Cookie Science: Silicone Mats vs. Parchment Paper

When cookie recipes call for baking on a parchment-lined pan, switching to silicone may produce some unexpected results. Stella Parks investigates and explains why silicone mats are not a 1:1 replacement for parchment paper.
Full Story: www.seriouseats.com/2019/10/p...
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.

[@posterestantejames]

So…as I’m committed to using silicone, I use my brain and adjust my recipe and temperature to achieve equivalent results as parchment. Cool.

[@Rob-rs5rn]

Go crazy haha. Gotta keep using those mats you bought so that you can prove to yourself that they work. Face it - silicone mats suck. I have them, I've used the shit out of them and they don't scream necessity. Back to basics James.

[@carltaylor1497]

No amount of adjustment in your recipe is going to fix the sweating and fat separation / absorption (Into the parchment paper) issue.

[@AwujoolaFadeke]

So I'm not the only one who reuses her parchment paper into oblivion? ...awesome!!

[@mssumerloving]

You are not alone!

[@Nocturne22]

I use it until it crumbles into sand!

[@eadc2158]

True! Saves money, time and the environment?

[@vivamariamemeMJ]

I do it all the time

[@HelenBradley]

Me too - wash, dry, bake - rinse and repeat.

[@grakkal]

Have you considered the thickness of the silicone mat vs. parchment paper? After all, parchment is impregnated with slilcone, and is pretty slick in its own right, and the mat is textured, which one would think would help thwart spreading. I think the added insulation from the thicker silicone mat is causing the butter to spend more time at the melting point, but before the eggs or flour proteins start to set, hence more spreading. Either way, you're right. Unless the recipe is formulated for the mat, don't use one.

[@Paelorian]

This is a fascinating subject and one I've been thinking of since I learned about it through Stella a few months ago. I believe the silicone baking mat has it's place in the kitchen. Sometimes stronger non-stick properties are more important than limiting spreading, or enchanced spreading is desirable. As this video demonstrates, silicone mats are far from always being an appropriate substitute for parchment paper, as they perform differently. Silicone mats can be preferable for things like sheet pan dinners, candy, some baking where greater spread of batter is desirable (homemade ice cream cones, perhaps) or when used as a liner for cakes. I want try one of those reusable round cake pan Silpats and perhaps never have to cut another parchment round. They also make Silpat cupcake molds that seem worthy of experimentation. In cake pan applications spreading is an irrelevant consideration and browning is rarely desirable, avoiding sticking to the pan is generally the only reason for using parchment. So the silicone mat could perform better than parchment. Flouring wouldn't be necessary, perhaps not even greasing. There's also the use of silicone mats _prior_ to baking, while preparing dough: I've been longing for a jumbo-size Roul'Pat for years, as an ideal countertop placemat for baking prep. It seems to be almost an ideal non-stick surface for rolling out dough (or even some proofs), although it's not suitable for cutting on. The dough lifts off more easily with less flour being necessary to prevent sticking, and it keeps the counter clean and rolls up for storage. It's better than trying to use a bare sheet pan to contain flour mess as I have in the past. Thank you for another helpful video, Stella and Serious Eats.

[@justanotherclaud]

I love this comment! I'll keep this in mind.

[@philipwebb960]

Nah.

[@rachealfields3389]

Does the silicon components go into the food?

[@Paelorian]

@@rachealfields3389 There's silicone in both silicone mats and parchment paper, that's what the non-stick surface is. Silicone is often used in cookware, like spatulas. It should be alright for most baking (I think all cooking silicone I've seen was rated to at least 400°F), but if you bake at relatively high temperatures and the silicone won't be in constant contact with the batter to keep it cool (cake batter will stay in contact with the silicone, but cookies will expose the silicone to the full heat of the oven) then you should make sure it's rated for temperatures above what you're cooking at. Usually the rating is 400-450°F. It's commonly used in cookware, and widely considered safe if kept below the temperatures that will degrade it, but it's not strictly necessary. If you have concerns about it, you can get great results using baking spray (which comes in many varieties but often has plenty of cheap chemicals in it you might also be concerned about) or going the old-fashioned route of greasing and flouring your pans. It's a little extra work, but not difficult and I do it sometimes when parchment isn't practical or where I want nicer browning on the outside. Just rub butter on the inside of the pan, then use a fine-mesh strainer to sprinkle flour (all-purpose or whatever you have) to cover the inside of the pan. Shake it up so that the butter is covered all over, then flip the pan upside down and shake so that excess flour drops out. If you do it well, you won't waste much flour at all. You can also capture that flour and reuse it.

[@sewong100]

I think this information is useful, but I didn't enjoy how it was presented. The negative qualities of the cookies on silicone were highlighted because the cookie recipes that were featured are intended to be baked on parchment. What if some cookies are intended to be baked on silicone? The video title caught my eye, but I wish the content was presented more objectively.

[@nathansmith9332]

Exactly.

[@jadejaguar69]

There are no cookies meant to be baked on silicone. The only thing that silicone is good for are non dough material, like chocolate or sugar candy. That's what the original intended use was for anyway

[@bl6973]

Julius Caesar Technically macarons are cookies and do better on silpats

[@WILDCARD101]

I love when cookies are crunchy and she described it as a negative quality, I’m gonna try silicone tomorrow when I make cookies and see how they turn out.

[@phil7121]

Cakey cookies are disgusting

[@stoptheinsanity]

You've convinced me to try silicone for my gluten free cookies. Maybe they'll be a little bit more crunchy like I prefer.

[@applelewman1856]

Did you ever get a chance to see if it helps? I’d love to find a trick.

[@charlottemclean6130]

I bake all of my cookies from frozen on silicone and never notice any of these “negative” effects

[@Uneekname]

Good tip! Thank you!

[@notentirelyserious4623]

I don't think they are strictly negative. I think they are just different. A dough designed to be baked on silicone might not come out right on parchment. If your recipe is just generic or forgiving it might not matter, but some recipes are particular. I use silicone for lots of things, but I've definitely had my chocolate chip cookies come out greasy on it.

[@janetmcabee4748]

I have had two silicone baking mats for a while but like everything else, just now getting around to using one. I tried but they didn’t fit my cookie pan/sheet so I got out the parchment paper & it worked like a charm. Maybe I will find a use for those mats one day, oh well live & learn.

[@johnnyCheeseburger]

Is there a way to mitigate the negative effects of the silicone? Perhaps chilling or freezing the dough or adding more flour? Maybe creaming more air into butter and sugar?

[@convincedquaker]

Why? Just use parchment paper.

[@tira_]

What about baking macarons with the silicon indents vs. parchment paper? Does this also hold true?

[@nannenymous]

Was about to buy a silicone mat for its reusability and good thing I chanced on this video and the comments under it before buying. Didn't know people reused their parchment paper! Thank you, people of the internet!

[@apflorent]

Yes, I reuse mine all the time so long as its still looking good. I just wipe it to remove the crumbs and fold. 😂

[@LucyJazzy85]

I’m so glad I watched several silicone baking mat videos… yours was MUCH more informative. THANK YOU! 😊💜

[@merruv]

Which suits best if you are making french/Italian method macarons ?

[@AnthonyBottari]

She deserves her own series.

[@SparkyMTB]

I use both of these but these tips are really interesting

[@huanita]

It's great to know the differences. I use a reusable fiberglass coated baking sheet that's cheaper than silicone. I love them, but rarely see them in retail stores. Wish the experts @Serious Eats have some insights. Also wish she'd have some recipes for reusable baking mats, for environment's sake. 🤗

[@rulinghabs]

Can you slow the spreading by putting the dough into the fridge for half an hour before we putting on the sheet?

[@sarah.beauchamp3951]

About ten years ago, I started using both. I don’t even know why.

[@48956l]

This is why I only bake on sandpaper

[@philipwebb960]

Apparently you bake sandies--no matter what.

[@BarelySaneGenius]

I just learned so much in under 5 minutes!! Thank you so much!

[@yummysarojo]

Nice kitchen arrangement

[@butteryum]

I use both and always try new cookie recipes on both surfaces to see which produces the results I prefer. I also wonder if there's much difference between amazon basic silicone mat vs. a real silpat.

[@Batvolle]

Get a silpat from Chef Jean Pierre, best quality i ever had

[@AliceRamsay]

I love my silicone mats and everyone loves my cookies. I’m sticking with them.

[@philipwebb960]

"Sticking"? Not supposed to.

[@AliceRamsay]

@@philipwebb960 good one.

[@divinelyblessedkb]

What brand silicone mats do you use?

[@AliceRamsay]

@@divinelyblessedkb silpat

[@convincedquaker]

They may have another opinion in a side-by-side test. 🤷‍♀️

[@Roseheartworks.]

Great video, thank you

[@taxiwatcher]

I reuse parchment paper as well, but in a different way. After I bake the cookies, i cut the parchment into 4 sections. I use these sections to separate my cookies in the cookie jar, so that they don't stick together.

[@brandongilbrech3983]

Can I layer flour on a silicone mat to absorb oil and stop spreading?

[@alexisdix6704]

Thanks for the great advice. I just bought a silicone pad with measurements on it to help me with rolling out pie crusts and the like. I was told that I could also use it as a liner but after watching this video I know better.

[@peteflores7031]

Thanks you saved me some money, great presentation I loved it.

[@andyx7013]

I just tried a cookie recipe that I have made only once before , and I thought I messed up the recipe when I made it this time.Nut I did use a silicone mat and now it all makes sense.

[@macarenapick4188]

What about with non-stick spray? Does it give the same results as silicone mats as it's more slippery?

[@philipwebb960]

The lecithin in non-stick spray builds up over time and actually causes food to stick--ruins the pan, too.

[@jeffinition]

How long has this footage been in the vault?

[@revmaillet]

I use a thicker sugar cookie dough for my cookies and they puff up and look like her parchment cookies but i use silicone

[@hijodelaisla275]

But that sounds so complicated! How could anyone possibly figure that out? - but you did! My hero! Her headline is misleading; there's no "cookie science" - just her lazy opinion.

[@lindsaygoodwin3140]

Thanks for the informative video. I'd love it if ypu would experent with how to alter recipes to make them better on silicone. Can you do a lower temperature or shorter bake time? Are there solution to improving your cookies on silicone?

[@hijodelaisla275]

She doesn't appear to want to even give it a chance. I suspect a French boyfriend done her wrong and she's still miffed about it.

[@convincedquaker]

Why? Just use parchment paper.

[@itssomethingaboutvon]

2 years later & I needed this video lol

[@richardwillis5033]

This is the best! I love tips like this. I make your Snickerdoodle recipe from Bravetart regularly and I beat caterers with it. I always bake on parchment and I put the parchment on a wire rack in the cookie sheet to elevate it a little. I don't want the bottoms to be over browned. Thanks for the great tip!

[@jeannedimon5284]

I have an oatmeal lace cookie recipe has to use silicone pad

[@cheshkat6321]

After buying a lot of parchment paper, I bought silicone mats. Perfect for rolling dough and some doughs don't require a bowl, mix it all in center of silicone mat. Then I discovered that cast iron is the best for cookies. No more using parchment paper that's not good for the environment. And discovering out of parchment at last moment and store not open. Have a bunch of silicone but love the cast iron results and not spending so much money on parchment. Also cookie sheets look horrible after a few uses. Not as easy to clean as my cast iron. Cast iron comes in different sizes and shapes. Got a 15x12" rectangular griddle by Lodge recently that I love for roasting and baking. But I have not tried enough recipes, yet.

[@rachealfields3389]

Does the silicon go into the food?

[@Trace842]

Are my earbuds dying, or are the audio levels inconsistent?

[@SantaBarbaraBaker]

What a trip! Went parchment and never looked back. Thank you Brave Tart!

[@bertman4]

The one thing missing in the comparison is parchment paper on top of silicone pad. I tried this at home with chocolate chip cookies. I placed a silicone pad covering 2/3 of the baking sheet, and put down parchment paper on the same baking sheet as well as on top of the silicone pad. Overlapped area produced cookies similar to parchment only.

[@hannahkroon5233]

Sorry if this sounds silly, why have sil mat at all if you got the same results as with parchment when placing parchment over the sil mat. Why not just use parchment then? Am I missing something?

[@ghanacryptogurl3574]

Do you grease parchment paper

[@WILRARN]

Wow! Good Review.

[@convincedquaker]

Excellent

[@joynerjoyner1830]

Love this!

[@GabrielAlejandroZorrilla]

I'll take the three to go. Thanks.

[@GhostPirate6]

I personally don't like silicone mats, they're very hard to wash the grease off.

[@robs7246]

Do u have a dishwasher?Hand washing doesnt help much.

[@StArFuRyZz]

I've never used/owned a silicone mat and guess I don't need one. I use parchment for a lot of baking just to minimize the mess. For some reason I now want to bake chocolate chip cookies.

[@t.c.2776]

LOL... awesome... thank you so much for teaching me this... however, this means you can chose which you want and adjust your baking time and placement on the sheet accordingly... I might consider one is not "better" then the other but more of a choice of how you like your cookie... how would they cook in a well greased plain baking sheet... that would have been the ultimate test... but you do seem "Baker Biased"...

[@Jcewazhere]

Do you like the thick one more because it's actually better, or because that's closer to what you grew up with and are accustomed to? Like Brits with American chocolate. To us (Americans) it tastes fine, just like we remember. But to them it tastes like vomit... because it has an acid in it similar to one in vomit.

[@CookingThyme]

it is really true! i was making cooking using silicone, and it looks more flat. i guess that's why we use silicone best for making tuiles? thanks for sharing this! very informative!

[@JTMcAwesomeFace]

Ok but silicone mat is great for something like a brandy snap cookie. It seemed like you were hating on silicone... Just say what each is best for and why?

[@TurnOntheBrightLights.]

3:31 QUICK TIP

[@Qlorck]

You should have an app for smartphone, fast cheking recipes etc would be great 🙏

[@MrNapoleon1801]

Wow....I had no idea. This is eye opening.

[@f.m848]

I simply gave up on using parchment paper cuz IT ALWAYS STICKS! I used all the different kinds of parchment paper I could get my hands on and no matter what I put on them, they always stick and get ruined so I just gave up on them. I've been using aluminum foil for years and I got my first silicon mat today, I still haven't used it.

[@philipwebb960]

You are the first and only person I've ever heard of whose food sticks to parchment paper. Congratulations.

[@hannahkroon5233]

Parchment paper or wax paper. Wax paper sticks, but I have never experienced that with parchment.

[@f.m848]

@@hannahkroon5233 I'm using silicon mats now, nothing ever sticks.

[@onetwowipe]

huh i have never tought of this before

[@kendrasalser9287]

Looked this video up after my silicon sheet ruined my toll house cookies 🍪 I guess trying to reduce my parchment paper use is not going to work with cookies lol

[@starskymedia]

OK, so now you know this, why not form slightly taller/rounder cookie balls when using a silicon mat to adjust for the extra spread?

[@johntibaldi9496]

After watching this video I went out and bought two silicon mats

[@bellacostello5706]

*Ahaha*

[@elevee]

Same. Flat, crispy cookies are the shit. More caramelization. Onward, King!

[@canchero724]

Me too, cake is cake. Why even bother making a cookie with a cake-like texture, just bake a cake instead. I want that crispy crunch as I bite into my cookies.

[@cheshkat6321]

Silicone is great, but crispy cookies deserve cast iron. Make skillet cookies from dough made from scratch, use quality ingredients, no parchment buying needed. I made peanut butter cookies in 6.5 inch skillets. Great size for two children to share. Or give to neighbors and friends. For more cake-like, soft center, with crispy edges, us bake a ball in a 3.5 inch skillet. Can do a bunch at once, 2 or three-bite size, perfect with ice cream, refrigerate dough for a whole week of not too indulgent treats of homemade yumminess baked fresh in a few minutes. And don't forget there are a lot of skillet cookie videos to find great ideas. I think I will be making chocolate chip cookies this week. Got enough cast iron of different sizes and shape that it's interesting that more people don't use it for baking cookies. But silicone is my second choice. There are times parchment is useful together with cast iron. Which option is better depends a lot on what's on hand. I have very little parchment paper because I don't depend on it. And losing puffiness baking is not a negative, so give me the cookies baked on silicone with acceptable thinness and crispiness. Mmmmm.

[@j_me]

@@cheshkat6321 I think most people prefer to bake a dozen cookies at a time though, or even more

[@JohnDoe-qm6kz]

Dammit, this could explain why my levain style cookie did not come out right. Thanks!

[@kathleeninkansas1770]

Mine came out perfect on Silicone mat. So many NYC inspired cookie recipes out there. Some call for melted butter (cookies will spread more even if dough is frozen) some call for cold cubed butter (less spread) and partial self rising flour (better pouf). Also if you watch actual video of Levain bakery, they bake on top of a "stacked" or flipped over cookie sheet. That creates a insulating effect and makes for a thicker, just baked middle without burning edges.

[@nocomment4804]

Thanks, this will save me a purchase.

[@sharonolsen6579]

I have been baking for decades ..and for me it is parchment all the way. I do reuse mine as well. If it is still "useable" I am not throwing it away... throwing anything away that is perfectly good is just plain foolish. Great video !!

[@nathansmith9332]

It's your recipe, not the mat. Holy cow, some "professionals" out there, man, seriously. Nothing wrong with her recipes either, just her ratios are more suited to parchment instead of silicone. But why doesn't she know that?

[@gggardiney]

Ya she can just lower the temperature if "they cooked faster"

[@aolson1111]

@@gggardiney And that will increase spreading and reduce lift. Gotta love morons that think they know more than professionals.

[@hijodelaisla275]

Clearly, she's got a bone to pick with silicone mats. A less-biased chef would try to figure out how to adjust for the different response from using a silicone mat but she just wants to condemn it as evil without considering that it might be good if adjustments are made. I use parchment a lot but would like to know how to use silicone mat as well.

[@ALSR-TECH]

Non-stick surface, easy to clean, heat resistant, Versatile, reusable, silicone baking mats provide numerous benefits to home bakers and professional chefs! But need to make sure it is food grade (passed certain test required) and pay attention to the highest temperature it can withstand!

[@caseytrader7478]

Stellaaaaaaaaa!

[@chefryanj2012]

Huh. No wonder my cookies didn’t turn out right the last time I made them.

[@gingkonuts78]

This is really true. I can’t use silicone mat to bake world peace cookies

[@burbie1342]

Agreed 👍🏻

[@wonyoungkim353]

more please and thank you.

[@hannahkroon5233]

I did this just once and the biscuits (cookies if you're American) came out rock hard and tough! Not worth doing another experiment. I might use my sil mat for other purposes, but it won't be for baking biscuits.

[@extrarainbowsprinkles]

What would you use a silicone sheet for then?

[@fobMCRspPATD]

Maybe for peanut brittle?

[@whette_fahrtz]

rararad precisely what I use mine for

[@michaelc2644]

MORE VOLUME, PLEASE !!!

[@christinam.6013]

While the information was presented brusquely, I appreciate this video because I was thinking of purchasing silicone mats to completely replace parchment paper in my household, but it seems like that's not possible. Thanks for the info!

[@LOLCoolJ]

Isn't parchment paper just silicone-covered paper?

[@philipwebb960]

Not always. Some parchment paper, the less expensive kind, doesn't use silicone.

[@OEFarredondo]

It's not what's better , its what your baking or what your trying trying to do. I just want to eat. Yumm

[@_CoasterNinja]

STELAAAAAAAAAAAAAAAAAAAAAAAAAAAA!

[@MrRatFinkster]

Really looking forward to Stella's return to writing.

[@riskyb250]

some strong shit talking about the silicone haha

[@donnaschwanke2688]

How about baking on non-stick sheet pan which is what we do?

[@annatria2130]

Great, right after I bought one too

[@storyfebakery]

I’ve been throwing out tons of my cookie dough all because this whole time it’s my damn silicone mats 😫😩 I thought it was me! I mean it is me because I brought the mats but it’s not just me 😅

[@deadcardriving]

You just solved a mystery.

[@roz7056]

Who wants cake cookies?

[@noirprncess]

I guess this is why I still haven't bought a silicon liner.

[@sunshinefresco9499]

I have mine to knead bread on. Makes cleanup easier tbh

[@laurapaffel3816]

I don't know why people are so against silicone mats. You are saving waste AND money. I have a cookie business and have never had a problem with silicone baking mats. All my cookies are fluffy and soft. Take this video with a grain of salt and try for yourself.

[@hannahkroon5233]

I was given two and super excited about using them. The biscuits came out rock hard (and it wasn't the dough) bacause I baked from the same batch on parchment. Not a fan either! I may use them for other things, but not baking biscuits.

[@RodneyRocK]

Mind blown!

[@nicoleputney8347]

Opposite is true if it's a gluten free cookie!

[@brookstarkington]

Not kidding, my first thought this morning was, “I haven’t seen a Stella video in a long time.” Get out of my head Google.

[@brookstarkington]

I’m also just realizing this was posted yesterday. Don’t know how I missed it.

[@only_FANtasy]

but parchment paper i think it's wasteful bad for the environment, right?🤔🌍 plus one item to compare? really? you can do some modification on the recipe to make it efficient with the reusable silicone mat🤷🏼‍♂️🤷🏼‍♂️

[@aksvg809]

What about the fact the silicon mats are much more reusable than parchment ? You cannot wipe the same piece of paper for 5 years. This should be a huge positive.

[@masterofpuppets2004]

she is on Reynolds payroll. cant have a reusable product eating into profits.

[@musaharith]

❤️ Stella

[@jeremyherzog4495]

“Silicone is slippery so it causes it [cookie dough] to spread more and faster” - fun thought. But not exactly science. Try this for an experiment: Take two fresh pieces of bread. Rap one in silicone and the other in parchment. Now leave them out on your counter on a warm DRY day. Let’s say for… 24hrs. No warm dry day? Just put them in your refrigerator where the humidity is near 15-20%, or lower. You can even just set the pieces of bread on each surface and check back 6-7 hrs later. What do we find? A little more moisture has been trapped by silicone. Some of you may know that humidity plays a factor in baking. (And I’m browning) In the case of a cookie, the dough can ride a little more of a steam cushion on some silicone mats. But the texture of the mat is important. Is it completely flat or does it have ridges? This video is less science and more… “I have a theory and I’m results oriented”. This is the opposite of science. But it’s a good example of confirmation bias.

[@maybenot007]

Parchment paper is coated with silicone 😉

[@philipwebb960]

Not always.

[@hijodelaisla275]

What is the point of that obnoxious music? I came here to hear your comparison of parchment and silicone, not your taste in music.

[@roz7056]

Not an appealing host but good information

[@kevinsmellls]

Silpats, minding their own business: ... Her: Okay imma end this mf’ers whole ass career

[@lovemesomeslippers]

But the trees! Can't you take your cookies out a bit early to save trees?

[@Lisaand11]

Huh...I never thought of this before. I don’t like cakey cookies, and I’ve baked cookies several times on my silicone mat and as far as I’m aware, haven’t had any issues with their shape or texture (if I’m not mistaken, don’t cakey cookies use less fat/butter?). What I love about my silicone mat is that I don’t have to waste money in the future buying more parchment paper. I also use my mat to roast veggies in the oven and that any oil from cookies doesn’t go through my mat and dirty my tray. I also find it annoying when using parchment paper from the roll (at least in the beginning) it doesn’t lay flat till after a few uses.