In terms of food preparation and storage, parchment paper is best for baking and cooking since it has a higher heat tolerance. The lining of wax on wax paper makes it best for cold applications, like wrapping food items in the refrigerator and freezer.
Wax paper has a food-safe non-stick paraffin wax coating which makes it better suited for cold food storage or as a barrier between food and surfaces.
Food grade materials, such as aluminum foil, heavy freezer-weight plastic bags, heavy plastic wrap and parchment or freezer paper are excellent choices. It is safe to freeze meat or poultry directly in its supermarket wrapping, but this type of wrap is thin and lets air in.
Even though it is not heat-safe, wax paper is still useful in tons of countertop and fridge applications. It's more malleable than parchment paper and holds its shape better, which makes it ideal for wrapping and storing foods like cheeses and sandwiches.
Alternatives to freezer paper in the kitchen include aluminum foil, butcher paper, freezer bags and plastic wrap. For a better option with no waste, use plastic containers that you can wash and reuse for years to come. Any option that keeps the dry air of the freezer away from your food will work as an alternative.
Conversely, you would not want to use parchment paper for freezing food because its lack of a coating would not protect your food well enough, or lock in the moisture needed to keep meats fresh. The bottom line is: think parchment paper for heat, and freezer paper for cold temps and maintaining freshness.
Use Wax Freezer Paper
Wax freezer paper and butcher paper are more effective than conventional plastic wrap.
This means that if you're cooking in a skillet over medium, medium-low, or low heat, you'll probably be fine using parchment. Hill uses it in the oven all the time for any temps under 450°F, but never risks using it on the grill, with the broiler, or in a skillet over high heat because the temperature can exceed 500°F.
The wax will melt at high temperatures, and the paper itself can catch on fire. Because of this, don't use wax paper to line baking sheets or cake pans or put it in a hot oven.
The paper won't release noxious chemicals, and will not burn. Most parchment paper is rated for use at temperatures no higher than 420 to 450 degrees.
Heavy duty aluminum foil can be used as a freezer wrap. Because it can be torn or punctured easily it is wise to use an overwrap. Light weight (household) aluminum foil is not satisfactory for home freezing.
While a vacuum-sealer is ideal for ensuring that meats are packaged correctly, you can get by just fine with double wrapping cuts of meat with freezer paper, aluminum foil or airtight zip-loc bags.
Wax paper can also be used to wrap food for cold storage or even line a pan for making something like fudge. Putting a piece of wax paper in between items you're freezing will also prevent them from sticking together. So, to sum it up, parchment paper is for hot applications and wax paper is for cold.
However, this is not without its own drawbacks. Unbleached wood fibers can contaminate food with which they come into contact, and since lignin is the component responsible for wood charring when burnt, unbleached parchment paper could be more prone to smoking at high temperatures6.
Place your pre-treated fish fillets on a piece of parchment or waxed paper, supported by a plate, cutting board or baking sheet, and stick it in the freezer. Allow it to completely freeze, uncovered. Once your fillets are frozen, prepare a bowl of ice water.
Both wax paper and parchment paper can be used for freezing. For example, fold the paper to wrap fruits and vegetables, or use precut sheets as barriers between stacked cuts of meat.
The primary difference between wax paper and parchment paper is that only parchment paper is heat resistant. That means you can use parchment paper to bake or cook in the oven, whereas wax paper can only be used at room temperature or in the fridge or freezer.
For times when you run out of parchment paper, you can substitute it with wax paper, aluminum foil, or silicone baking mats. If baking, it's best to replace parchment paper with either a greased baking sheet, silicone baking mat, or aluminum foil coated in oil.
Freezing Duration
The longer it stays, the more ice crystals form between the meat and the parchment paper, making it more likely to stick. Try to use the frozen meat within a few months to avoid this.
You want to steam your fish, not drown it. If using an acidic liquid (such as lemon juice or vinegar) in your recipe, always opt to use parchment paper because the acid may react with aluminum foil.
Keeping your freezer door open too long can cause the compartment's temperature to fluctuate, increasing ice crystal formation that leads to freezer burn. Be sure to close the freezer door quickly after grabbing your favorite foods.
Freezer paper is thick paper with a plastic or wax coating on one side. It differs from parchment, which has no wax coating, and wax paper, which has a wax coating on both sides.
Ziploc® Freezer Bags are your indispensable ally. The Double Zipper seal helps lock in freshness with confidence you can see, feel and hear — from edge-to-edge, across the entire bag. Plus, it helps prevent freezer burn, meaning less food waste.