Okay, so I FINALLY bought some parchment paper to bake my scones on and decided to try lining my cake pan with it today. Just took out of oven and flipped and WOW!!!!!!!!!!!!!!!!!!!!! Just lifted right off. No moisture keeping it on the cake. Looks beautiful!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Took me a while to get on the parchment paper band wagon but hey, better late than never huh?
Amy 
For rolling out cookie dough huh?
it is PERFECT for rolling out cookie dough! No sticking whatsoever!
I still use wax paper for lining cake pans because it is so much cheaper than parchment.
I still use wax paper for lining cake pans because it is so much cheaper than parchment.
LOL... that is why you ask for it for christmas and birthdays! Oh you bet I have! Last chirstmas I got 5 rolls and about 3 months later for my birthday I was asking for more! Unfortunately I still have the 4 rolls I got in march b/c I haven't had a chance to bake much 
I am another parchment fan, it is a little more expensive, but I never have to worry about anything, it is worth the extra cost for the peace of mind. When rolling out cookies I usually have 5 pieces:
1 rolling my cookie dough on,
1 with cookie cut out in the freezer chilling,
1 on the pan in the oven,
1 on the pan cooling the cookies, and
1 on the pan in the fridge cooling down getting ready for the oven
I know it sounds like a lot, but it goes so quick like this... expecially when I am making lots of rolled sugar cookies.... Otherwise for drop cookie it is just a couple of sheets.
Welcome to the club! I have been using parchment paper for years. About 4 years ago, I found parchment sheets in my local restaurant supply store. They sell them in half and full sheet sizes. I buy the full sheet size and cut them down to whatever size I need. I also cut strips from the long side of the sheet and use them to collar my pans.
When you buy them in bulk, like I do, they are way less expensive than when you buy the rolls in the grocery store or supply store.
The best part - they're flat, so there is no curling when you try to lay it onto the pan.
Parchment sheets are available online. Here is a link with a few sources --
http://www.cheftalk.com/forums/pastries-baking-general/32968-pre-cut-parchment-sheets.html
Theresa 
I have used parchment paper to line my baking sheet for cookies...does wax paper work the same way?
Wando, NO, not for cookies. The wax paper will burn. You can use it for cake because it's completely covered in the batter; but not for cookies and the like.
Leily, if I were to ask for something for a gift, I don't think parchment paper would make my top 100 list! But you just gave me a good idea to give it as one of those "extra" gifts people are always asking you to bring to bridal showers!
I don't have a comment about the waxed paper or parchment paper issue. But I do have a comment for WarEagle ~ ROLL TIDE ROLL!! 
Ok...I have to ask a stupid question. I posted a topic a few weeks ago about my cakes sticking...I have switched to crisco w/flour spray and that works very good. My question is this (dumb as it may be)...if I use parchment paper to line the bottom of my cake pans, do I still spray them? And if I do, do I spray b4 I lay down the parchment or on top of the parchment??
I told you it was a stupid one!!!!!!!!!!!!!!!
Andrea
I LOVE parchment paper 
I also buy it in the sheets in bulk. It's not that expensive in sheets and lasts forever like that. I use it for cooking cookies and scones. I don't have to worry about peanut butter cookies contaminating the pan (allergies) and I don't have to try scraping crusty jam from the sheet from jam-filled scones. I also use parchment for squishing tortillas on, I put a sheet of parchment over my cooling rack to keep it clean, I use it for FBCT, I cut it up and use it for doing flowers on the flower nail, my mom uses it for her hearth breads so they'll slide right into the oven, we put it under pies in the oven for if they bubble over...and I keep finding new uses for the stuff. It's great!
Ok...I have to ask a stupid question. I posted a topic a few weeks ago about my cakes sticking...I have switched to crisco w/flour spray and that works very good. My question is this (dumb as it may be)...if I use parchment paper to line the bottom of my cake pans, do I still spray them? And if I do, do I spray b4 I lay down the parchment or on top of the parchment??
I told you it was a stupid one!!!!!!!!!!!!!!!
Andrea
Okay, it's not a stupid question. I made a WASC: greased the pan w/Crisco Crap (NOT spray oil), lined the pan, greased/floured PAPER and THEN poured in the cake batter.
BEST WASC in my entire life and it took ALL of my willpower to not eat the whole stinkin' cake!! Entire life!
Next time I baked a cake...got lazy...no paper, just grease/flour (AGAIN NOT using spray), and the cake was just ... well... okay. It wasn't dry, it wasn't sticking, it was just...okay. So for now on, cake lining and double greasing all the way! 
But I'm a hobby caker so I guess if I had to line like a thousand pans a day, it would definitely get old! Oh yeah, and people I work with? They LOVE my cakes -- and I think alot of the extra effort to line the pans is worth it.
Heck, I can do that while my KA is running 
I love parchment for other things...even making pouches to bake fish in!
I luv fish, I adore fish.... I haven't tried cooking fish in parchment! Do Tell please oh please!! 
(so sorry to get all OT everyone!! Hope ya don't mind its not about the cake!)
LOVE the fish!
I luv fish, I adore fish....
LOVE the fish!
OK, so your avatar is a cat ... are you a cat or are you human? LOL
Hey, GI, I'm off topic here, but is the phrase "Crisco Crap" the new term for trans-fat free Crisco? I never use the stuff, just curious.
Theresa
Hey, GI, I'm off topic here, but is the phrase "Crisco Crap" the new term for trans-fat free Crisco? I never use the stuff, just curious.
Theresa
Thanks everyone for all the tips for parchment paper!!!! I'll definately try cooking fish in it.
Funny you mention the no trans fat Crisco. I just made some frosting the other day and yes it was some what warm in my kitchen but the frosting just shook in my bowl like it had too much liquid. I have made this recipe a gazillion times even in 90 + temps and have NEVER had it have that consistency. I had to add more ps! The icing is still not 100% and it's "shinier" if you will. You can just see the Crisco seeping out. I used the crusting buttercream recipe from here on CC. Maybe I should have added extra butter.
Amy
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