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Greasy Silicone Mats

I'm going nuts with this. I love my silicone baking mats, except that they are SO hard to get clean. After they are washed and dried, they have a film of grease on them. I am not talking about the natural, slick-sticky feel of the silicone; I mean a film of grease that is visible to the naked eye and feels greasy.

I use Dawn, which is the best dish degreaser I know of. Adding baking soda seems to help cut the grease and get the mats clean, but not always. Running them through the dishwasher doesn't help. Any ideas?

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  1. I was going to suggest the dishwasher, that has worked for me - but I certainly know what you mean. When ever I hand wash I always think - how on earth are they still greasy.

    I'll be curious if anyone else has found any tricks.

    1. Good Lord; me too- I wash those things 2-3 times & they still feel greasy- I don't like that!

      1. I finally got annoyed enough that I just use parchment 95% of the time, unless I have to go over 425, it's just not worth the gawl darn frustration later.

        2 Replies
        1. re: autumm

          yes, parchment. I buy it in bulk from King Arthur Flour on line. Threw away the silpat after liking it a lot first. Not worth the trouble.

          1. re: autumm

            Same thing here. I switched to parchment. Much better than obsessing over cleaning the silicone mats.

          2. Notes I took on this problem say to wash with hot water and good dish detergent, using a nylon scrubby to scrub in tight circles. Rinse, then feel for sticky areas. Pour 1/4" layer of baking soda on the sticky places, then rub it in with a wet scrubby and let the paste dry completely. Then wash and rinse again.

            That said, I now use parchment instead.

            1 Reply
            1. re: greygarious

              Thanks! Using additional baking soda seems to be the way to go.

            2. The 'grease' just improves the nonstick properties. I only rinse them in very hot water for general use, and give them a quick scrub with detergent if they feel sticky after a long period of non-use.

              1. I once mentioned this problem to my sister who is a pastry chef. She said that once those silicone mats loose the greasiness, they are no longer good. so enjoy the greasy mats.

                1 Reply
                1. re: Monica

                  The problem with that view is that the mats were not greasy when I first got them. This is visible grease that appeared after cooking. Like, when I made biscuits, there was a round greasy spot where each biscuit had been.

                2. I switched to permanent parchment and haven't looked back. It cleans easily. Bonus - it can be cut to fit.


                  1. Hi, reptilegrrl:

                    IMO, silicone is just a vile material to use in the kitchen.

                    As you have discovered, it get slimy easily, and it is difficult to unslime. It also absorbs odors which it then hangs onto tenaciously. The only effective way (of the 10 or so I've tried) to de-odorize it is to seal it in a container with unscented cat litter for at least 3 days.

                    Parchment all the way for me.


                    2 Replies
                    1. re: kaleokahu

                      I have not had the experience of it hanging onto odors, at all.

                      1. re: reptilegrrl

                        Hi, reptilegrrl:

                        It's more noticeable with molds, especially ice cue trays.


                    2. For all the folks suggesting that I switch to parchment, I appreciate your experience, but I won't be switching. Parchment is coated with things like teflon, quilon, or silicone, and it ends up in a landfill after use.

                      My goals in terms of my kitchenware are to a)make things as healthy and easy as possible for myself (I am disabled and so making things physically easy is very important) and b) minimize the amount of waste that I send to landfills. I know not everyone shares this goal (though I wish everyone did!) and that's okay.

                      Thanks for all your suggestions!

                      7 Replies
                      1. re: reptilegrrl

                        Excellent goals. I share them, which is why I switched to the permanent parchment I linked above. It is re-usable, washable, and can be cut to fit.

                        Plus, it cleans and stores easily. I use a cut sheet (round) on my pizza stone. It gets exposed to +500ºF temps and lots of grease from cheese falling onto it during transfer. I seriously love this stuff and will be buying several more sheets as soon as my supply of regular parchment runs out.

                        1. re: DuffyH

                          According to some of the reviewers, th ose permanent parchment is coated with teflon material...i know i have heard about the toxic it releases only when it reaches much higher temperature, etc..but still....

                          1. re: Monica

                            Yes, but still. I understand that many people take a more cautious approach and that's fine. Me, I love the stuff.

                          2. re: DuffyH

                            How is it different from a silicone mat? It says it is nylon coated with silicone, and mats are fiberglass coated with silicone.

                            1. re: reptilegrrl

                              It is very, very thin, which makes it great for use with a baking stone and it can be cut to fit, which makes it really nice for things like round pans, where other mats won't fit.

                              It also washes up beautifully. It really behaves much like parchment paper, not so much like a silicone mat.

                          3. re: reptilegrrl

                            I use parchment paper that is not coated with anything...or at least that's what the box says.

                            1. re: Monica

                              Monica, can you say what brand you use? I have been looking for uncoated parchment with no luck.

                            1. re: Nancy1575

                              Baking soda and Vinegar... two legs of the Holy Trinity of kitchen cleaning.

                              1. re: Nancy1575

                                You do realize baking soda and vinegar will just get you water right? Use one or the other or you are literally just using water.

                                1. re: VeganKatie

                                  <You do realize baking soda and vinegar will just get you water right? Use one or the other or you are literally just using water.>

                                  That's incorrect. White vinegar is an acetic acid (C2H4O2) solution. Baking soda is sodium bicarbonate (NaHCO3).

                                  Water contains neither carbon (C) nor sodium (Na).

                                  1. re: DuffyH

                                    Katie is almost right. When vinegar and baking soda are mixed, the carbon is released in the form of carbon dioxide. What is left is water and a very small amount of sodium acetate. It is almost all water, and it's not an effective cleaner.

                                    Baking soda is a base and can be an effective cleaner. Vinegar is an acid and can also be an effective cleaner. Together, they are not an effective cleaner, though it's good to have one around to neutralize the other.

                                    1. re: reptilegrrl

                                      I don't know what to say. It was recommended in the link I provided by a silicone mat manufacturer. I tried it, it works. I'll leave the debate about how it "doesn't" work to others.

                                      1. re: reptilegrrl

                                        Thanks, reptilegrrl,

                                        I've never mixed the two together, because I use them for different things. One is for gentle scouring, the other for dissolving salts and removing stains.