Of all the different parchments I’ve used over the years. This one is the best. Some are so thin and allow everything through, especially if you’re reheating something in the oven that was previously fried. This parchment is nice and thick and helps keep cookie sheets and/or baking dish’s clean or much cleaner.

I use it to line baking pans, of course. And on sheet pans. I also roll out a large sheet of it when I’m gonna do something messy on the countertop. Parchment paper saves me a lot of time cleaning.

We have used this product for several years. It is a must for ease of clean up after cooking Bacon, cakes, bread, biscuits and cookies. We even use to make pouch to roast veggies and meats.

This paper is comparable to the regular parchment that Sams Club carries. I like that’s it’s unbleached and made in France. It holds up just as well as the regular parchment. I used it for my no knead bread and baked it at 450° for 45 minutes. No issues at all! It’s great.

It's unleashed parchment paper. Exactly as I expected. Thick, oven friendly. So far I used it for my meal prep. One sheet got me through toasting 18 English muffins, 36 pieces of Canadian baco, then finally lightly toasting all 18 assembled sandwiches (in batches) with cheese.

The following is written by my wife, who recently used this product in a manner that is more intensive than how I would have used it, and she had what I felt was good feedback. She gave me permission to share this here: "Every year I bake hundreds of sugar cookies for Christmas. I started early this year and decided to use parchment paper since my baking pans are getting a little dark and the cookies brown easily. This parchment paper is great for baking - it doesn't burn or brown like other brands I've used, and the cookies came off the pan so easily I didn't even need a spatula and could just use my hands. I was able to use one sheet of paper for multiple bakes because the paper never browned. The bottoms of the cookies stayed a nice golden brown from the first batch to the last. One issue was that the size of the paper on the roll didn't exactly match the width of my pans, so in order to make it fit I had to cut it down. I'm not sure if I was using a standard size baking sheet, but it would have been that much easier to just cut it to the length I needed and plop it in. That being said, because I could use one piece of paper for many batches in the oven, it didn't add that much time to cut it. Overall, I was very pleased with this product and would definitely recommend it for anyone who does a lot of holiday baking. I've used this cookie recipe for years with different baking pans, silicone sheets, etc., but I've found that parchment paper is the best way to ensure an even bake and an easy removal from the pan. Of all the parchment paper brands I've used, I like this one the best."

This is so much parchment, I won't have to replace it for a very long time. It's slick, and nothing has come close to sticking to it. I like how I can tear off exactly how much I need. As I use it up and get toward the end of the roll, the paper might curl when I spread it in a pan, but for right now, it lays flat and does not curl.

Always used the Member's Mark Parchment Paper. Now, it's unbleached. Love it! Works well for baking.

Lately, these boxes DON'T cut the paper as it should/as it used to be. They're as sharp as butter knives, if not dull worse than. I guess it's made to "child proof" these cutting "blades" on the box lids too, to keep numb skulls from cutting themselves. It's easier to break out the scissors and cut it to suze you want, otherwise it's going to be cut all kinds of odd shapes. Paper itaelf is still goid and does it's job as intended.

Not as good as the older version. Thinner. Also the teeth on the ripper aren't all the way to end of box so it doesn't tear well. Haven't decided if I am going to take them back