Wraps & Liners

Silicone Baking Mat

Reusable nonstick liner that replaces parchment

A reusable silicone sheet that lines a baking tray for a perfectly nonstick surface — no greasing, no parchment, no waste. It's ideal for cookies, candy, and roasting. Wash and dry it flat; never cut on it or it'll tear.

A silicone baking mat is a flexible, food-grade silicone sheet — often reinforced with a fine fiberglass mesh — that lines a baking tray with a perfectly non-stick surface, replacing both grease and parchment with zero waste. Cookies release without a smear of butter, caramel and candy peel off cleanly, and roasted vegetables don't weld to the pan. It can be used hundreds of times, washed flat, and rolled away. The trade-off: it insulates slightly, so cookie bottoms brown a touch less than they would on bare or parchment-lined metal.

Types & varieties

Standard baking mat

Smooth non-stick liner for cookies, candy, and roasting.

Perforated mat

Tiny holes let air through for crisper bottoms on bread, tarts, and macarons.

Printed guide mat

Marked with circles or measurements for evenly spaced cookies or rolled dough.

When to use it (and when not to)

Reach for a mat when you want non-stick and reusability: cookies, candy, roasting, and proofing. Skip it when you want maximum browning on the underside or crackly crispness — bare metal or parchment beats it there. For very sticky sugar work and macarons it's unbeatable.

Great for cookies, caramel, candy, and roasted vegetables
Less browning underneath than parchment or bare metal
Don't use under a broiler or above its rated temperature

How to care for it

Never cut on it — a knife slices the silicone and it can't be repaired. Wash with hot soapy water and dry flat; store rolled (not folded, which can crease it permanently). If it gets greasy or smells, soak in hot water with a little baking soda or vinegar.

Common uses

Lining trays for cookies and biscuitsSetting candy, caramel, and brittleRoasting vegetables without stickingBaking macarons and meringuesProofing and baking bread (perforated versions)Working with sticky doughs and pastryCatching drips under a wire rack while glazing

Tips & pitfalls

Never cut, scrape, or slide a sharp tool across it — cuts are permanent.
Keep it under the broiler's reach; high direct heat degrades the silicone.
Store rolled, not folded, so it doesn't crease.
Expect slightly paler cookie bottoms than parchment — rotate the pan or finish on bare metal if you want more color.
Revive a greasy mat with a hot soak in baking-soda water, then dry fully before rolling away.