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Parchment. No clean up. Parchment is more readily available nowadays and has come down in price over the years. When I find rolls of it at Dollar Stores, I stock up. Not only for baking but I use it as a liner for roasting veggies and even for reheating pizza slices; beats having to scrub a baking sheet.
I also use it to line a saute' pan to sear duck confit over high heat; skin gets crispier than any other method I have tried.
Last edited by gulfporter; 07-06-2014 at 07:24 AM..
Love my Silpats. I got tired of trying to fit the parchment paper to various pans, and the curling made it difficult to manage. Plus I know I won't run out midway through anything.
^^ This
I have had mine for years. I just throw them on the top shelf of my dishwasher and they always come out clean. I even purchased them for my oldest sister who loves to bake. She has switched over to the Silpats too.
I haven't had success with the silicone pads I bought (by Hoffritz). Parchment paper is pretty foolproof, and I look for it after the holidays, when the price is marked way down. I don't do a lot of baking, so one roll lasts me a couple of years.
Buy it at restaurant supply stores, in reams of full-sheets, and you don't have to wait for the sales. My home oven can't fit full sheet pans. So I buy half-sheet pans and then simply "fold-crease-and-tear" the parchment. Restaurant baking trays cost more at first. But they last forever and can take a lot of abuse. Buying cooking gear at the restaurant supply store costs FAR less in the long run. I don't know why everyone doesn't do this.
PS - I have silpats, as well. I like them, too. Each has its use.
When baking things that require parchment paper or baking mats, aluminum foil tends to be too hot for those things and get the bottoms too brown or done before the rest of the baked good. I do use foil but for other things.
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