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Reynolds Wrap Nonstick Pan Lining Paper, reviewed

Posted By Nicole On February 7, 2012 @ 3:11 pm In New Products,Product Reviews | 15 Comments

Reynolds Wrap Nonstick Pan Lining Paper
Nonstick parchment paper is a great tool to have in the kitchen. Perfect for lining cookie sheets and cake pans, parchment paper makes cleanup easy and prevents your baked goods from sticking to your pans. Parchment paper is best used on flat surfaces (such as the bottom of pans), but there are things that I bake that I like to be able to lift out of the pan for cooling, slicing and serving. These include coffee cakes, brownies and bar cookies, and when making these types of baked goods, I typically line my pans with aluminum foil and lightly grease it. I can lift the foil right out of the pan (I wrap it up, over the sides) and my baked goods don’t stick.

Reynolds Wrap has managed to combine aluminum foil and parchment paper into one product, their new Nonstick Pan Lining Paper. This paper has foil on one side and parchment on the other. The idea is that the foil allows the paper to conform to the shape of the pan – sides and all – but the parchment paper gives it a nonstick finish with no extra greasing required. This product is a little more expensive than both foil and parchment are, but I picked up a roll recently to see how it performed.

The paper feels heavy, much thicker than either plain aluminum foil or parchment paper. It pressed easily into my pans (sheet pans with shallow sides and deeper, rectangular baking dishes), wrapping into the corners and up the sides easily and staying exactly where I contoured it to my pan, although I noticed that it didn’t have quite as much flexibility as plain aluminum foil. The parchment side of the paper worked just like regular parchment, so it definitely didn’t need to be greased. Overall, I was happy with the performance, but lightly greased aluminum foil works just as well for most baking applications. I would choose this for more heavy duty baking (like lasagna, which Reynolds Wrap actually recommends) where I would think that foil alone might not hold up to the job.

Update: My paper did curl around the edges when I used it on baking sheets without “wrapping” the edges around the sides of the pan, however this didn’t seem to impact what I was baking in any way, as the thick paper stayed flat under my baked goods.


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