Whenever a recipe calls for a lined baking sheet, I always turn to my trusty Silpat. It turns any pan into a non-stick surface without having to be greased down. Made in France by Demarle, these fiberglass-silicone baking mats are used by professional pastry chefs everywhere to make anything from cakes, cookies, and breads, to candy, like super sticky, yummy, salted caramels =) Back in culinary school, we brought them out to help us pull sugar since they can withstand ultra high temperatures… up to 480 degrees F (280 degrees C)!
Silpat mats come in various shapes and sizes, but the half-size Silpat has proven to be the most useful for me in the kitchen, since it fits perfectly onto my half sheet pan. Besides lining bakeware though, Silpat mats also provide an excellent work surface for kneading dough and rolling out pie/tart crusts. I just love how it’s so easy to clean since nothing sticks to it =P Demarle claims the lifepsan of their Silpat mats to range anywhere from 2,000 to 3,000 uses with proper maintenance and care, and I can say, after hundreds of uses, my Silpat is still going on strong! Being such a handy multitasker around the kitchen, it’s definitely proven itself worthy to be on any home baker’s checklist 
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