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My $70 silicone mat warped at 450F, so is parchment or a cheap pan the better bet for biscuits?
Bought a name brand silicone baking mat for $70 at a shop in Portland six months back, and it curled up like a potato chip the first time I did biscuits at 450F. Am I dumb for expecting it to handle high heat, or should everyone just go back to parchment and a $12 sheet pan?
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