Reynolds Kitchens Unbleached Parchment Paper Roll, 45 Square Feet

This is the brand I buy from Walmart! It’s a perfect size, fits all of my pans, unbleached and good for baking.

I really love the Reynolds Kitchens Unbleached Parchment Paper! It’s strong, non-stick, and perfect for all my baking and cooking needs. I like that it’s unbleached and free from dyes or chemicals — it feels like a healthier, more eco-friendly choice. The roll is easy to cut and fits perfectly on standard baking sheets. Nothing ever sticks, and clean-up is so much easier now. It also holds up great in high heat and doesn’t curl or burn easily. Overall, it’s an excellent quality product at a good price, and I definitely recommend it to anyone who loves to bake or cook.

I’ve never used the brown parchment paper before. This particular paper is a lot thinner than what I’m used to. Found that it did the same type of job that the thicker paper does. Oil from the cookie did not go through the paper on to my cookie sheet. Found that this paper was the perfect with for my new cookie sheet.

I originally bought this unbleached parchment paper because I wanted to eliminate unnecessary bleach from my baking. It is just as non-stick as the bleached variety and doesn't burn as easily. The 12" width perfectly fits most regular baking sheets vs. the 15" widths of other paper. For my kitchen, it works as well , doesn't burn and fits better. All good.

How do kitchens function without parchment paper? for cookies, spaghetti squash are my favorite uses.

Not only do I use it during my baking routine but I also use it for my heat press. It works just as good as the regular heating press paper.

This parchment paper is great for bacon strips lined up on it and place in350 degree oven and in less than 15 minutes, you have crispy bacon with no mess on the pan itself. I line this paper on most of my oven cooking. Great for roasting Vegas too.

Ummm, I’m a little disappointed with the unbleached paper. It seems to seep through more than the regular parchment paper. Love the idea of the natural paper but I’ll be going back to the regular parchment once I’ve finished this role.

The cutter on the box works well, but the paper is thinner than other brands I've used so I have to double it; this is annoying and makes the price too high. The WM brand was better, will return to that. I use this paper every time in the toaster oven to keep it clean.

I have always loved Reynolds, so I got their parchment paper thinking it would be a good quality product. Sadly, my son, a professional chef, baked some marinated chicken thighs last night and they completely stuck to the parchment paper. How is that even possible?