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This Kitchen Company’s Liquidation Devastated Us — but We’re Still Stocking Up on Its Most Iconic Tool

And my tips for making your mats last.

By

Published on September 25, 2026

An overhead view of cookies baked on the Silpat Half-Size Nonstick Baking Mat — Credit:
Food & Wine

What a gut punch it is to be reminded that nothing is permanent. Maison Demarle, the maker of some of the pastry world’s most ubiquitous nonstick baking mats, underwent court-ordered liquidation in January 2026. Production has halted, and while the company’s Flexipan bakeware and Silpat baking mats are still available to purchase, they won’t be in stock much longer.

One of the brand’s most popular items, the Silpat Half Sheet Baking Mat, has helped bakers like myself make perfect cookies, croissants, and more, while saving tons of money on parchment paper — and it’s almost sold out at Amazon. Whether you’re one of the lucky few to grab your first Silpat from the remaining stock, or you’re looking for ways to make your silicone baking mat at home last longer, here are my top tips for keeping it performing like new for years.

Silpat Premium Nonstick Silicone Baking Mat

Credit: Amazon

$30 at Amazon

The Silpat baking mat is like a never-ending parchment paper alternative. The brand claims the mat replaces up to 840 rolls of parchment paper, and — based on my five years of use and the seasoned ones I’ve spotted in pastry kitchens — I’m inclined to think that’s an understatement. The Silpat was the world’s first commercialized silicone baking mat, and it was revolutionary for its fiberglass mesh network. The microscopically thin strands keep the silicone mat held together for a long time, while the silicone itself promotes even baking and never sticks to food.

I’ve baked dozens upon dozens of cookies on my Silpat baking mat over the years. I keep it looking like the day I bought it in a few ways. First, I never slice into the mat. As soon as you break the silicone barrier with a knife or shears, it’s beyond repair, as the mesh can migrate into your food. In order to prevent any mishaps, I even use a separate, fully silicone mat dedicated to rolling and cutting pastry.

Second, I always store the mat rolled in a tight cylinder and gently tucked next to my baking gear, or I lay it flat on top of my cookie sheets. Similarly, I never bake the mat in anything other than its intended pan: a flat baking tray with enough room for the entire mat to lay flat. Keeping the mat in a bent or twisted position for a long time can break the silicone. Now that the company has liquidated, I’ll also be grabbing some Sil-Band storage bands to make rolling even easier.

Last, I always wash the mat immediately after using it, and I never put it up greasy. Grease can attach, stain, and impart odors to the silicone, and it only gets more difficult to wash off with time. I’ve also found that hand-washing works much better than using a dishwasher, as you can feel when the grease lifts as you scrub it with a sponge, warm water, and dish soap. Sometimes, the odors are really difficult to erase, which is why I also never use the same mat for savory and sweet baking.

There really isn’t anything more complex to understand about this ingenious invention. Use it whenever you’d normally use parchment paper, whether that’s for pavlova, cookies, pastries, or even cake. If it’s still in stock, hurry to grab a new Silpat baking mat ASAP, and scroll on for more Silpat baking gear going out of stock at Amazon.