Hi, Sharon. Yes, it's a standard technique in French cooking to use parchment as a quick lid on the stove; depending on what you're baking and trying to cover, it works in the oven, too. You can crease it and use it as a tent over a loaf if need be. Just be sure you're not using a convection oven, or it will blow around unless you can clip it to your baking pan. We use metal spring clips from the stationery store here in the test kitchen. Susan

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