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A question I’m asked often is which is better: Silpat vs. parchment paper?
Let’s take a peek side-by-side at the same batch of cookie dough baked at 350°F for 13 minutes, the only difference is the parchment vs. Silpat surface. I used the same brand of baking sheets too, one is just a year older than the other.
I used the Sur la Table brand Silpat and precut unbleached nonstick parchment paper from Amazon.
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Silpat: spread more, browned more
Because the Silpat surface is so slick, it can actually lead to more spread in cookies while baking. This thinning can lead to more browning as well as a crispier texture.
Parchment paper is disposable, which means you don’t have to clean anything extra. In my kitchen that’s a huge plus. It’s possible parchment is not as environmentally friendly – but I don’t actually know the manufacturing process of silicone baking mats.
Not to mention they require a lot of hot water to get all of the residual grease off. And you can usually get a few uses out of one sheet of parchment as long as the flavors are similar and you’re wiping off with a cloth between uses.
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You can also cut parchment to the exact size you need. Or purchase it precut to fit virtually every pan (including cake pans). I buy pre cut sheets of unbleached parchment, never the roll of parchment from the grocery store (it’s too difficult to cut evenly and keep flat).
Virtually nothing will stick to a Silpat. However, it’s something else to be cleaned. You should never use a knife near a Silpat because they have fiberglass inside that could end up in your food if pierced. They can’t be used at high temperatures or with the broiler.
They’re also pretty expensive. They can also retain strong flavors. So clean your Silpat *very* well if switching between roasting garlic or fish and baking cookies. Or keep sweet and savory Silpats separate.
Another issue with silicone baking mats is that if a baked good like a cookie is allowed to cool on the mats, the residual heat can create more moisture. With silicone, there’s nowhere for that moisture to go. Basically it can make what were once crispy cookie edges more soft and mushy.
The only time I use a Silpat is when I’m making something super delicate like tuiles or sticky like candy, praline, or toffee. With the latter, it’s nice to be able to peel off the candy from the Silpat without worrying about sticking or ripping. However, it’s critical your Silpat is perfectly clean and free of any residual grease.
So what’s the final verdict?
I use parchment paper 99% of the time.
Baking legends Alton Brown and Stella Parks agree.
However, I believe this to be more of a personal preference. Some people might prefer the textures silicone provides. Which do you prefer?
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I enjoyed reading this comparison, even though I’m not much of a cookie baker. All good points to note for the future. I’ll say that I use unbleached sheets of parchment all the time for baking sourdough bread, inside Dutch ovens and on a baking stone as well. So handy and necessary. On the other hand, I love using my Silpat mats in cookie sheets for baking potatoes and many other uses. Lately my favorite is using Silpat to spread out grains I’ve sprouted and want to dehydrate in a very low temp oven overnight. Talk about nonstick and easy to clean up. They work great! So I have to say I rely on both items in my kitchen. Thanks for the info!
Parchment is just easier to use, clean up and size. I have not used my silpat in a long time.
I even use parchment to line baking pans for no stick.
I have become a fan of parchment paper since joining this group.. Silicone mats are difficult to get 100% clean and grease free. Thank you for always teaching us !
I feel like I’m supposed to like silpats more than I do. Like you, my cookies and macarons spread and bake faster. So I reach for parchment. And then feel guilty so I use my silpat and regret it. But I haven’t gotten rid of it yet. I’m still waiting for that one thing silpat bakes better.
Parchment paper, always for cookies. I do have a silicon ‘mini-tart’ pan that makes tiny tarts and quiches, and ‘one-bite’ brownies, and it’s great. But parchment paper for everything else.
I use parchment only now, having tried to use Silpat in hopes of having less trash. Cookies spread like crazy and the whole thing was just messy.
Definitely Team Parchment Paper!!! In Germany, you would be hard pressed to find that kind of silicon baking mat. Also, it’s just more plastic… so I always go for parchment paper, the uncut one though. Tip for it to lay flat: crunch it up, really small, then flatten – it’ll lay down and not roll up again!
This was so helpful! I, too, have noticed my cookies spread a little more on silpat. Can you share the best way to clean them thoroughly? I thought I remembered reading in the instructions that came with my mat that dish detergent shouldn’t be used?! But I don’t know another way to remove the grease.
Very helpful. Thanks.
I have several Silpats, as well as the King Arthur Flour brand of silicone mats. I almost always reach for the parchment paper over either, although I like the KAF mats much better than Silpat brand. I do buy the refillable parchment paper dispenser from KAF, as well. It doesn’t roll up on the pan, which makes it worth the extra money in my mind. I buy the unbleached rolls. I do keep the mats for “just in case” reasons, although not too many have come up.
I have both, but have gravitated toward parchment. I hate cleaning the silpat. I got pre-cut parchment from Amazon and have never regretted it. What I love about them is that if I cut it in half the long way, I can use it in an 8″ square pan.
Interesting! I’ve always wondered if one reigned supreme. I really like using a Silpat, especially after I learned that you can roll it up and put it on the top rack of a dishwasher to clean!