Kenneth wrote:

> Do the instructions say that it is ok to cut it? I ask because the Silpat
> cannot be cut safely...

I've posted before about Super Parchment, which sounds a lot like the
Shape2Bake that you're talking about:

I use Super Parchment all the time, and love it. For some reason,
I never see it talked about on the cooking groups. It costs about
$6. for one sheet, 13" by 17". It's thin and flexible, about the same
thickness as regular parchment paper, but it's made of some kind of
non-stick material. You can cut it to size for different pans, if
you want. It lasts for years. I have a small piece I put between a
loaf of bread and the baking stone, and nothing ever sticks. I put it
in a pan and roast potatoes on it, or on a sheet for baking cookies, etc.
My box of regular parchment paper is collecting dust because of it.

I've seen Super Parchment sold in grocery stores and kitchen stores;
I've never had trouble finding it. It's tan-colored, usually folded in
thirds and in a plastic bag.

Does no one here use it?

I would never buy Silpat because it's so expensive, and limited by its
stiffness (you can't press it into a loaf pan, for example), and you
can't cut it.

If you do buy Super Parchment, store it rolled up with a twist-tie around
it. If you continue to fold it along the folds, it will eventually tear
along those lines. But generally, it's quite a durable product.

Sandy