Now why didn't I think of that? I've wrapped food in parchment and then tented it with foil to protect it while in the oven. It's not something that I do often but it sounds like a handy product to have around. Especially since it's stronger than plain parchment.

My Reynolds parchment paper is good to 420ð, too. I don't think I never need to go over that when using it. Mostly, I use parchment paper for baked goods, but when I use it for the occasional main dish, it's something that's cooked fairly gently, not blasted.

My problem with the Martha wrap is having to throw away two products, instead of just one. I usually recycle my parchment paper a few times before I throw it away, and even then, I'm wishing I could recycle.

Unfortunately, I've tried the Silpats, and don't like them nearly as much.

I don't mind the occasional toasted edge on the parchment paper, but I did find that the Pampered Chef is the best. Of course, it's a bit spendier but I use it a number of times before it gets trashed.

Love it for cookies, in fact, I can re-use it. Meaning use one sheet for one batch of cookies with several baking pans, not fold it up and use it for multiple days baking. Most cookie recipes make 48 to 60 cookies. That reminds me, time to get out the recipes and buy my baking supplies. I know I have lots of colored sugars left from last year.

I also use parchment paper for cookies I bake and reuse it for each batch. Never had a burning problem with parchment but then my oven is rarely above 350 when baking cookies. I am going to have my sister bring me some precut parchment paper when she comes home from St. Louis next week. I have the worse luck ripping it straight off the roll. I usually have to use scissors.

Anne

Good quality parchment paper holds up over 400 degrees. I don't buy the cheap stuff.

I use the brown parchment and have never had a problem with it ever, at any temperature (and I tend to usually turn my oven up higher than recipes call for, to reduce cooking times--it works on most things. Do you think bakeries bake their bread, cakes, etc at 350? They don't have the time).

Anyway, thanks for the heads up, but I refuse to put any money in that witch's pocket. If it's got her name on it, I don't buy it, even if it's something I want. I don't like her attitude, nor how she's treated her family.

I've never had parchment paper burn either. I do a whole batch of cookies using 2 cookie sheets lined with the paper, which I use until the last of the dough is baked.

I have the same problem as cherryfizz though. Getting it torn off to the right size and have to cut it, too. I'd love the pre-cut type.

I just fold the paper under to fit the pan!

I wouldn't buy that product. It makes both the paper and the foil non-recyclable.

One can buy really good quality parchment at King Arthur Flour. I can use a sheet many times for cookies.

They don't even begin to "toast" until about 450 degrees. I also use them on my pizza peel to slide ciabatta loaves onto the baking stone. The parchment gets crisp and toasty-looking with that use, but it doesn't burn.

Here is a link that might be useful: King Arthur Flour

Mary_c-thanks for the King Arthur flour site! I have been checking it out for the last half hour and there are some great recipes there!