http://issuu.com/abandonedgiant924
Silicone Pastry Mat
Knowing that it is approved by the FDA, there is no reason for you to worry if there will be chemicals that could contaminate your goodies. The heat is distributed evenly when a baking mat is used and the cookies and baked goods slide right out of the pan. Not all silicone is created equal and as a result quality and safety must be considered.
You use these mats just like you would metal baking sheets, just without all the preparation. Silicone conducts heat very slowly, so utensils stay cool even in a hot saucepan and kitchen tops and surfaces won't suffer burn marks.
Basically, you should search for mats that vary from 0.6 mm to about 1.0 mm. Thicker mats are simpler to handle while baking since they will constantly stay flat on the baking pan. We have all seen pans that are supposed to be non-stick but when the cookies are done, they don't slide right off of the pan, but this is not the case with a silicone baking mat. The mat should not be scoured, but there is no need as the baked goods generally come off in one piece.
