet Bostwick" > wrote in message
...
>
> "Vox Humana" > wrote in message
> ...
> > If you have access to a food service supplier or a GFS Marketplace, you
> can
> > get inexpensive parchment, otherwise, the stuff they sell at the
> supermarket
> > is too expensive. GFS sells a pack of 50 sheets of full sheet pan size
> > parchment for $2.95. When you cut it in half to fit half sheet pans, it
> > comes out to 3 cents a sheet. That works out to about the same as
Silpat
> if
> > you consider it will last 1000 uses and you have to wash it between
uses.
> > Parchment can be cut to fit any shape pan while you are stuck with the
> shape
> > of the Silpat as you shouldn't cut them. I think each has its place,
but
> I
> > generally reach for the parchment instead of the Silpat for most jobs.
> >
> >
> I know that you bake bread. Is Silpat something that you would consider
> using under free form loaves on a baking stone?
> Janet

You could use it that way but I think it negates the benefits of the baking
stone. I use parchment under free form and braided loaves and slide them
onto the baking stone with the parchment still under them.

"Vox Humana" > wrote in message
...
>
> "Janet Bostwick" > wrote in message
> ...
> >
> > "Vox Humana" > wrote in message
> > ...
> > > If you have access to a food service supplier or a GFS Marketplace,
you
> > can
> > > get inexpensive parchment, otherwise, the stuff they sell at the
> > supermarket
> > > is too expensive. GFS sells a pack of 50 sheets of full sheet pan
size
> > > parchment for $2.95. When you cut it in half to fit half sheet pans,
it
> > > comes out to 3 cents a sheet. That works out to about the same as
> Silpat
> > if
> > > you consider it will last 1000 uses and you have to wash it between
> uses.
> > > Parchment can be cut to fit any shape pan while you are stuck with the
> > shape
> > > of the Silpat as you shouldn't cut them. I think each has its place,
> but
> > I
> > > generally reach for the parchment instead of the Silpat for most jobs.
> > >
> > >
> > I know that you bake bread. Is Silpat something that you would consider
> > using under free form loaves on a baking stone?
> > Janet
>
> You could use it that way but I think it negates the benefits of the
baking
> stone. I use parchment under free form and braided loaves and slide them
> onto the baking stone with the parchment still under them.
>
Thanks. You've answered my concerns exactly. I use parchment as well(what
a treat that we learned that so that we don't have to chase corn meal around
the oven floor anymore ;o})
Janet

Hark! I heard "Vox Humana" > say:
> "j.j." > wrote in message
> ...

> > I'm only a recent convert to baking parchment, which I love;
> > how does silpat compare other than the obvious (no need to
> > wash parchment)...

> I prefer to us Silpat under things like meatloaf that are going to be large
> and wet, other wise, I use parchment Silpat can be a good surface for
> rolling out or kneading sticky dough and for high temperature sugar work. .

Under meatloaf! I would never have thought of that. I tend to think
of silpat and parchment only in terms of baking cookies, etc.

This is why I like reading RFC... :-)


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!