Non-Stick Silicone Baking Liner, Half Sheet Size, 11-5/8" x 16-1/2"

As others have noted, it works very well and at a fraction of the price of the big name silicone mats.However, it does stain as others have also reported. Kind of makes me wonder if the silicone is possibly releasing anything into the items being baked (i.e.- if it is not "solid" enough to resist stains going into it, maybe something is coming out of it too).I googled the brand name silicone baking mats and found that those are also reported to stain.I did a bit of research on health issues related to silicone and most of what I found was on breast implants. To me the baking liner seems safe enough especially since I bake on them probably once or twice a month at most but you want to consider that before purchasing these.The alternative would be to go back to parchment, which also has silicone impregnated in it, and so would have the same concerns. So if this is a worry, avoid any type of silicone mat and parchment, and grease and flour.I am sticking (pun intended) with these and am going to buy one for the 9x13 pan now.

I was wondering what the difference was between these and the Silpats that my friends use--as it turns out, only the price! These work great--I've used them multiple times for all sorts of breads--profiteroles, challah, scones (not cookies--I don't bake them that much, although I can't see how these wouldn't work for them)--and I've never had a problem with them. I just rinse them in some soapy water, and if there's some extra grease/flour on there, I wipe it gently with a moistened towel, and it's as good as new. It's also worth noting that whereas for many cookie sheets you have to wait for the sheet to cool before baking another batch (say, if you're making a bunch of cookies), these sheets are very quick-cooling, cutting down on a lot of cooling time.To be honest, I was surprised to find such a great product at a fraction of the price of the Silpats. I didn't realize these were made in China, as one reviewer points out, but that didn't necessarily matter to me. It might to you, and you should know that they are. That said, I feel I can definitely recommend these, especially for people who are tired of buying roll after roll of parchment paper. I should say, I haven't exactly gotten rid of the parchment paper just yet--it's good for lining the bottoms of cake and bread tins. But these are exactly what's needed when you're baking either free-form breads, or quick-breads.

I have both a Silpat and a Sil-Eco liner and I actually prefer the Sil-Eco (even though they are made by the same people.) It seems to perform equally well and in still going strong with no signs of deterioration since I purchased it in April 2012. I've cooked things like fish sticks at high temperature as well as cookies with no issues whatsoever. I also use this as a pastry mat and can roll out pie crusts as well as other baked goods without it sticking. It also adheres firmly to the countertop. When I tried this with the Silpat it just slipped all over the place for some rason, even when I put a little water on the counter beforehand. It's nice that this particular liner has multiple uses.

I purchased this a while back (summer I believe) but I finally pulled it out last week to bake cookies. We use the actual Silpat brand baking mats at school (I attend Sullivan University's Culinary Arts Program) and there is NO DIFFERENCE!!! They keep my cookies from sticking, they brown evenly, and cleanup is a breeze!! I just purchased a second so I can have two pans going in my oven at the same time!! I can't wait to purchase the 9" rounds for cakes!UPDATE!!While researching, I just realized that Sil-Eco is a division of SILPAT!!! It looks like Silpat is in stores while Sil-Eco is exclusively for Amazon.com and Kitchen Collection (at a fraction of the cost!!!)! How cool is that!! So no wonder there's no difference between the two!! I'm so happy right now!!!

I only used this liner for baking jelly rolls (a very thin cake spread with cream, rolled into a tube from one long end to the other and sliced into rolls before serving). My review applies to using this product with a half sheet aluminum baking pan and for baking jelly roll recipes only. If you want to use a liner for your jelly rolls spend the extra money and purchase the Demarle Silpat. When I used the Sil-Eco Us Half Size Non-Stick Baking Liner the thin cake stuck to the liner and there was more cracking and tearing than there should be when peeling the liner from this type of cake. Both manufacturers, Sil-Eco and Demarle Silpat have different degrees of thickness so depth could make the difference in how each batter reacts during baking and removal or it could be the silicone coating. If you have experience using this liner with jelly rolls please add your comments and techniques so the information remains up to date.

The mats did a great job baking cookies , which is the only thing I have used them for. But clean-up was anything but a breeze. I had to use straight dawn with a soft cloth to get the spots off that the butter left behind on the mats. Won't be happy if I have to do this every time I use them.

No surprises here: a great nonstick pad that perfectly fits a half sheet pan. I've baked a couple of batches of cookies on this, and I'm happy enough that I don't plan on buying any more baking parchment. Cleanup is quick and easy with a drop of detergent and quick rinse under hot water in the sink. The pad easily rolls up and fits back in the original box for storage, or like me you can just leave it on your baking sheet so it's ready to go for next time. I'm probably going to pick up another one or two of these so I can be prepared for bigger batches of cookies around the holidays!

This liner is fantastic. We bought some sil-pat for our quarter-sheet pans and gave sil-eco a try for the half-sheet as it was quite a bit cheaper.Sil-eco is pretty much identical except a little thicker than sil-pat. Our oven is too small for a half-sheet pan, but this stuff works great for making nut brittles, chocolate barks. freezing cookie dough, etc.