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 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

I prefer rimless, shiny aluminum pans for cookies (I use almost 30-year old Rema Bakeware insulated pans - invented by a friend of mine, Margaret Logan). I use rimmed pans (insulated and non-insulated) for many other things, but not cookies. In fact, I have 3 different sizes of each of these pans to accommodate different uses and recipes. Avoid extremely thin pans because they seem to be the #1 reason for burned cookie bottoms and under-baked tops. Tip: if you already have thin pans, you can put 2 sheets together (one on top of the other and only bake on the top sheet) for added insulation if you tend to get burned cookie bottoms. Dark nonstick pans (such as Wearever) are also popular, but not without some changes to your finished cookies. Cookies baked on dark nonstick pans can be smaller than those baked on shiny aluminum. The cookie may be more rounded, tops and bottoms more browned - especially the bottoms. Bottoms of cookies may also be harder than using shiny aluminum pans. I've judged so many cookies at fairs over the years, I can tell you which kind of pan was used for baking. To me, there IS a huge amount of difference. Black surfaced pans bake faster because the dark color absorbs heat. The diameter of the cookies may be smaller and the cookie shape be more rounded. Choose cookie sheets that are at least 2-inches narrower and shorter than the inside dimensions of the oven, so the heat will circulate around them. I also suggest having at least 3 identical sheets (4 is even better - especially if you have a convection oven and bake more than one sheet of cookies at a time) , so you always have a cool sheet to load, and all the sheets will bake the same since they are the same. I nearly always line my pans with parchment paper, if for no other reason it makes clean-up so simple. There are a few cookies that are best baked on the sheet without parchment. I bought a lifetime supply of parchment paper from a restaurant supply store, and I cut each sheet in half for my pans. I reuse it for one baking session or day of baking, especially when making cookies. Otherwise, it gets tossed into the trash when I done with a baking session. -Grainlady

Scentsy sells (or at least used to) little "liners" that lay on the bottom of the dish with tabs that stick out to the sides. When the wax is cooled, simply lift out the liner with the tab. I don't use them. It's a waste of money imo. I do it one of two ways. Let the wax cool and then with a butter knife, slice the wax down the middle and start to go around the edge with the knife. Each side will pop out effortlessly. Or, holding the base of the plug-in warmer, dump the hot wax in the trash and use a paper towel to wipe out the dish. Both are extremely simple. But, this is Scensty wax. Not all waxes are created equal. In the beginning when I was trying to go the cheap route, I bought WM (Better Homes and Garden) wax cubes. They don't come out as easy. You have to chip them out. ps...did you pay $33 for that plug in warmer? :o A much superior product, with life time warranty, is $20.