I'm sure all foods are good....and I have used it at 475 with no ill effects...but only for about 25 minutes.
It WILL catch fire if you put it into a hot over for an hour...
Linda C

I would not use it in the broiler nor on the grill....

Let me say right off--I only use the natural parchment (brown paper in brown and green box)--which seems quite different than other parchments I've had over the years.

Aside from the usual uses--lining cookie sheets, cake pans, etc, I've used it in the Forman Grill, on the highest temps with no problems. Food still gets nice grill marks, BUT stays more moist, and grill is a snap to clean. I've even used it in the toaster when I wanted to heat up something that was sticky on the outside--I don't really recommend that, because I've only done it a couple of times (not enough testing to really know if it's safe or I was just lucky), and stood over it watching to make sure it didn't catch on fire. It didn't.

It's also great in the microwave for making cheese crisps. Pile a tablespoonful or 2 of grated or crumbled cheese (blue, cheddar, Freshly grated Parmesan) on a small square of parchment, zap 1-2 minutes until the cheese melts, becomes lacey and just starts to turn golden. Let cool and peel from the parchment. You render off a lot of the fat that way, and end up with a lovely, lacey, crips that can be crumbled over salad instead of croutons, or just eaten as is for a snack.

I've been meaning to try putting a circle in the bottom of a frying pan, to see if that worked, but haven't yet gotten around to it. I DO love finding new and different uses for parchment, though.

Oh, one thing you don't want to do--line your pizza/baking stones with parchment. It negates the main reason for using the stone. The stone is supposed to draw some of the moisture from the food baking on it to produce a crisp crust. Parchment acts as a barrier and doesn't allow that to happen, so you might as well skip the stone and just bake on a parchment-lined baking sheet (saving the extra energy of having to preheat the oven for 30-60 minutes when using a stone).

Anyone else have any non-traditional uses they can share?

Maybe I am doing it all wrong, but I let my bread rise on parachment then transfer the entire thing to the stone and it comes out perfect. Much easier to handle that way and you get a nice crust. I bake at 450 but I trim the paper before putting it in the oven so it doesn't hang over the sides of the stone. Some may think it wrong, but it works for me.

I just did the same thing (rise on parchment, transfer the whole thing to preheated stone) making Lou's pizza crusts last weekend. Worked great!
But then I like a more bread-like crust.

Deanna

I've even cooked pizza on the paper on a stone at 500 for less than 10 minutes and it only got scorched around the edge - did not burst into flames.

At Christmas I bought another kind of parchment paper, flat sheets in plastic hanging on a hook. It said the paper was "siliconized." This PP became scorched very easily when baking biscotti. I won't get this kind again - siliconized or not!

Preheated baking stones do not remove moisture from the dough by absorption. On the contrary, the purpose of the hot stone is to prevent moisture condensation on the dough as it bakes. It does this by providing a hot contact surface heat sink that will instantly convert any moisture into steam.....thereby preventing a soggy crust. The extra heat stored in the hot stone makes it impossible for any steam thus formed to re-condense into liquid water droplets. Steam formed by the hot stone is what makes for a superior pizza crust.

I too would not use parchment paper on a stone. I prefer to use a pizza peel sprinkled with corn meal to launch my pizza onto the stone. However, parchment paper shouldn't cause a crust to get soggy while baking.

Dan

Back to the wild side with Azzalea -- I've been thinking about trying the toaster thing, making a kind of sling of parchment paper to hold messy bread. Usually I'm pretty cautious. But toast doesn't get to 450° so it doesn't sound too crazy.

I don't use parchment paper a lot so I have no rouzing tales to tell like Azzalea does. I have read that you shouldn't let it touch the sides of your oven.

Beverly

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.

Yeah, I googled "parchment paper flash point" to find out when it will burst into flame, but didn't find it. It won't be the famous Fahrenheit 451 because of the coating. Googling "Parchment paper toaster" is how I found this thread, LOL!

"When using IF YOU CARE® Parchment Paper.......The paper has been coated with silicone  a non-organic natural product  on both sides."

FYI, the people at the "IF YOU CARE" company do not know what they are talking about in their sales pitch for their brand of parchment paper. They are confusing Silica with Silicone.......these are two completely different compounds. Silica (ordinary sand) is a non-organic "natural product". Silicone used in their parchment paper is an organic "man-made" chemical. It is an organic polymer product......not a natural one.

On second thought, maybe their paper does contain silica (sand) because they are proud to use a significant amount of re-cycled waste in their products. I don't mind a little silicone on my parchment paper. However, I could live without the silica sand and used paper coming from unknown sources.

Dan

>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.

The side of my parchment paper box (Reynolds) says "420 degrees". Weird, huh? Or maybe it's because this box is sold in California, the Sue-Happy State.

DonnaR/CA

I've been using Publix brand PP and it states, "in a conventional oven up to 400 degrees."

Beverly

Hi. I've been researching and have stumbled upon a tidbit of info.

It's dire, when purchasing parchment paper, to make sure that it is labelled parchment paper. Parchment paper is coated with silicon so it's heat proof. It will not burn in the oven, however it "can darken and turn brittle." Can You Heat Parchment Paper Higher Than Manufacturers Recommend?

Whereas wax paper is coated with wax, which will set on fire in the oven.

Yes indeed, I watched Martha Stewart do the parchment paper crumble once and that little trick saved my sanity when I was using rolled paper. Right now I have a huge stack of 1/2 sheetcake-sized sheets so not so much of an issue.

but if you are baking something en papilotte and crumple the paper first, it doesn't look as pretty....;-)