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Where does one find liners for sheet pans? I can't find anything other than parchment and I'd like to find something more permanent.

Chef vs Chef

Char Nolan & Cathy Katin-Grazzini - Chef vs Chef

Recorded

This event was on January 21, 2025

Join Chef Char Nolan and her special guest, author and Rouxbe grad, Cathy Katin-Grazzini the author of Love the Foods that Love the Planet, Recipes to Cool the Climate and Excite the Senses.(HCI, 2024). Cathy Katin-Grazzini’s life took a dramatic turn when a health crisis in her family led her to embark on a transformative health journey. Join us for an intimate conversation with Chef Char and Cathy as they share their experiences, delve into the world of recipe development, food photography, and the profound impact of a plant-based lifestyle on the environment. Prepare to be captivated by their warm and engaging discussion.

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Question

Jennifer Kraemer

Where does one find liners for sheet pans? I can't find anything other than parchment and I'd like to find something more permanent.

Answer

So let me give you my spin on this. First of all, you should be using Brown parchment paper and not the bleached parchment paper. Uh, bleach parchment paper is a little bit better, and, uh, if you've ever spent a day in the kitchen with Anne Selten, she uses her parchment paper twice, she'll flip it over and, uh, use it another time. So you can use it twice. You might want to look into, um, using silicone sheet pan covers. Uh, they last forever. Uh, you can find them, uh, William Sonoma. You can find them at any cooking store, SWIR, laab, et cetera, et cetera. And oftentimes you can find them online at certain places. So those would be my suggestions, uh, or looking into a good sheet pan like the caraway that do not require any lining whatsoever. Kath, what Say you about that? Boy, I couldn't have said it any better. I, I used to use quite a bit of parchment paper. Now I almost entirely, uh, rely on silicon sheets, um, which I have accumulated over the, they work just as well, and they are the most environmentally friendly thing because you can use them over and over. Mm-hmm. I think the only place for Parchment that I turned to now is when I make a parchment bag. Um, I just cook fennel yesterday in, in a parchment bag, and there, you know, you have to staple it closed and so forth, so you have no choice but to use paper. But I've, I've, uh, I hardly ever do it anymore, only, only for that purpose, really.

Char Nolan & Cathy Katin-Grazzini

Chefs

*Char Nolan* is a serious crusader for plant-based education, armed with a degree in public health from Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers. Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer. *Cathy Katin-Grazzini* is a sustainable chef, and author of the Love the Foods that Love the Planet, Recipes to Cool the Climate and Excite the Senses(HCI Books, 2024) and Love the Foods that Love You Back, Clean, Healthy, Vegan Recipes for Everyone (Rizzoli, 2022), both photographed by Giordano Katin-Grazzini. In addition to developing healthy, climate friendly recipes from around the world, Cathy is a culinary instructor, teaches about the environmental and nutritional impacts of our food choices, and helps people take steps towards a greener, healthier lifestyle. Cathy manages her food blog, cathyskitchenprescription.com, and since 2015, has offered cooking classes, lifestyle counseling, and run corporate employee wellness programs. From 2017-2022 Cathy was Food Editor for VEGWORLD Magazine. In 2024 Cathy attended Climate Reality Leadership Corp’s NYC Training program. She and her husband Giordano Katin-Grazzini live in Ridgefield, Connecticut.