(2 Pack) Glass Curve- Screen Protector Made for Samsung Galaxy S9-YO259

I returned my initial order and submitted a rather scathing review. The vendor was displeased, and suggested I reconsider.I have given it some thought, and I admit that I imposed the collective error of three vendors onto a single vendor. (I've had a string of bad luck getting mats without surface flaws.) At best, three vendors had some quality control problems. However, I should have assumed that their intent was to please the customer and simply asked them to do so.The two mats I recently received from Vervetie are flawless as far as I can determine, and the only ones I have ever examined recently, from any vendor, without any surface defects at all. I would not hesitate to order again, and, considering the price, they seem a very good choice for baking mats.Considerable trivia follows.As a matter of comparison, I have two Silpat mats, the newest at least 20 years old, and the oldest perhaps over 30. They aren't pretty anymore, but are fully functional for roasting vegetables, baking cookies and crackers, and holding chocolate dipped items. Nothing sticks to them, it seems, but they are rather discolored, I assume from scorched oil residue.I ordered some new ones for chocolate dipped items. Since the dipped items are not reheated, I wanted mats without surface flaws. My new Vervetie mats have no surface flaws.As a point of interest, I note that the new generation of mats seem to be more uniform in thickness than the old Silpat mats. My Silpats have a raised edge on some sides, with the edge portion ranging from 1.35 mm to 0.90 mm. Inside the raised edge, thickness ranges from 0.71 mm to 0.77 mm. The Vervetie mats are comparable in thickness to the interior of the Silpat mats, but more uniform in thickness. The range within the two samples I measured was nominally 0.03 mm, half that of the range of my old Silpats.For those who might think these data irrelevant, consider rolling out cracker dough on the mat, which makes baking much more efficient. Careful examination of recently received mats in relation to my old Silpats revealed sufficient thickness variation to account for different browning rates for crackers rolled out on the Silpat mats using thickness guides placed along the edges of the mats, because the edge variation influenced the space under the rolling pen. I'm now considering using the more uniform Vervetie mats for crackers. Sometimes a fraction of a millimeter makes a difference.

I bought the Silicone Baking Mat Non Stick Mat for oven, bread, pastry etc. I love to bake but I have to say that I absolutely hate washing the dishes and pans especially when you have stuck on food after baking. My cookie sheets are getting pretty old so the cookies or anything I bake get stuck on the pan pretty easy even when it is greased. I have seen these in stores and have heard about them so I thought that I would finally give it a try. They are rolled up when you get them in a small box but they laid right down flat after I took them out. They are actually a little longer than my cookie sheet but it still works fine it just hangs over the edge a little. I used these the first time to make chocolate chip cookies. They came out great and it was a quick clean up with just quickly wiping off the over mat with soap and water. I have made a few batches of cookies after a week and it still works great. Tonight I will try using it to bake some bread and see what happens! I would purchase this again as I am very happy with it so far.I did receive this product free or at a discounted rate for my honest and unbiased review. I am in no way affiliated with this company. I will give my own opinion about any products that I purchase so that others will know how well the product works before they purchase it.

My initial response on receiving and inspection is that I am both surprised, and MORE then happy with the quality of these baking mats. I would also add that I am extremely pleased at the value for the price on a pair of silicone baking mats of this quality. I own several pieces of silicone bakeware I've used for several years and can say when used with care and respect (NO cutting on) at Reasonable temps not much above 400F, the pieces I own are as good as the the day I bought them. I have no reason not to expect the same of these mats. They came tightly rolled in a box, yet sit perfectly flat in a half sheet pan. These thin mats have more "heft" then I expected, I am very pleased and do not expect to be replacing these any time soon.NOTE: A note to anyone not familiar with silicone baking mats of ANY and ALL brands. These are NOT to be used as Industrial pan liners in the Broiler or at extremely high temps such as used for making pizza or baking crusted breads where temps reach or exceed 475-500F. "Baking" mats were never intended for such use, yet I've known folks who forget to think about what they're doing.

I had not used silicone mats before but I do a lot of baking. I got these to keep cookies from sticking to the pan so I wouldn't have to keep using parchment paper. The silicone mats however cause the bottom of the cookies to be much harder and brown that I wanted or expected. I am sure it was just the silicone mats, not that anything was wrong with these mats and I do hope to find other uses for them. The price was good for the 2 mats and they are every bit as nice as the higher priced ones I have seen.

Honestly, I had these sitting in my "save for later" section of my cart for over a year. I'm glad I finally caved and purchased them. I've cooked chicken, fish, potatoes, veggies, basically anything BUT cookies and they've all turned out great. No weird smells, no sticking, no creasing or misshaping, and (thankfull) without checking they fit perfectly in my baking sheet. My only gripe is that it's kind of tricky to clean and not have stuff, like towel lint, stick to it. Because the are Silicone, that's just going to happen. Overall I'm pleased.