One of the greatest inventions known to cooks and bakers is parchment paper. It is durable, non-stick, and heat resistant up to 425 degrees. Compared to the dutch oven liners that are on the market today it is fairly inexpensive. I often use it for baking, it makes removing your cakes and pies a lot easier plus clean up is a snap, especially when you're camping. I used to tear off a piece and just tuck it into my oven. The edges would stick out under the lid, trapping the ash and funneling it into my dish. Now I use this simple method of cutting the paper to fit my oven. First, measure a piece large enough to cover the diameter of your oven, allowing an inch or two of an overhang on each side.
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Once you've cut your piece of paper, fold it in half then half again to make a square.
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Fold two more times from
the point of fold. |
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Unfold and press circle into
corners of oven. Press firmly
to ensure pleats are flat
against sides. |
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Holding point in center of oven,
measure how high you want it to
cover the sides and cut. |
If you use a full circle of parchment paper it can leave crease marks in the sides of your cake. This method of cutting and folding strips of parchment is used in cook-offs to prevent the wrinkling of the dessert and for easier removal of those delicate tarts and pies.
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