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In article >, wrote:

> 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've never heard of it. Not ever seen it in any of the cooking catalogs
I get - whether because I just haven't noticed it or it's not there I
couldn't say.

I just saw Shape2Bake at the local restaurant supply store two days
before Christmas. Then got on this group and people were talking about
it.

I do like my Silpat mats. The one I love is giant and I put it on the
table for kneading dough, rolling out pie crust or cookies. So easy to
clean up and no more flour down the seam in the table where the leaves
meet!

>
> 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.

How long does the super parchment last? A year worth of baking or more?
Also, do you know off hand how high a temp you can bake it at?

marcella