Swapped my parchment paper for silicone mats after 3 burnt-edged batches

I used to buy the big rolls of parchment from the restaurant supply store, figured it was cheaper and worked fine. Then last month I did a batch of croissants and the edges came out almost black while the centers were still doughy. Happened 3 times in a row. Switched to silicone mats that cost me $28 for a set of 3, and the heat spreads way more even on the tray. No more scorched bottoms either. Anyone else fight with hot spots on their sheet pans? Or am I just using the wrong brand of parchment?

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1 Comment

jordanc3217d ago

I get why the mats fixed it for you, but I see it differently. Those burnt edges sound more like your oven runs hot on the outside or the tray itself is warped, not a parchment paper problem. I've used the cheap restaurant rolls for years and only get scorching when my rack is too close to the element. Silicone mats also trap heat under the dough, so croissants can end up pale on top if you're not careful. Just saying, might be worth checking your oven calibration before you drop $28 on more gear.