When I first saw parchment paper it was on a cooking show with some fancy gourmet recipe. I thought sure, probably costs an arm and a leg. later I saw sheets for sale at a baking supply store at a reasonable price and took some home. I like to bake cookies and found that it could be used over and over. Any residue came off with a damp paper towel and sometiimesI turn it over and use the other side. I cut the sheet the length of my bread pans and just grease the sides. Great for peanut brittle. Another trick, use an extra sheet for cookies, let one batch cool on the paper and slide the new batch onto the sheet.

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