I have found steaming dough on parchment will stick to parchment. May be I don't have the right kind of parchment paper. I normally just use a non-stick pan with some water to steam dumplings. No sticking problems. dcarch

Yes she did! Bri's a sweetie........but don't tell anybody, it'll ruin her image!! LOL I cut them in half with an old rotary cutter from my quilting supplies, folded in half (loosely) and they fit perfectly in a Franzia wine box.........which I just happened to have lying around. My cookie sheets and cooling racks sit on top and I can pull out just what I need. I used the roll stuff before and did what Lou said, then put the curl down on the cookie sheet and loaded it up. After the first run through the oven, it didn't curl anymore. That said, the flat is easier. Thanks again, Bri!! Deanna

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.

The cloudy thing is residue, and could either be from fat or soap. Alcohol and a microfiber ridged cleaning cloth should get rid of it. A lot of the marks that some people call scratches are actually grime. I kid you not! Add to that...clean pans do not scratch the glass. Period. They just don't, unless you have a poorly enough made pan that it has burrs. Which can be ground off. Built up crud will also make burrs that can scratch, but those should come off with just sandpaper if not a good pot scrubbie. There is a HUGE difference between seasoning on a cast iron or carbon steel pan, and crud. People get precious about not cleaning their cast iron because they're babying the seasoning, but it's highly unnecessary. Don't soak your pan for longer than about 10 minutes--just long enough to loosen new crud if necessary. Scrub away. Use soap (maybe not Dawn and similar which are designed to depolymerize fats, i.e., unseason, but regular mild dishsoap) and water. Hot water. Dry well with a towel. Wipe a little fat in a very thin layer all over the pan, including the top edges and put it on the heat for about five minutes. Try not to get it smoking, but it will steam a little. By doing this, you're making sure the pan is completely dry so it won't rust, and reinforcing the seasoning. Turn it off and let it cool down on the stove. Let it revel in the warmth.. But for heaven's sake, wash your pots! Side benefit...they won't scratch if you do...