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.

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.

It was funny..sort of. Most of my cookies have butter in them (apart from meringues) so donÂt stick anyway, and I donÂt care about washing the cookie sheets. (You have to wash the bowls and beaters and everything, so whatÂs a few sheets?) So the only reason I thought I could use the parchment was to be able to slide the delicate spritz off the sheets and onto my flat countertop to cool. Once they are cool they are easy enough to pick up without crumbling. I sprinkled the sheets with water and put the parchment over that, and thought that would give it enough tack. I realized when I pressed the first cookie that it was not going to work. Normally the dough sticks to the metal sheet, you pull up the press and the cookie is on the sheet. But with the parchment, instead when I pulled up the press the parchment just came up. I put a weight on the end and then it just slid around for the second cookie. I thought of taping the sheet down and then removing the tape before putting it in the oven. But with the clock ticking away on the 23rd and many batches to go, I just abandoned the idea and did it the old way. If the parchment were glued down I assume I could not slide the sheet off to cool the cookies on the countertop. But I think the slickness of the parchment, even if it is glued down with something, will not work for cookie press recipes, or any cookie that needs adhesion to the cookie sheet to get it to work. I mention this in case someone in the future is thinking about using parchment for this purpose.