recipe calls to line pan with parchmentI don't have any
depending on the recipe and your pans, sometimes the calling for parchment paper is a whimsey of the chef who wrote the recipe and is not strictly necessarythe chefs and other food gurus have taken me to task, but I use copy paperAs long as you don't turn the oven to broil and put the paper in it it is finePaper burns at 450+ - all of it including their precious parchmentFood grade is not strictly necessary eitherHow many children have died from making spitballs to throw at the teacher or the picture of George Washington on the front wall of the classroom? That isn't food grade paper either Wax paper is waxed on both sides so will make a mess on your baking dish or sheet and is hard to scour offI have also used plain unwaxed butcher wrap as well and aluminum foilthe only things I regularly use paper on the pans for is sticky buns, cinnamon crisps, and meringue things.
