Why shouldn't I bake on scratched silicone mats?
My Silpat baking mat came with very clear instructions to throw out the mat as soon as it becomes scratched. It now has a few very light surface scratches that don't seem to have penetrated the first layer of material.
What is the reason it's unsafe (or otherwise undesirable) to use scratched silicone baking mats? Does this vary between different types of silicone cookware?
Best Answer
Silpats and Exopats have a glass fibers (regionally called fiberglass or glass wool, but not candy floss) embedded in them for strength.
The warning not to use them when scratched is because fiber glass does nothing good for a person when ingested, and a scratch may expose it.
Some types of silicone based cookware do not have the fiberglass reinforcement, and so do not have the same issue. These are mostly the flexible baking dishes or muffin cups, but you should read the label information for the product you have.
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What happens if you cut a silicone baking mat?
Also, don't cut it. Tempting as it might be, do not try to cut a larger mat to fit your toaster oven pan. Most silicone baking mats have a fiberglass mesh sandwiched between the layers of silicone. Cutting the mats could cause the fiberglass to get into your food.Can you put silicone mats in the oven?
Silicone baking mats are essential pieces of cookware you typically see in restaurants or commercial kitchens, but they're convenient tools for home chefs, too. Appropriate for both desserts and savory recipes, these mats can be used in the oven up to 3,000 times before they even need to be replaced.Can silicone be scratched?
The silicone cases act as good protection against impact and scratching of the case, are incredibly resilient and because they're quite thin they don't add much to the bulk of the devices.When should you not use a silicone baking mat?
Silicone baking mats: Benefits and limitations However, since most silicone baking mats are only oven-safe up to about 480 to 500 degrees Fahrenheit, you can't use them while broiling food or cooking at very high temperatures.Mary Chapin Carpenter - Why Shouldn't We
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