World Cuisine Pastry Mat

My new favorite kitchen “thing”

I love kitchen “things” that make assorted cooking activities easier. This mat certainly does that. A perfect size, whether you’re messing with pie crust or bread dough or cookie dough or, well, whatever. The big bonus as far as I’m concerned is that when I lay it down on the work surface — it STAYS there. No more slipping and sliding around while I’m rolling out dough. In spite of the mat’s ability to get a grip on things, its working surface is slick enough to allow you to get by with less flour to keep dough from sticking. Cleanup could not be easier and storage is as simple as rolling up the mat and sticking it in a drawer.

Counter Improver

Rolling out tricky pastry like pie crust is not so bad on a standard counter top, but this mat improves the experience enough to be well worth the price. If you own this threaded type of silicon mat for baking, which I also highly recommend, you know exactly what to expect. This mat is just a huge version. Just for fun, I tried to stick it in the oven and found it was too big, though it might be used for that purpose in a commercial size oven. However, its purpose is to create a non-stick work surface that is easy to clean up, and it does that with style. The size is perfect for most projects, including pretty big pastry, and will probably be almost oversized for candy making. If you don’t need something this big or don’t have room for it, the standard silicone cooking mat from this brand or other (Exopat, Silpat, etc.) should be a better fit.

As others mentioned, the tacky nature of the mat keeps it from skidding, while the nonstick nature allows the use of less…

Terrible for Pie Crusts

I bought this mat specifically for butter-based pastry and pie crusts. I was looking for a non-stick product that would reduce the amount of flour I need to to keep the dough from sticking to the surface, as well as an easy mode of transfer. Butter-based pastry dough sticks worse to this mat than it does to a wooden surface. The wetter the dough, the more it will stick to the mat. Flour reduces the “stick factor,” but this defeats the purpose for me (adding extra flour to a dough makes it more tough and chewy). The mat is huge! Provides a great larege work area, but not practical for flipping a crust into a dish. It really is non-slip on ceramic and wood surfaces. I can apply a lot pressure while kneading and rolling out, and the mat won’t budge.

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