Baking Mats and Pastry Tools

What goes between the dough and the pan

A silicone mat is reusable, lies flat on a baking sheet and stops cookies sticking without added fat; parchment sheets are disposable and handy for sticky, messy jobs. Check the mat's size against your sheet pan, since a mat that is too big curls up at the edges and trimming one weakens it. Look for the stated maximum temperature and the washing advice. Never cut on a mat, and do not use it under a broiler. Wax paper is not a substitute for baking parchment, because it is not made for the oven.

Cutters and rolling pins: material and size

Cookie cutters come in plastic, aluminum and stainless steel. Metal cuts a cleaner edge through thick or chilled dough, while plastic is gentler on small hands. The measurement in a title is the size of the cut shape, so a 3 inch cutter makes a cookie about that wide. Letter and shape sets are sold as multiples, so check the count. Rolling pins in wood, silicone or marble differ in weight and stickiness; a straight pin gives even sheets and a tapered pin suits pie dough.

Questions about Baking Mats and Pastry Tools

Can I use a silicone baking mat in any oven?

Many are rated for around 450 degrees Fahrenheit or more, but the limit varies, so read the stated maximum. They are for ovens, not open flame or broilers, and a mat should lie flat on a sheet pan, never directly on a rack.

What size baking mat fits a standard sheet pan?

A half-sheet pan is 18 by 13 inches, so a mat should be slightly smaller, about 16 by 11 inches, to lie flat without curling up the sides. Measure the inside of your own pan, because pan sizes vary between makers.

Should cookie cutters be metal or plastic?

Metal gives sharper edges and holds up to thick or chilled dough, but it can rust if left wet. Plastic is kinder to small hands and cheap to replace, though its edges blunt and it may flex. Dry metal cutters by hand.