Silpat mats- how long do they last??
I bought a pair of silpat mats approx 2 years ago. I make cookies maybe 3-4 times a year and except for Xmas never more than a 2 batches at a time. At Xmas I probably make 6 batches at a time over a number of days.
I always wash my mats with a sponge using warm soapy water , hang to dry and then store them loosely rolled w/ a rubber band on a pantry shelf. Well I have not made cookies for at least 3 months and tonight I get out the silpats and they feel greasy and icky. I know that I washed them the same as always before I put them away so I can not figure this out. So I wash them again with a sponge and soapy water, rinse well and they still feel really greasy, slimy almost. So I try soaking them in hot soapy water and then use the scrubby side of sponge to really scrub them down and they are better but only a little bit, they still feel really greasy. So now I am wondering do they just "go bad" after a while? Any advice?
Yeah, mine have done the same thing. I scub them with a plastic dish brush, and lots of soap. Sometimes I miss a few spots.
Awhile back, somebody posted a thread about this and recommended that they be cleaned with fabric softener. I haven't tried this method. If you try it, report back and tell us if it works.
Can't comment on that because I've never used baking soda on cleaning grease. Usually water softener with salt. You're getting the sticky scum because your water is hard and hard water reacts to soap. Thus, giving you the sticky scum because it stops from soap's ability to lather very well.
Trust me invest in a box of water softener $5? mix it with salt and hot water to create a brine. Use it on your kitchen stove exhaust filters and any other sticky grease related kitchen items. It works wonders.
I don't know about yours, but my silpats came with a label that said they would have a natural greasy coating after washing.
It is a completely normal residue. It is not dirty or harmful. There is no need to find something to remove it, because it is supposed to be there.
I would google and read up on it if it bothers you.
I had a Matfer baking mat. I think that's the same as silpat. I used it to roast vegetables a few times. It worked great for vegetables, but then the mat picked up and onion taste that I could not remove, even with overnight baking soda paste. Eventually the mat started to disintegrate. I was using it at 425 degrees, which is a higher temp than the manufactuer recommends. Live and learn, and always read the manual.
Now I have a new silpat that I use only for cookies. I love silpat for cut-out cookies. I roll the dough right on the silpat, remove the excess dough, and bake on the silpat. Cookies slide right off with less breakage. Let the silpat cool before you roll more dough.
However, I find drop cookies, like oatmeal, bake nicer on a metal sheet. The cookie bottom is crisper.
Oh my gosh! Silpat mats are expensive! Don't scrub them with anything, as they will lose their natural *slickness*. They are supposed to be slick. That's the whole idea. I bake about the same number of times per year that you do and aside from wiping them down with a dry paper towel after use, I have not touched them with anything wet or scratchy or anything remotely invasive. And I'd never dream of putting them in the oven with vegetables, onions or anything other than baked goods. Happy holiday baking! Will think of you as I start my third (or fourth or fifth) batch of sugar cookies, a family favorite around our house. We don't eat them all (thank goodness) but give cookie and homemade candy trays to friends and co-workers. If you are a family member and you eat my sugar cookies, you have to attend the cookie decorating party. It's a rule! And don't make any sugar cookie recipe that doesn't contain cream of tarter. They just aren't as light and tender and yummy as those made with that *secret* ingredient. I use my grandmother's recipe, which was handed down to my mother and then to me, but I'm sure it's much older than Grandma. It isn't Christmas without them.