I discovered parchment paper late in life. I always assumed it was something used in unique baking recipes of Gourmet Chefs. Boy, was I wrong? I first started using parchment paper on cookie sheets, so the cookies wouldn’t stick to the pan. I bought it in pre-cut sheets, about the same size as the cookie sheet. Then, I noticed it worked for almost any dish where sticking or difficult clean-ups were involved
I went through package after package of parchment paper.
Parchment paper, sometimes called baking paper, is a cellulose-based product whose materials have been processed so as to obtain non-stickiness, grease resistance, resistance to humidity and heat resistance. It is commonly used in baking and cooking as a disposable non-stick paper. It is a greaseproof paper that can be used for many different applications. The surface of parchment paper prevents the food from sticking, and it is also highly heat-resistant, capable of handling temperatures up to 420 °F.
To get its non-stick properties, parchment paper is treated with a “Quilon” in an acidic alcohol to modify the cellulose or cellulose coated with silicone.
Recently, I discovered a super buy on parchment paper. I saw it on Amazon – a 300 sf roll with an easy-to-use serrated cutter. It’s the perfect 15-inch width and comes in 242-foot rolls. Just pull off what you need and tear it off. No rips, no jagged edges – just perfect. I have used this roll now for over a year and still have plenty left, and I use it almost daily. It also works well in my air-fryer and often you can reuse a single sheet. About the only thing you can’t do with parchment paper is put it under the broiler. The big rolls cost just $16.99 and last forever. BTW, Sam’s Club also sells these big rolls. I keep it on top of the fridge and when I need a sheet, it’s super convenient.
If you like parchment paper, get one of these big rolls with the serrated cutter. A real time and money saver.
