Natural Parchment Paper : Made of 100% vegetable parchment paper. No need to pre-grease or wash pans when dish is done, simply throw the paper away. Heat-resistant to 450 F. Made in the USA. Roll is 16 3/4' L x 14 1/2" W
(15 reviews) 12
Rating breakdown15 reviews
15 out of 15(100%)customers recommend this product.
When I'm in the Kitchen, I become: Kitchen Mad Scientist
I tend to cook meals that are:Healthy
I have been using this brand of vegetable parchment (specifically the natural with no silicone coating) for years. It is great for baking (cut to fit bread and cake tins, lining cookie sheets and pizza pan), and I also use it for an interior wrapper for homemade cookies (roll tubes of cookies, wrap in a pretty fabric napkin and tie with ribbon for sustainable packaging). I often reuse the same piece for a few uses, and when I am done with it, I can burn it, put it in my compost, etc.
We use it to line fudge pans and fudge gift boxes at Christmas, to bake cakes and cookies and cheesecakes, and more. It's great to roll out pizza crust and pop onto preheated baking stones in the oven - no mess to clean up! The pizza just slides right off the paper and then I can throw the parchment away. I can prepare several pizzas in advance and cook them in quick succession this way.
I keep several rolls at a time so I won't risk running out!
3of3voted this as helpful.
Review 6 for Natural Parchment Paper
Never used before
PostedMarch 18, 2013
My Cooking Level:Intermediate
When I'm in the Kitchen, I become: Cooking Enthusiast
I tend to cook meals that are:Quick and easy
This was the first time that my wife used this product and was quite pleased with the results. She baked some chicken breasts on the paper and was surprised at how easy it was to clean up afterwards and that the chicken did not stick to the paper.
0of0voted this as helpful.
Review 7 for Natural Parchment Paper
Natural Parchment Paper
PostedMarch 6, 2013
fromBelgrade, ME 04917, USA
My Cooking Level:Beginner
I tend to cook meals that are:Hearty
Cooking Idol/Inspiration:Ina Garten
I have seen this demonstrated on tv and the web, that prompted me to purchase the product. I am confident , after viewing the usage of it, that it will work for me as well. My cookies are always too brown and I prefer the bottoms to be lighter. Thank you.
I realized the value of baking on parchment paper while roasting some eggplant, which made quite a mess! Had I not used parchment paper and roasted them directly on an oiled pan, I would have been scrubbing that pan for hours. But since the blackened mess was contained on the paper, cleanup was not an issue.
When baking, I like to line my round cake pans and springform pans with parchment paper - it really does guarantee non-stick results.
Another great use for parchment paper is for wrapping cheese stored in the refrigerator Personally, I don't like to store cheese in the original plastic wrapping, but I have heard some people think the paper allows the cheese to breath. I don't know if that's true, but I can tell you the cheese stays fresh and does not spoil.
1of1voted this as helpful.
Review 12 for Natural Parchment Paper
worth more than cost!
PostedMarch 29, 2008
fromAlbuquerque, New Mexico
Parchment paper is a staple in my kitchen since culinary school back in the 70's. It does just about everything waxed paper and foil do, without the drawbacks and price. Your breads will slide off any pan, your genoise and sponge cakes will slip out without loosing a crumb! Just try lining your baking pans with this and I'm sure you'll find even more uses. Eco-friendly to boot~