Yes, Martha
Stewart first brought it to our attention, but we’ve been getting great
feedback from our customers. It’s a flexible, reusable, non-stick baking
mat, almost jelly-like, that has uses far beyond cookies.
I
showed it on a short TV segment with Jan D’Atri, and decided to see how
far I could really go with it. So I burnt some sugar on it in a 500 degree
oven–we actually forgot about it until the smoke billowing out of the
oven alerted us–and then showed the results. The blackened sugar just
peeled off, with not a bit of residue sticking to the pad..
One of our customers says she rolls out her cookies on
the pad, cuts them out and then removes the excess dough, so she doesn’t have to move
the cookies themselves. Great for very delicate doughs. Someone else asked if it was
possible to use it under a roast, and of course it is. I also put it under my apple pie,
which always boils over in the oven. A very mundane use, but it sure saves on the
cleanup! We haven’t found anyone yet who’s used it 3000 times–that’s
how long they’re supposed to last–but ours are certainly getting well used in
our kitchen. It saves on buying parchment paper, too!!
