17x25' Large Oven Liners for Bottom of Oven, Heavy Duty Non-Stick Reusable Fiberglass PTFE Coated Oven Mat for Electric Gas Toaster & Convection Ovens - Dishwasher Safe, Kitchen Essentials, 4 Black

Easy to cut down and cookie sheets slide easilyHaven’t had any issue with them

Looks great , perfect fit

Fit perfect

I use these for my granddaughter who plays with magnetic sand on them

I use this in my gas oven and the rack stays clean. Easy to wash and reuse. I did have to trim about an inch from the length as my oven was not quite 25" wide.

I like it because it has it's long enough to go up on the sides a little bit to catch spills

I’m a huge fan of these nonstick sheets—not just for lining ovens but for baking trays, craft tables, and any surface prone to sticky disasters. These liners may pop up under various unpronounceable brands, but you’ll recognize them by their thin, fabric-like texture and slight stiffness. I'm reviewing this type of mats in general, although this particular listing is a great place to get them - good size, good value. They're the newest additions to my collection of similar mats. More on that later.🔹 Why I Love These (and Why You Will Too):Size Matters – These sheets are massive. One sheet easily covers two half-sheet baking trays (12"x17"), which gives you flexibility to cut them down or use them whole. They’re much larger than the typical 13"x18" mats I’ve purchased before, offering twice the coverage for the same price.Quality: as I said, I already own a lot of similar mats. These are as good as any of them - same thickness, same nonstick performance - despite costing much less.Versatility – Beyond baking, I use these to line craft tables for epoxy, glue, solder, and paint projects. Nothing sticks—everything peels right off once dry. The heat resistance also makes them awesome for soldering and heat guns. (obviously I don't use the craft/DIY mats for baking, even if they look pristine - hope that goes without saying)Long-Lasting – I’ve had similar mats for eight years, and they still look brand new after countless macarons, cookies, cakes, pastries and breads (and the occasional Brussels sprouts and bacon - they work equally well on savory/protein-based messes). They protect baking trays beautifully and clean easily. I do take care when cleaning them - see below.🔹 Baking Performance:I’m an avid baker and have tried everything—Silpat, pure silicone mats, parchment paper, Teflon-coated nonstick pans, and these liners. Hands down, these are my favorite. Here's why they're better than everything else:Nonstick pans are the WORST. They consistently fail at their ONE job, even when brand new. And they're guaranteed to get scratched up and accumulate dark spots from burned stuck food, look awful and wind up in the landfill. But these sheets are the perfect fix for the pans you already have - they'll make them nonstick AND hide the ugly messes!Silpat and silicone mats are too thick and insulate the pan, messing with baking times and textures. They also inhibit browning.Parchment paper is too light. It shifts around and crumples, to say nothing of the ongoing cost and environmental burden.These liners hit the sweet spot—thin enough for good heat transfer, heavy enough to stay put. They’re actually the secret behind my perfect French macarons. Silpats never gave me that iconic “foot,” but switching to these did the trick.As if that's not awesome enough, they also don't retain odors like silicone.These photos are only a few of the many, many batches of baked goods that came off these mats in perfect condition. Note that different colors of baking equipment transfer heat differently. Specifically, black absorbs the most heat, so your baked goods will brown the fastest in the bottom, compared to bare metal or lighter-color mats. Ideally I'd've picked the gray or copper color, but the black was cheapest by the square inch, and I couldn't resist a deal.🔹Downsides* The textured surface means you can't use them for things that need to be smooth, like rolling fondant. They also imprint that texture on things like macarons, though I actually LIKE that. It's a pretty texture!* They crease easily if you're not careful. And you definitely can't fold them like you can with silicone mats. I like to wrap pie and pastry doughs in the mat for resting in the fridge, and I can only do that with silicone mats.* They slide around on smooth countertops, which makes it hard to do vigorous tasks like kneading dough. Silicone mats have better grip.🔹 Durability & Care:I hand wash them gently to avoid creases, but they can also go on the bottom rack of the dishwasher (just prop them against a cooling rack or extend the rack tines with a straw to keep them from flopping without blocking water flow). To dry, I pin them to the fridge with a magnet. No counter space needed.To store, I leave them in the baking trays they’re cut for—super convenient.🔹 Pro Tips (and a Few Cautions):* They're not just for rectangular baking sheets! I also cut them to fit round cake pans. Zero-waste tip: Even the scraps aren't wasted - long strips can be used to line the sides of pans (only for cakes that don't rise much - a nonstick pan can actually keep light-textured cakes like chiffon from "climbing" and rising to their max volume). And small scraps are great for lining small individual foods, such as steamed buns. Ever had a steamed bun from an Asian bakery whose bottom is an annoying sheet of paper that doesn't peel off cleanly, leaving gross fibers behind? Your own buns don't have to be like that! I save them in an envelope and tuck them behind my baking sheets. They take up almost zero space. I only throw away scraps smaller than, say, a ping pong ball.* Gas Ovens – Don’t place them directly on the oven floor (the instructions say so themselves!)* Self-Cleaning Ovens – Remove them before starting the self-clean cycle. I know it seems obvious, but it’s easy to forget—these liners can’t survive those high temps.Final Thoughts:For $10, getting four large sheets that can cover eight half-sheet pans is an absolute steal. These mats have stood the test of time (and countless batches of cookies), and I don’t see them failing anytime soon. Whether you’re a baker or crafter, they’re one of the best investments you can make for your kitchen or workspace. And you can feel good about reducing your waste footprint too!

This is the best for reducing the need to clean my oven. If anything spills on it just pull it out and wipe/dust off then gently wash and dry.No smells, easily trimmed.