All Bake-O-Glide® Products

Baking paper gets used once, creases in the tin, slides across the tray and runs out on a Sunday afternoon. Everything here replaces it. Cut a sheet to fit, use it, wipe it, use it again for years.

PTFE liners

The original product, and still the one that does the most jobs. Rated to 260°C, so it handles a fan oven on full, a grill setting or a hot roasting tin without shrinking back or going brittle. It's thin and flexible like paper rather than a stiff mat, so it lies flat in a tin and folds into corners instead of springing out of them.

Cut it with kitchen scissors to whatever shape you need. Baking tray liners and cake tin liners, an oven liner to catch drips off the shelf above, or a piece for the grill pan. Coating thickness is what separates a liner that lasts years from one that flakes after a dozen bakes, and we've specified ours the same way since 1992.

Silicone baking mats

A different tool for a different job. The silicone mats run from –40°C to 250°C, which covers the freezer through to a normal baking temperature, and the slight grip suits pastry, bread dough and anything you're rolling out directly on the surface. They're for baking rather than high-fat or high-heat cooking, and they need hand washing rather than a dishwasher cycle.

Induction hob protectors

Sugar boiling over onto induction glass is a scraper job. An induction hob protector takes the spill instead, and all three versions are rated to 250°C so you can cook straight through one.

The Original is a plain silicone mesh with no border and sits flattest under a pan. The Edged version adds a solid black border around the mesh, which holds its shape better on a hob you're wiping down often. The Solid is the newest: the same black mesh sealed with a clear silicone coating, so liquid sits on top rather than passing through the weave. It leaves a temporary pan mark after cooking that comes off with a damp cloth. The Solid is only available here.

Air fryer liners

Basket cleaning is the part of air frying nobody mentions. A cut-to-fit liner catches the marinade and the crumbs, and the perforations let the air keep circulating so food still crisps underneath. Put the liner in once the food is already sitting on it. Never during preheating, when the fan can lift a bare sheet into the element.