De Buyer Non-Stick Reusable Baking Sheet


8,60€

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🎁 ¡Realiza tu pedido antes del lunes 22 a las 15h para recibirlo a tiempo para Navidad!

🎁 ¡Realiza tu pedido antes del lunes 22 a las 15h para recibirlo a tiempo para Navidad!

Conditions for mainland Spain:
- Delivery in 1 or 2 working days for products in stock
- FREE shipping from 35€
- 4,5€ shipping for orders under 35€
- Free returns with no time limit

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With the De Buyer reusable baking sheet you won't waste any more baking paper! Because this PFOA-free non-stick sheet is reusable more than 200 times. Made of fiberglass, it is flexible and thin, adapting to your molds without losing heat during baking.

This mat, with non-stick properties on both sides, withstands temperatures from -170º C to 260º C, so you can use it for your cold preparations, for baking, and even for cooking delicate foods, like fish, on your pans and iron griddles.

For greater durability and optimal use, remember to always wash it by hand with a non-abrasive sponge and dry it well before storing. When its non-stick properties start to fade, you should discard it.

The De Buyer reusable baking sheet is available in two formats:

  • Round, with a diameter of 26 cm.
  • Rectangular, 40 cm x 30 cm.

Why we like the De Buyer reusable baking sheet

  1. It is reusable more than 200 times.
  2. It is non-stick, on both sides!
  3. It is very thin, so its use does not interfere with baking heat.
  4. Being flexible, it easily adapts to any of your molds.
  5. Its quality-price ratio is exceptional.

The history of De Buyer

Founded in 1830 in Le Val d'Ajol (France), De Buyer is a family business dedicated to manufacturing kitchenware for professionals and fine dining restaurants worldwide. With over 180 years of experience in metalworking, it currently has more than 2000 products in its catalog and exports to 95 countries. With great influence in French cuisine (De Buyer is very well known in French gastronomic circles), De Buyer collaborates with prestigious culinary schools such as l’École Nationale de la Pâtisserie, l’École de Cuisine Alain Ducasse, and l’École Ferrandi.

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