Although it’s nothing more than paper dipped in sulfuric acid (which renders it all but impermeable to grease and heat) and coated in silicone (which makes Teflon look sticky), parchment paper is something I just can’t live without.
It does everything wax paper can and much, much more. It’s the ultimate cookie pan liner. Newborn cookies fresh from the oven are amazingly vulnerable to physical mishandling. By lining your pans with parchment you can simply pull the paper off, cookies and all, allowing them to cool on racks or the counter unmarred by spoon or spatula.
By placing a strip around the inner wall of the pan and a round in the bottom, even cheesecake can be easily de-panned (like this pumpkin version). Here’s how to cut it (and see diagrams below):
- First measure and cut the bottom: Cut a piece of roll parchment 9 inches long.
- Fold it over into a triangle six times, as in the first six illustrations below.
- Align the tip with the center of the pan. Snip off the excess and bingo, you’ve got a nonstick bottom for your pan.
- To cut the side pieces: Since the diameter of the pan is 9 inches and most roll parchment paper is 15 inches across, I just cut two 3-inch-wide pieces across the roll and call it a day. Math worked out below to find circumference of pan.