writes:
>Sheldon wrote:
>
>> > "Cooking parchment (also parchment paper, kitchen parchment,
>> > greaseproof paper and cooking paper) refers to a form of
>> > silicone-impregnated paper used as a substitute for parchment in
>> > cooking. The silicone renders it grease- and moisture-resistant as
>> > well as relatively heat-resistant. A common use is to eliminate the
>> > need to grease cookie sheets and the like allowing very rapid
>> > turn-around of batches of cookies in a commercial bakery. It can also
>> > be folded to make moisture-proof packages in which food items are
>> > cooked or steamed." (also known as en papillote)
>> >
>> > http://en.wikipedia.org/wiki/Parchment
>>
>> I'm not so sure that is always true about it containing silicone, mine
>> doesn't. And I can assure you that large commercial bakeries do not
>> use silicone paper for anything.
>
>If it doesn't have silicone is is not parchment paper. By definition,
>parchment paper is treated with silicone. Large bakeries do use them. FWIW
>but googling "bakery supplies parchment paper" the first hit was a
>commercial supplier that sells parchment paper pre-cut to baking pan sizes
>in boxes of 1,000 sheets, hardly the quantity for home use, since most
>rolls sold for household use are only 30-40 feet long.

I believe sheet pan paper has an indefinite shelf life