This is a Maria-approved product.
I don’t know what took me so long to use grill mats. I’ve spent oodles on foil paper when I could’ve used reusable grill mats.
I originally bought a set for Greg a couple of years ago for his smoker/bbq pit. He didn’t use them right away, but once he did, he was hooked. He asked me to order him more.
Then one day, I saw a commercial for a baking liner. Little did I know they were virtually the same thing as the grill mat. The baking liners are generally white or gray while the grill mats are black. Both are made of PTFE (teflon) and BPA free. Both can withstand temperatures of up to 500 degrees F.
They charge significantly more for the baking liners. I suppose they do it because they can.
I use my grill mats interchangeably for baking, roasting, or broiling. As long as the liner doesn’t sit directly on open flame, it can handle anything.
• Since food won’t stick to them, you don’t need to oil the mat.
• Economical. Much cheaper than using aluminum foil–which you then have to throw away.
• Trim to fit. You can trim them to fit any size pan.
• Line the bottom of your oven. One of the smartest things I ever did was line the bottom of my toaster and regular ovens. Makes cleanup way quicker.
Two words of caution.
- Don’t use them over an open flame.
- Don’t use them in heat over 500 degrees. Once it gets over 500 degrees it can emit a toxic gas. Anything less is fine and remains inert.
I’ve bought a variety of different brands but I think all of them are exactly the same so look for size and price as a determining factor. I like the extra large sizes for the oven, but the regular size handles almost every pan and tray I own.
Have you tried grill mats? I’m only sorry it took me so long to try them. They’re super functional and cost effective.