I've never used pp but I'm surprised it doesn't have a max temp on the box? Here is what some googling got me: a definition from wiki - Vegetable (paper) parchment is made by silicone treatment of high density paper. This produces a cross-linked material with high density, stability and heat resistance. Applications include cooking and baking (cooking parchment, baking parchment). To avoid sticking to foods, silicone and other coatings can be applied to parchment. From the Reynolds page: Reynolds® Parchment Paper General Info Reynolds® Parchment Paper is a high quality, nonstick paper that is ovenproof up to 450 degrees. From the If You Care brand website - I wonder if this is true, I think most brands use silicone now. And I have no idea what the process is for making silicon or whether its all that environmentally friendly like they say although it being non-bleached seems like a good thing for the environment. When using IF YOU CARE® Parchment Paper and Baking Paper no greasing is necessary. The paper has been coated with silicone  a non-organic natural product  on both sides. Many parchment papers are coated with quilon. Quilon is a chemical containing chrome  a heavy metal  which when incinerated becomes toxic and leaves trace elements. The reason for the majority of parchment paper to be quilon-coated is the cost, which is substantially lower than silicone. So, in order to be environmentally friendly, the paper should be silicone-coated. From everything2.com - hm, sulfuric acid doesn't sound that environmentally friendly. Parchment paper is a heavy brown paper which has been treated with supfuric acid to make it grease, moisture, and heat resistant, and then coated with silicone to make it non-stick.

I believe you're in error, Trailrunner. Baking Queen's paper isn't cheaper. In fact, her paper is double the cost of the paper from Webstaurant. A case of 1000 half sheets (12 x 16) from BakingQueen costs $49.75, shipping included. A case of 1000 full sheets (24 x 16) from Webstaurant costs $31.99 plus $17.77 shipping (to my zip code) for a total of $49.76. Obviously, I'm comparing only the price. I do not know how the papers compare in quality. I'm using on a roll of parchment that I got from Amazon 3-4 years ago. Don't recall who the vendor was but the quality of the paper (Chef's Select) is very good. I get several uses out of a piece. That it's on a roll makes it something of a pain to use which is probably why I still have some left! I'd much rather grab a used sheet even if it's getting a bit 'parched' around the edges...than to fight with getting a new one torn off the roll.

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.

I've reused my parchment paper for years. Shame to throw it out after you've baked the creases and curls out! I just wipe it off, fold it up and store it on the side of my upper cab. Michelle