Try parchment - it's the Teflon of papers.(TASTE)

From: Star Tribune (Minneapolis, MN) | Date: July 5, 1998| Author: | Copyright information

Every once in a while some big-name chef unloads a list of what every kitchen should contain. Invariably, this "batterie de cuisine" is long on things such as tinned-copper asparagus cookers but doesn't even mention a 9- by 13-inch pan (the heart of bar-cookie baking).

Thus, for many sensible cooks, such lists are excuses for a good hoot, not resources to be scanned for good ideas.

Unfortunately, that means that many cooks probably have regarded kitchen parchment, a perennial accessory on such lists, as just a frou-frou version of waxed paper.

It can be that; ...

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