Baking Mats or Parchment Paper? Here’s How to Choose

You have your batter mixed, the oven is preheated and you are ready to bake. Then you open the kitchen drawer and you have parchment paper and your baking mat. You stand there for a few seconds thinking which one am I supposed to use this time?

You’re definitely not the only one having doubts about this.

Both prevent your bakes from sticking but they don’t always give you the same result. Cookies, cakes, bread, even chocolate, all behave differently depending on what’s underneath. So why complicate things any further?

Once you know where a baking mat is good and where parchment paper is a better choice, the choice is a lot easier. Pairing the correct lining with your cake tins and baking trays means that your bake will get off to a better start even before going in the oven.

What is Baking Paper?

You’re in the baking aisle and there are two packs lying next to each other. One says baking paper, the other parchment paper. What do you purchase?

The answer is easy. In most cases you won’t find a real difference between baking paper and parchment paper or a baking parchment roll because they are one and the same. Both are heat resistant, non stick baking paper coated with silicone or a roll of baking parchment for use in the oven. They are great for lining cake tins and baking trays, wrapping dough or even making a quick piping cone. You can also easily make disposable piping bags from using parchment triangles.

But do not mistake them with greaseproof paper because it does not allow grease to penetrate, but it is not a non-stick material and scorches when heated too much. Hence, if you have to prepare a dish that requires parchment paper but all you have on your shelf is baking paper, you can take it without any doubt.

Tip: Whenever you roll out your dough, you can roll it out between two parchment paper sheets to ensure that you get a smooth finish with no dough stuck to the rolling pin.

What Is a Baking Mat?

If you are a regular baker, then you must get bored of disposing of the baking paper every time.

A baking mat is a reusable baking sheet made of food-grade silicone with a woven fibreglass layer inside. It lies flat on your baking sheet, giving you a non-stick, heat resistant surface that you can use hundreds of times before you have to replace it.

A baking mat is thicker than baking paper and so it distributes the heat a little differently. That’s why many bakers use it for cookies, macarons, chocolate work, and sugar decorations.

Feature	Parchment Paper	Silicone Baking Mat
Best for	Cakes, bread, roasting, and sticky baking	Cookies, macarons, chocolate, and sugar work
Reusable?	Usually once or a few times	With proper care you can reuse it hundreds of times.
Adjustable to fit other sizes of trays?	Yes	No
How is it baked?	Provides crisp edges and direct heat	It helps to distribute heat evenly
Heat resistance	Up to around 220 – 230°C	Up to about 250 to 285°C
Cost	Cheap	Expensive to begin with, but reusable over and over again.
Cleaning	It should be thrown after its use	Wash, dry, and use again
Dishwasher safe?	No, it’s for single use	Hand washing is best, although some mats are dishwasher safe
Eco-friendly	Creates more waste because you keep replacing it	More environmentally friendly as one mat replaces several sheets

When it’s better to use parchment paper

You’ve greased your cake tin, poured in the batter and then you remember there is only a silicone baking mat on the counter. Can’t you just cut it off and press it in the tin? Sorry, no.

This is where parchment paper will save you bakes.

Unlike a mat, non stick baking paper can be cut to any size and can be shaped to fit round or square cake tins. Baking paper is also a better choice when you are bread baking since you can lift the whole bread from the pan and place it inside a hot Dutch oven or a baking stone without changing its shape.

If you are baking a vanilla, almond or citrus cake it makes the whole process of baking feel so much more organised if you have your flavourings and extracts measured out before you line your tin.

Are you going to bake at temperatures over 230°C? It is recommended that you use parchment paper but always check the temperature range printed on the packaging.

And then there is the cleanup. Sticky caramel, oozy cheese or burnt sugar? No scrubbing or soaking needed. Just take out the parchment paper and throw it away. A reusable baking paper alternative will need washing and drying before it goes back in the cupboard.

Where the Silicone Mat Wins?

You bake a batch of cookies and the bottoms are brown before the tops are cooked.  You turn the oven down, try a different tray, and it happens again. Sometimes it’s not even the recipe.

Many bakers use silicone baking mats for cookies because they distribute heat more evenly than parchment paper. It can help eliminate hot spots, especially on older baking trays.

A handful of edible sprinkles pressed into melted chocolate or icing is a quick way to finish off the batch for birthdays, parties or weekend treats when the cookies come out of the oven and are still slightly warm.

It’s a favourite for macarons as well, because the insulated surface allows the shells to develop their feet longer before the bottoms get too brown. If you make macarons regularly, a macaron mat with built-in cavities into it will help you pipe even, matching-sized shells every time.

Working with chocolate or sugar? When it’s all ready, it lifts the baking mat with no effort needed. Many decorators also roll fondant and marzipan on a large baking mat instead of flouring the counter.  Complete by giving an even coating using sugarpaste smoother prior to decorating your cake. For those who often work with fondant, a silicone pastry mat is useful for rolling it out.

Price Comparison

Ever bought a new roll of baking paper and thought I didn’t just buy one last month? The price does not seem high at first, but if you are baking often, then it does not take too long before you have to buy one more.

A silicone baking mat is a bit more expensive the first time, but if you care for it, you can use it hundreds of times. If you like baking cookies, macarons, or chocolates frequently, then this definitely becomes worth adding to your baking kit.

Keep both in your kitchen, instead of choosing one over the other. Use the mat for cookies, macarons and chocolate work, and reach for parchment paper when lining cake tins or baking bread.

Common Mistakes to Avoid

There are certain small mistakes that could complicate the baking process for you more than necessary. But here’s the best part: they are all completely avoidable once you’re aware of them.

• Don’t fold your silicone mat, Folding leaves permanent creases that can show up on your bakes. Roll it up loosely or store it lying flat.
• Don’t confuse greaseproof paper and parchment paper, they look similar but they don’t behave the same way in the oven.
• A straight baking sheet should be used because even if you place a silicone baking mat over a bent one, it will still be uneven in its heating process. Round cake pans and baking sheets keep their shape much longer.
• Do not cut your baking mat: They have woven fiberglass as their interior material, so do not cut them into pieces.

Use Both and Use Each Correctly

Take a look at the following. Why would you use the same cake tin for all the baking? The same way, you should not expect one lining to suit all the baking needs.

Some days will need the help of parchment paper for cakes and breads. On some other days, you’ll want to use baking mats for things such as cookies, macarons, and chocolate decoration. And having both linings will give you an option to choose from.

Don’t forget to have your chocolate supplies prepared while you are decorating. Make sure that you have all the supplies ready for your decorating process.

Keep your chocolate supplies handy when decorating and don’t forget those little extras that make decorating easier.

A few good cake decorating supplies, the right lining and a little practice can save a lot of trial and error. Sometimes, it is the smallest decisions that will make you happy when you open the oven door.