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I'll answer some of this for you *For things that go on a sheet, like cookies on a cookie sheet, I use a reusable silpat. It's a small investment up front but very easy to clean and pays for itself in the long run.
I also use it to wrap things to steam in the oven, or as a layer on top of a dutch oven (over the food, under the lid) to make a better seal to keep moisture in. I use it on baking sheets under things I reheat, mostly to make clean-up easier. I will make parchment paper snowflakes the size of my steaming basket when I steam anything sticky (like pork buns)... the holes let the steam through.
as a layer on top of a dutch oven (over the food, under the lid) to make a better seal to keep moisture in
Interesting info also. Thanks!When we make something like French dips or meatball subs and put them in the oven, I usually put foil on the pan to keep the cheese from making a mess if it melts too much (for cleanup). Should I be using parchment paper in this instance? I guess I associated foil with hearty/meat things and parchment paper with baking.
Silpats are amazing! I wish they could tolerate higher heat. I need to replace mine. I've ruined them by pushing the temps and/or cutting on them. Otherwise, you got awesome advice here.
I tend to use aluminum foil for cooking and parchment for baking
Brilliant!
I’d like to piggy back on cozynums question and ask if there are cookie sheets (aside from the coaster non stick ones) that won’t rust. I’ve looked at stainless steel varieties and am trying to figure out why these aren’t the norm. Don’t do much baking, but do a lot of oven roasting and we pretty much line with foil whenever we use the cookie sheet, mainly because they’re gross.