I got a multifunction counter top oven recently and parchment paper is a great item to not have to clean as much, and prevent food from sticking to pans and basket trays. I tried this with something that sometimes leaks through a single sheet white parchment. It still did nice for browning and for non-stick, the food was one of my favorites, crab cakes. I make a sandwich out of them, with cocktail sauce and lettuce on an onion roll that I brown to make it crisp. I cook the cakes a little lower then called for as I find on parchment they flatten and then I can turn it up at the end to brown the coating. It may be a tad overcooked, but I tend to like seafood products that way. Even with the extended time, the grease from the "cakes" does not flow though the paper, which is why it seems thicker than the white sheets.Another nice feature is that it's in a roll not a precut sheet so If I only need a small area I can cut it to order. Sometimes with limited food a full sheet will blow around in the oven. I've had it touch the top elements and burn on occasion. Yes this says it's good to 450 degrees, but 451 is the burn point of paper, so both kinds would be OK for that. Still the heating elements if the air blows the ends of a parchment paper into them are hotter than 450 on direct contact, so it's nice to cut smaller to support the food. Another benefit of that is if you are just reheating a few shrimp, or slice of pizza you don't waste a big sheet of parchment. The precut sheets are wider than my oven so they tend to ride up on the sides. I think too I'd get better airflow if I could free some of the mesh on the sides of the rack. This for hot air to circulate easier especially for crisping since the fan blows from the top. If you don't use an air oven, it works well to line those older cookie sheets or pizza pans that may not be non-stick. Even for the non-stick ones who like to have to clean all the time. Recommended.
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