Silicone Mats, etc.
I saw the tail end of something on tv about using silicone mats to line pans when roasting, baking etc., to make for easy cleanup. I guess... Is that what all those silicone things in the store are - liners?
Do they work well?
Are they intended to take the place of foil or something?
My oven burns everything, so I usually cook mostly with stoneware because the heat seems to distribute better. Recently started doing some roasting, tho, so was thinking about the usefulness of these mats.
Ah silicone - my friend. As was noted here, they are great for things that tend to stick. I have one for rolling out dough as well as the silicone rolling pin itself and love them. Then I saw something about using them when you pound meat so I tried it for chicken breasts - it worked great.
jzerosck - thanks for the tip about freezing before vacumn packing!
Has anyone tried them for lining a pan when making candy like brittles?