Parchment Paper

16 years ago

Hi,

Question - is there a "max" tempeture for using parchment paper? Recently I used it, and the edges looked almost burnt. Should I be concerned?

Thanks, Kathy

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Comments (9)

shellm
16 years ago
No,its fine.

Shelley
hawk307
16 years ago
Kathy:
It say's 450 Deg. on my Box.
Lou
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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: ReynoldsÂ® Parchment Paper General Info ReynoldsÂ® 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 CAREÂ® Parchment Paper and Baking Paper no greasing is necessary. The paper has been coated with silicone Â a non-organic natural product Â on both sides. Many parchment papers are coated with quilon. Quilon is a chemical containing chrome Â a heavy metal Â 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.
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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
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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
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I agree, you don't need to use parchment.... But my concern is what kind of "decorative dish" will you be using? You need to be concerned about the size...area...of the pan you're using and make sure it's pretty close to 204 square inches, too small and the filling will be too thick and may not get done before the edges get too brown. Sounds good...you could bake the recipe in 4 8 inch round pie pans and it would ba about the same area as a 12 by 17 pan.
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foodonastump
16 years ago
The green "If You Care" box says 450, my current box of white Reynolds says 420. When doing something like calzones at 500+ deg I trim the parchment close before sticking them in the oven. This seems to reduce fires, and any that do flame up burn quickly and the fire doesn't last more than several seconds. Nothing to get excited about.
hawk307
16 years ago
I don't use Parchment Paper much.

You can bake the Calzone and Pizza right in the Pan.?

Even bake large filled cookies, in the pan.

Have to try the paper for cookies.
Lou
busylizzy
16 years ago
Agree, it's fine
annie1992
16 years ago
I also agree, it's fine.

I mostly use parchment for cookies, and especially those filled ones or sugar sprinkled ones, it's just so much easier to clean up than scraping and scrubbing my pan.

FOAS, I never thought to use it for calzones, that's a good idea. Duh. Sometimes I get into a habit and don't even think. I've never had parchment catch fire, though.

Annie
kaelkriver
Original Author
16 years ago
I appreciate the feedback. I was making pizza at 500 when it crisped up on me. But I think I'll adapt foodonastump's attitude, and so no big deal, lol. Thanks!
hawk307
16 years ago
If you use Seasoned Pans for Pizza or Calzones , the Paper isn't neccessary.

I just rinse the pans in water.
Lou
shambo
16 years ago
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.

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Parchment Paper

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