Exceed our expectations

Let me start off by saying I was skeptical of how this item would perform. Never used a baking mat before but let me tell you we are a believer now. My wife bakes a LOT of cookies for Christmas so I picked up several of these after reading other reviews. Well after baking about 30 dozen cookies these mats performed wonderfully. All the cookies baked evenly and even the stickiest cookies (the Carmel Turtle Cookies) just slid right off.



My wife was really happy with the performance. Clean up was easy just rinse and wipe. We've noticed no difference in taste no smell during baking just perfect cookies.



I compared against several other mats that were more expensive (including Silpat) and went with this mat due to price (about 1/2 the cost of the others) and are very happy with our decision.More detail ...

Energy saver

Great product. It saves energy not to have to use the self-cleaning cycle and just to wipe the mat.More detail ...

Wow! Heavy duty good quality.

I purchased this on the Friday sale for a real bargain price ($20) and that is quite deal.



This is the real stuff - heavy duty quality construction. I have used them with and without a silpat for baking cookies finishing satueed fish fillets oven roasting vegetables and many other purposes.



They are easy to clean and substantial. There do not seem to be any hot spots or other problems.



The only complaint I have and I make it with reservations is that they ARE heavy. Do not try to lift a loaded sheet out of the oven with one hand. The weight is also a good thing (see "substantial" above) but it easy to forget just how heavy it is going to be when you reach for that hot pad!More detail ...

Solid built to last...highly recommend.

Sick of cheapie "cookie sheets" that buckle when you use them and only last a couple of years? Spend a little and get a pro 1/2 sheet pan. It's very sturdy and will probably last a home user a lifetime (heck they last years in commercial kitchens). Fits in standard home ovens.More detail ...

High quality at a fair price

The dimensions of this cookie/jelly roll pan are 18" x 13" x 1." Note that these pans are the non-coated variety. They are sturdy and live up to the Chicago Metallic name. One of the two I received has a small dent in it and I have had this happen on one other occasion with Chicago Metallic Commercial pans that came in a set of two. I decided to keep the dented pan and it has not caused any difficulties in using it to bake cookies or roast vegetables or meats.More detail ...

I can't cook without it now!

This thing is amazing. I can't believe it wasn't developed sooner. Cookies slide right off frozen food doesn't stick even cheese nachos can be made on this and slid right onto the serving plate. Yes you read that correctly. I make nachos right on this and scoot them onto a plate when they come out of the oven.

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A few hints:

1) DON'T OIL IT. If you add oil then it will become sticky. Sounds odd but I had a friend over and she oiled it and it now is sticky. The sticky stuff finally came off with some major scrubbing but don't oil it.

2) I found that when using new silicone baking mats I like to "break them in" because they tend to outgas on first use. I bake them with nothing on them for about 10 minutes in a 350 degree oven. I have never had problems with this but you do it at your own risk.

3) Don't be scared to put the mat directly onto your oven racks. I find that I get the best results this way. You can use it on a pan if you feel more comfortable that way.

4) Be aware of the maximum temperature for your mat.

5) Buy at least two so you can make batches of cookies with it.

6) Don't forget that if you are cooking at 350 degrees the mat will be 350 degrees so DON'T grab it with your hands. I can sometimes pull aluminum foil liners directly out of the oven (my friends say I have "asbestos" hands) because of their low heat capacity but I can't do it with these.

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My favorite use: Low fat chicken tenders (my own personal recipe).



Cut chicken breasts into strips about 3/4 inch by 3/4 inch by however long you want them.

Soak them (refrigerated) in low or nonfat milk for 1/2 hour with 1 clove of garlic quartered for every two breasts. Make sure the milk covers the pieces.

Preheat oven to 375 degrees.

Dredge the chicken pieces leaving the garlic behind in a mixture of bread crumbs salt and pepper. If you want use flavored bread crumbs. I also use a little chipotle powder or chile powder when I want them spicy.

Bake chicken on ungreased baking mat until done usually about 20 minutes. About 5 minutes before they are done flip them over to dry the bottom side.

Do not move the chicken on the mat until just before they are done.

My wife loves these. They are not as crispy as fried ones but they are much healthier.More detail ...