they can go in the dishwasher
Betty Emmons
----- Original Message -----
From: "Alex Hall via Cookinginthedark" <[email protected]>
To: "Sandy" <[email protected]>
Cc: <[email protected]>
Sent: Monday, September 01, 2014 10:10 AM
Subject: Re: [CnD] mats
Usually just a wrince is good enough. We never use them for raw meat or
anything, so there's no bacterial danger, and no one is allergic to
ingredients that might be on them. If you need to, and you will every so
often, just put a little soap on them and wash that off, but usually a
good wrince seems to be fine. Let them dry, and there you go.
On Sep 1, 2014, at 11:08 AM, Sandy <[email protected]> wrote:
How do you clean them?
Courage is fear that has said its prayers!
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of Alex Hall via Cookinginthedark
Sent: Monday, September 01, 2014 9:49 AM
To: <[email protected]>; Allison Fallin
Subject: Re: [CnD] mats
If we're talking about Sil Pats for covering cookie sheets, I love them.
You
never need to worry about greasing the sheet, or if the recipe specifies
an
ungreased one, and cleaning the matts is way easier than cleaning the
metal
sheets. Plus, you can use them as was-cleanup items for other things; I
knead bread on one, for instance.
On Sep 1, 2014, at 10:45 AM, Allison Fallin via Cookinginthedark
<[email protected]> wrote:
I have mats that I use on cookie sheets when I'm baking and I like them.
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]]
On Behalf Of Robin Plitt via Cookinginthedark
Sent: Monday, September 01, 2014 8:43 AM
To: [email protected]
Subject: [CnD] mats
Does anyone have experience with grill mats or baking mats?
What are your thoughts?
BTW, what do you cook with baking mats?
Thanks,
Robin
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--
Have a great day,
Alex Hall
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Have a great day,
Alex Hall
[email protected]
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