Parchment paper update

Last week I recommended parchment paper for no-stick baking. Two readers emailed me with comments worth sharing. Michael Ham said he avoids rolled parchment paper because “it wants to roll up again.” He likes pre-cut half-sheet parchment paper: “King Arthur Flour sells it in rounds, in squares, and in the half-sheet size that fits a half-sheet baking pan.” But now mostly uses a silicone baking mat, because it lies flat, is easy to clean, and is reusable. Brendan Farley offered this advice: “You’ve probably noticed that parchment paper does not lay down well — it keeps its form. If you want to mold it to a pan, just rinse it in water, ring it out like a towel, and it will mold to any pan and keep that form.” Thanks for the tips, Michael and Brendan! — MF