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.

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

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.

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.