Review on 🍪 Set of 2 Half Sheet Silicone Baking Mats - Thick & Large 11 5/8" x 16 1/2" - Non Stick Silicone Liner for Baking Pans & Rolling - Macaron/Pastry/Cookie/Bun/Bread Making - Professional Grade Nonstick by Christy Jordan

What I like least about baking paper is the annoying curl. How on earth does anyone flip it and hold it flat on a baking sheet? In any case, that was enough and I started looking for a silicone baking mat. I baked with silicone products for the first time and I had many doubts. However, I am very satisfied with the product. I like how the corners are cut. The mats fit very well in my 11 x 17 roller can which is actually 11.5 x 16.5 (find out for yourself). At first I thought rounded corners would be a lot nicer on a rug than a 45 degree cut, but upon closer inspection I found that my pan is actually bulging upwards. If the rug had rounded corners, they would be raised. I'm not sure if that matters to anyone. Despite all the non-stick properties, the mat doesn't really slip on the pan. This was a pleasant surprise for me. Unlike parchment paper that slips off, this mat stays in place. The first test was chocolate chip cookies. I cheated and used Pillsbury dough. The cookie definitely slides out of the mold a lot easier than parchment paper. Otherwise I can't see any difference. The second test was French pasta using the oven's convection function. Shell dough spreads much more evenly on this mat than it does on parchment paper. However, I had to leave the mussels in the oven a little longer. As finicky as noodles are, my intuition tells me that the mat absorbed some of the heat, resulting in longer bake times, but I don't have any scientific proof. It felt like the clams were taking longer to cool than they used to on parchment paper. I'm not sure if it was because I was feeling anxious. Cleaning is easy. I just use a soft sponge with a mat in the pan. Nothing sticks.