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Reynolds Wrap Nonstick Pan Lining Paper, reviewed

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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  • Joe
    February 7, 2012

    However, if you don’t roll/crimp the edge of the paper around the lip of whatever pan you are using, the paper can AND will roll/curl back into itself and perhaps whatever you are baking.

    Doesn’t say anything about this on the box, but if you go to the website it will.

  • lynn @ the actor's diet
    February 7, 2012

    after my wax paper mishap, i feel i should just stock up on stuff like this!

  • Brenda
    February 8, 2012

    I totally agree with Joe. I thought I had found a match made in heaven, ignoring the price. But I am totally disappointed in this product. The foil does not hold itself in place around the lip of a pan. I will just go back to my parchment paper with a better price tag. Sometimes pairing items doesn’t work well.
    I love your daily blogs!!!

  • Emily
    February 9, 2012

    What is the advantage of this product over their (already amazingly fantastic) non-stick foil? I use the non-stick foil all the time for baking…

  • Trish Barton
    February 9, 2012

    When I saw this product in the stores, I couldn’t believe it! It was one of those things I had thought about, “hey, to bad they don’t have aluminum foil and parchment paper in one product,” and wondered why my ideas always seem to come to fruition by someone else! 😉
    I was really excited to try this product, but was rather disappointed when it curled up on to some of my sugar cookies I was making at Christmas time. I gave them the benefit of the doubt and tried again…and again. Ruined many cookies.
    The verdict for me: I Won’t be using this stuff again! I’m sticking to regular old parchment paper and/or nonstick aluminum foil! A great idea, but not perfected yet!

  • Angela
    March 3, 2012

    I agree with Emily – I see no advantage to this product over the nonstick foil. Also (and this is a big deal to me), my lasagna tasted different (kind of papery) than when I use the nonstick foil. No, the paper didn’t come off, but there was a noticeable and undesirable change in taste. My kids agree.

  • Janet
    March 28, 2012

    I have tried and tried to use this stuff and I just give up. It rolls up, not matter how much I crimp. Maybe if I use a lot more of it and make sure the oven rack holds it place, but that would require a lot of wrap. Hey, maybe that’s the idea! I’m done. Back to parchment.

  • Tammy Skawinski
    April 1, 2012

    I will never use this new product again. I have used glass baking dishes for 10 yrs for baking,tonight I lined the pans with your famous new reynolds wrap and my glass dish exploded into pieces. I have never experienced anything like this before in my life. Id rather scrub the glass pan now than ever take the chance of using your product. a 25$ pan smashed to pieces was a costly mistake,one that I will never make again, And I will warn other about this as well

  • Brian
    July 15, 2012

    This product is terrible. It was all they had at the store so I got it. Curls up and messes up half the cookies….don’t they test this stuff before they market and sell it!?!?!?

  • Jean
    December 22, 2012

    This product is perfect for use as candy wrappers. I make taffy and cut this product up. It is dramatically cheaper than purchasing pre cut from craft stores that charge several dollars for 50 small wrappers. I cut the foil to fit the size I need, not cut my taffy to fit the wrappers. Thank you Reynolds!!!

  • Al Costanzo
    February 9, 2013

    They came out with this product (most likely) because of the study done that states Aluminum foil will “leach” into your food if cooked upon.

  • Doxielvr3
    August 20, 2013

    I actually went looking for a review with this product. I love love love their non-stick aluminum foil and their parchment but liked the foil better than the parchment because of the ability to wrap around the pan. Also sometimes if I make something the aluminum non-stick foil isn’t that soiled and I am able to wash it and save it to reuse. I saw this pan liner and thought hey wow! Perfect! But it isn’t what I expected. It doesn’t wrap around the pans as the box says it will.

    I think this may be my last box and will stick with the two separately.

  • Jerome Tucker
    October 20, 2013

    I absolutely agree with this. This kind of pan lining paper is incredible for baking. This is absolutely non-stick. I tried using this and it works for me.

  • Barb Wade
    November 1, 2013

    Can’t seem to figure out how to make this stuff work. Curls up and over my cookies, etc. no matter what I do. Will figure out what to do with the rest of it but will never buy it again. Waste of money.

  • Shannon
    January 4, 2014

    I absolutely love this stuff. I have to admit I have never used it on a cookie sheet. For that I opt for plain parchment paper which is less expensive. But for any casserole, lasagna, brownies, corn bread, cakes, etc it is awesome.

  • Kathi
    December 21, 2014

    I wish I had read these comments before buying this product. It is AWFUL!! Doesn’t line the pan well. Curls up no matter what you do, and seems to make the cookies over-brown. AWFUL!!

  • Jaine
    March 7, 2015

    Wow! I was just going to order some of this Reynolds dual wrap stuff because we don’t have it here in England… which was going to cost me an extra $20 carriage – I’m not going to now! I’ve been using good old baking parchment and laying it on a sheet of foil, folding the edges over to stop the parchment scorching and although it’s a bit of a bore, it does the job perfectly. Seems from what I’ve been reading that I should stick with this method and stop being so lazy!

  • Marie Nelson
    December 11, 2017

    I like the pan lining paper for some baked goods. I thought that this was going to be perfect for baking pretty much anything in my 9×13 pan. Not so. If the dish is even a little moist( ie. juices from baking chicken or even lasagna), large air bubbles form between the two layers. I’ve had this problem more than once & the result is a mess in my oven because the bubbles displace the juice/sauce right over the rim of the pan.

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