All I can say is that there are plenty of techniques where you CAN use it and once you try it, you'll never go back. Silicone is inert, safe. Even at oven temps where the parchment discolors, it's okay. I even make oven fries on it at 425 dF with no more spatula scraping of sticking potatoes and other veggies. Makes cleanups so fast! I'm not sure what "reasons" you're referring to? I've never read any health concerns, and researched it thoroughly. All baking and cooking applications have parameters, Cheryl. Don't let it "rattle around in your skull." Put some actual information in there and then make an informed decision. It makes baking easier, less work and worry. I was curious but thought it was going to be expensive, then did my research and once I tried it, I'll never go back to greased cookie sheets, sticking food, tedious cleanup, especially wasting water and scrub pads to wash pans. Unlike plastic film and aluminum foil, parchment actually makes you more green. It even keeps your food from touching your aluminum pans. I won't let food touch nonstick cookware, but baking with parchment is entirely safe and doesn't burn, which was my only concern. Just like any new technique one tries in life, there's a learning curve, a threshold to step over. I've found no "reasons" to avoid baking with parchment, it's just paper, there's nothing in the negative column, so not sure what you're referring to. But it's totally up to you. Happy baking. :)

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