4 Best Silicone Baking Mats of 2024

We baked dozens of cookies to find the best of the best.

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Silicone baking mats are a game-changer for home bakers. These nonstick, food-safe mats release food effortlessly after baking, roasting or freezing, without needing grease. They're also more sustainable and cost-effective than parchment or foil over time. Many feature a fiberglass core for even heat distribution and a balance of flexibility and structure.

At the Good Housekeeping Institute Kitchen Appliances and Innovation Lab, we test a range of products, including baking tools. To find the best silicone mats, we evaluated seven for performance and ease of use, focusing on even baking, easy food release, and simple cleaning, drying and storage. We also considered mat size, fit and thickness. After baking nearly 90 cookies, these are our top picks.

Silpat's Premium Non-Stick Silicone Baking Mat proves that this trusted brand lives up to its reputation. The mat has a textured, fiberglass mesh core and feels both sturdy and lightweight. It's oven safe to 500˚F and dishwasher safe. And it has angled corners that make it a cinch to pull out of the pan.

It excelled in our testing, yielding cookies with crisp, beautifully light golden brown edges and soft, pleasantly chewy centers. The cookies were evenly baked all around (tops, edges and bottoms) and released easily from the mat without leaving any crumbs behind.

Compared to other mats we tested, it doesn't roll up as easily. And though it's designed to last, it is the priciest option out of the bunch.

The Amazon Basics Silicone Baking Mat is an absolute steal for the price. This no-frills mat is oven-safe to 480˚F offers angled corners for effortless release from the pan and rolls easily for compact storage. Cookies tested on this mat baked up a little more crisp than our other winners, with slightly more variance in the edges' golden brownness, but they were still well within the realm of a "good cookie."

We were impressed with how sticky the mat was: It didn't budge on the counter at all, making it a dependable work surface for rolling doughs as well.

This is a great option for silicone baking mat newbies: It's super affordable, gets the job done (well!) and comes in a set of two so you can bake two batches at once. One downside is that, according to the manufacturer, it's not dishwasher safe.

Kitzini's colorful mats earned near-perfect marks in our performance testing — on par with Silpat's scores. The mat fits snugly in the pan and, despite the rounded edges, is easy to remove from the pan. Cookies tested on the Kitzini mat baked evenly, with light browning around the edges and deliciously chewy centers (i.e., cookies we'd be delighted to eat!).

The lightweight mat is both flexible and sturdy, rolls well and feels clean after washing. But note that it was not the thickest mat, so some might find it feels flimsy. It's oven safe to 480˚F.

At just a few bucks over the price point of our best value pick, Kitzini's Silicone Baking Mat is a simple, affordable option that delivers great results. We love the fun colors, and it also comes in a set of two.

This basic-but-sleek silicone baking mat from OXO has a matte finish (versus a glossy, sticky one) and is easy to roll and store, despite being slightly thicker than the others. It produced good results in our performance testing, baking up cookies with crisp, light brown edges and chewy centers that were easy to remove from the mat.

Its smooth texture, coupled with its thickness, made it a breeze to clean, leaving behind absolutely no cookie stains on the mat. The rounded edges leave less space in the corners of the pan to pull the mat out. It is dishwasher safe and oven-safe to 450˚F, which is lower than our other picks.

For frequent bakers, we also recommend the OXO Good Grips Silicone Pastry Mat, which is a larger, thinner mat that grips securely to your counter and provides an excellent, contained work surface for rolling out doughs (we tested puff pastry on it, and it worked like a dream). The handy measurements, conversions and baking substitutions printed directly on the mat eliminate the need for a ruler — or panic-typing into Google with flour-covered hands.

For this test, our food experts focused on silicone baking mats that fit half-sheet pans, but silicone mats come in different shapes and sizes (e.g. ones that fit round pans, quarter-sheet pans and even bread slings).

We tested seven mats by baking 1/2-inch-thick slices of refrigerated sugar cookie dough on a half-sheet pan lined with a silicone baking mat.

We baked eight cookies per sheet pan (spaced about 2 inches apart) on the same rack in the same oven and on the same sheet pan, rotating the pan halfway through.

We let the cookies cool for two minutes before transferring them to a wire rack using a mini silicone spatula, noting how easily the cookies released and how much residue was left on the mat after removal.

We then assessed how well the cookies had baked on the silicone mat, checking the evenness of the tops, edges and bottoms of the cookies.

We hand-washed the mats to evaluate the ease and effectiveness of cleaning, and we ran the mats through the dishwasher, as applicable, to gauge durability.

We also baked cookies on parchment as well as directly on the pan to compare them to those baked on silicone baking mats. The cookies baked directly on the pan were not ideal, with bottoms that stuck, but the cookies baked on parchment were comparable to the ones baked on silicone baking mats.

Along with performance, we considered the ease of use of the silicone baking mats, such as how simple it is to roll and store compactly, how well it fits in a half-sheet pan and how easy it is to pull out of the pan.

✔️ Size: Silicone baking mats come in all shapes and sizes, so consider what you'll be using them for most often. Make sure the mat fits the pan well: In our testing, we came across mats that were smaller and bigger than the intended pan, which negatively affected how the cookies baked. It's very important that the mat lies flat and fits snugly in the pan.

✔️ Thickness and material: Look for baking mats made with food-grade silicone that are neither too thin nor too thick (too thin, and they'll be flimsy and annoying to wash; too thick, and your food will need longer in the oven to properly bake or roast). Note: Silicone baking mats with a fiberglass core should not be cut to fit a different-sized pan.

✔️ Cleaning and storage: Check whether the silicone baking mat is dishwasher-safe (most, but not all, are), and whether it rolls easily for compact storage (you can also store mats flat, if you prefer). We found that mats that are folded may hold onto creases in the material that cause irregularities (think wonky peaks and valleys) during the baking process, so avoid folding them for storage.

✔️ Temperature limits: The max oven temps of the silicone baking mats we tested varied from 446˚F to 550˚F. Be sure to check the temperature limit of the baking mat before giving it a whirl in the oven (and note whether it's freezer-safe too).

While some people may prefer the one-and-done convenience of parchment or foil, a great silicone baking mat is a smart investment to have in your kitchen for a variety of reasons. Silicone baking mats reduce waste, don't require any oil or grease and bake foods evenly. They're versatile, durable and easy to clean and store.

You don't need to break the bank to buy a good one — and it's guaranteed to last longer than a roll of parchment or foil (in some cases, according to manufacturers like Silpat and Kitzini, up to a few thousand uses in the oven!).

After use, wash silicone baking mats with a sponge and dish soap, then rinse and hang dry or wipe dry on both sides with a clean dish towel. Most silicone baking mats are also dishwasher safe, but hand-washing may keep the mats in better shape and help them last longer.

Joy Cho is an assistant food editor in Good Housekeeping's Test Kitchen. She worked alongside the Good Housekeeping Institute Kitchen Appliances Lab to develop the methodology for testing silicone baking mats and led the testing for this story. She is professionally trained in pastry and baking arts and has made too many cookies in her lifetime to count.

Joy (she/her) is an assistant food editor in the Good Housekeeping Test Kitchen, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).

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