I use parchment for lining pans, but if I want to lift something out of a deep pan (like your 9 x 13) I use Reynold's non-stck foil. I just assume the paper won't lay nice and flat when bunched up into the corners. Nicole

I use parchment for pizza too -- anywhere from 450 - 500 degrees. I do something similar to what FoodonAstump mentioned. I read that hint from others on this forum. I lay the formed dough on the parchment and then trim it so there's only about 2-3 inches exposed on all sides. About five minutes before the baking is complete, I pull out the parchment and let the dough finish directly on my baking stone. That way I avoid a cornmeal bottom. I also don't have to deal with burnt or toasted cornmeal cleanup. I do the same thing with free-form loaves of bread too.

It was funny..sort of. Most of my cookies have butter in them (apart from meringues) so donÂt stick anyway, and I donÂt care about washing the cookie sheets. (You have to wash the bowls and beaters and everything, so whatÂs a few sheets?) So the only reason I thought I could use the parchment was to be able to slide the delicate spritz off the sheets and onto my flat countertop to cool. Once they are cool they are easy enough to pick up without crumbling. I sprinkled the sheets with water and put the parchment over that, and thought that would give it enough tack. I realized when I pressed the first cookie that it was not going to work. Normally the dough sticks to the metal sheet, you pull up the press and the cookie is on the sheet. But with the parchment, instead when I pulled up the press the parchment just came up. I put a weight on the end and then it just slid around for the second cookie. I thought of taping the sheet down and then removing the tape before putting it in the oven. But with the clock ticking away on the 23rd and many batches to go, I just abandoned the idea and did it the old way. If the parchment were glued down I assume I could not slide the sheet off to cool the cookies on the countertop. But I think the slickness of the parchment, even if it is glued down with something, will not work for cookie press recipes, or any cookie that needs adhesion to the cookie sheet to get it to work. I mention this in case someone in the future is thinking about using parchment for this purpose.

Annie, i remember that thread. : ). I did not think you nuts, just how did mine end up so black.? I bought mine at a yardsale, a stack of 1/2 sheet and full sheet. The full sheets are spotless because they will not fit in my oven. I just use them for prep and to take things to and from the smoker/grill. (i love them fresh and clean). I have a couple half sheets in Newfoundland and clean...the don't fit in the wood cookstove. : ) I often roast on a rack that fits in my half sheet pans. (they are so black but i call it patina, : )...new ones i've not used below. I agree 'food safe' is a broad term. I also would not use the spray. Just not sure why the variety. I've always purchased the brown. It is the factory prep and the bleaching i find not necessary. An environmental issue in the processing. The silicone mats, with the barrier between the food and the pan, is more of a food quality issue for me. I just like a better contact with the pan. And the hand feel is not so pleasant. Everything breaks down eventually. It really just feels like any oils hang on even with washing but maybe it has hit a higher heat than recommended? (my old gas oven?) I just found recently, having used many of what is available, that some are not as heat tolerant. When i recently burned some roasting chick peas due to our error, (stove jumped in temp due to some seasoned birch) and we were distracted....that is a concern because of the carbon smoke. The Costco brand i have in Canada is double coated silicone and stands up to a higher heat. (it is on the rolls). I took up some sheets that are much thinner. Less heat tolerant. The one that burned so easily...now home i see on the package that it is Quilon. I'll use it for other things and not heat. I've just had the same success with lower temps and longer cooking time for most veggies and probably better all around with less carbon char. Just as crisp/roasting texture if paying attention. Really just a recent curiosity and healthy choices. Balance the not so good with some bad? Our bodies are designed quite well to deal with daily toxins. (like the hotdogs DH will probably come home with being his B-Day, lol.) I want lamb and a raw kale salad. This pic from a few months ago....a famous bakery in Brooklyn where i started thinking about parchment. (shut your eyes Annie, : ) I do think the food and its pan/surface used for cooking has a natural barrier. Between the oils and the surface. A non-reactive barrier. Like the cast iron naysayers...iron is minimal/miniscule if properly seasoned and not a nasty rusty surface. When a cooking surface is tired and starts to break down it should be replaced. Why i like cast iron. It continues to seal itself if taken care of.