i don't even know what silpats are :(

@nosoccermom the silicone liners for baking sheets so your cookies don't stick to the pan :)

if you want to keep them rolled, you can roll them up in paper towel tubes (or toilet tissue tubes)

I store them in my baking trays flat. One in each tray so they are always there when I need them.

OK, that explains it. I don't bake cookies :(

I do what kalapointer does, except for the one I use on my induction cooktop, and I don't know where to store that one!

I keep mine rolled and stored in my baking area. Don't want to hi-jack, but are these okay to cut? Mine certainly are not the same shape as my cookie sheets and it drives me crazy!

Mine are also rolled and stored in Paper towel tubes.

I don't have the silpat brand ones... what I have is solid colored. That being said, yes, I've cut mine to size. I wanted one for a toaster oven pan and just cut it. Works fine. I'm not sure if silpat would be any different or not.

Mine are rolled up and stored in the drawer with other baking items such as my rolling pin, cookie cutters and pastry blender. Silpats are one of mankind's most awesome inventions!

Mine is stored flat with a wooden cutting board, flexible cutting mats and a couple of Dexas Chop and Scoop cutting boards.
HOW DO YOU USE A SILPAT ON AN INDUCTION COOKTOP? WHAT DO YOU COOK ON IT?

Mine are rolled up in a drawer but like the paper towel tube idea. Sometimes, I keep the large silpat(fake one) on my kitchen cart

I tried them in the baking trays but use them for many things, so want them to be more convenient

When, I have a party, they cover the cooktop as I discovered some people think my induction cooktop is a big cutting board -LOL

I haven't tried cooking through the silpat but heard of others doing this

Don't cut the true Silpat brand of liners! They have a woven fiberglass in the silicone. Loose fibers would not be good in your food. Some of the other brands of silicone mats can be cut to fit pans, however. It drives me nuts that none of the Silpat's sizes are correct for my trays.

monicakm, I just lay the silicon mat over the hob when I'm cooking something messy - for example, although it doesn't happen anymore (practice does make perfect!), I have been known to have oatmeal boil over, so the mat catches the spillover, and then I can just rinse the mat. I use it when I'm cooking bacon or anything else than might splatter. Some people use parchment, newspaper or paper towels, but they can scorch if the pan gets hot enough.

I keep mine rolled up at bottom of stand mixer cab lift

I'm still a parchment paper user so nothing to add, but just want to say that this is one reason I love GW - always something new to learn.

Todays new words- Silpat & Pewabic tiles.

Never heard of silpats either, but then I've never had a cookie sticking problem, most likely due to the fact most of my cookie recipes are pretty butter heavy ;)

I've never heard of silpats either. I just use non-stick cookie sheets and jelly roll pans. Nothing sticks.

I don't actually use them for their non-stick properties so much as that I like how the bottom of the cookies cook and how it controls their spread size while baking.

How do the bottom of the cookies cook with them?

Depending upon the recipe and the finish I want, they are a uniform light brown with the same texture from center to edge. Some cookies are large (1/4-1/3 C. of dough each), so it takes longer to cook them. If I want soft-centered bottoms with crispy edges, I use parchment paper.

I only use mine for rolling so things don't stick. But they still stick. It's Ok and easy to move to the sink to wash. Store it rolled in original box.

Creeps me out to use silicone in the oven. I hear it is great. Need to get over that.

Which size silpats do you use in the oven? I seem to have the big one.

My silpats were purchased in the size to fit my cookie sheets.

I haven't had the nerve to try Silpats on my induction yet. I used parchment fine for bacon, etc, then used it while making tortillas. The flat cast iron was heated hotter for longer, I guess, and the paper scorched badly. When I moved it, there was a cloudy area below it that didn't clean off. Freaked me out pretty severely, but I got some Cerambryte and took it back up 2 weeks later and the cloudy area came right off. I don't know what it was, it really didn't seem surficial, but it must have been. I've been nervous about trying that again, but maybe I'll do it with a Silpat next time, thanks!

I used the Silpats with half-sheet pans for cookies. For bacon, I use parchment. I get the pre cut parchment from King Arthur Flour.

Interesting thread! My silpats are one of those things that I've never been able to find the "perfect" method of storage. Mine are rolled up and in a cabinet with my mixing bowls, etc.

I don't use mine to line baking sheets, I use parchment. But I love them for rolling out doughs on the counter...especially sugar cookie dough!

I'm going to ask a stupid question. Why is bacon cooked on parchment? How does it get crisp and brown on coated paper?

I use oil or non-stick. LOL

Sounds like you have some good comments, though. At first, I thought silpats was a typo :)

I have the same questions, rococogurl.

I think they are putting parchment under the pan on their induction stoves to keep them clean.