Parchment paper (or baking paper) is a cellulose-based, greaseproof paper treated with acid and coated with food-safe silicone, making it nonstick, heat-resistant, and moisture-resistant. It is a versatile kitchen staple used to line pans for baking and roasting, generally safe in ovens up to 420°F–450°F, preventing food from sticking.
Baking paper – also known as bakery paper or parchment paper, as it is often called especially in the US – is greaseproof paper that is used for baking and cooking.
A baking sheet is a rigid metal pan used for cooking, while parchment paper is a disposable, silicone-coated paper used to line pans for non-stick baking and easy cleanup. You don't choose between them; they are designed to work together to improve your cooking results.
Parchment paper is made from cellulose fibers prepared from fir trees or plants such as cotton or flax. Paper can be made which mimics the thickness and smooth surface of parchment. The terms refer to the finish of the paper and should not be relied upon as an indicator of its long term stability.
Yes, parchment paper is naturally non-stick. Most commercial parchment papers achieve this through a specialized acid-treatment process and a heat-resistant silicone coating, which keeps baked goods and roasted foods from adhering to your pans.
Although parchment never stopped being used (primarily for governmental documents and diplomas) it had ceased to be a primary choice for artists' supports by the end of the 15th century Renaissance. This was partly due to its expense and partly due to its unusual working properties.
Parchment paper is generally safe and non-toxic for standard baking and cooking, provided you follow temperature guidelines and select the right type. However, some brands contain chemicals or are used improperly, which can pose minor health risks.
Parchment paper can pose health, safety, and environmental issues, primarily because of how it is manufactured and used.
The safest, non-toxic parchment paper should be unbleached, totally chlorine-free (TCF), and PFAS-free. Look for brands that use food-grade silicone (derived from natural sand) for their non-stick coating rather thanQuilon (a chromium-based chemical).
Conventional parchment paper does not contain traditional plastic, but it is typically coated with silicone to achieve its non-stick properties. Silicone is a synthetic rubber-like material made from silicon, oxygen, carbon, and hydrogen. Some brands may also be treated with PFAS ("forever chemicals").
The best everyday parchment paper substitute for baking is aluminum foil lightly coated with butter or cooking spray. For cooking or roasting, a simple coating of oil straight on the pan will work perfectly.
Precut Sheets: We prefer parchment sold precut to fit a standard half-sheet baking pan without trimming. Dispensing the right size from a roll or adjusting oversized parchment takes more patience than we have when we're busy baking.
Parchment paper is a well-loved kitchen essential for professional and home chefs and bakers alike.
Wax paper is similar to parchment paper in that it has a thin wax coating on each side which makes it a moisture-resistant and nonstick surface.
Parchment paper gets its name from ancient parchment, which was a durable, stiff, and smooth writing material made from prepared animal skins (like sheep, goats, and calves).
Yes, baking paper and parchment paper are the exact same thing. Both are heat-resistant, greaseproof papers treated with silicone to create a non-stick surface for baking and cooking. The term "parchment paper" is typically used in the United States and Canada, while "baking paper" is more common in the UK, Australia, and New Zealand.
Yes, parchment paper is generally considered less toxic than aluminum foil. Because it is made from processed cellulose, it is chemically inert and doesn't leach metals or chemicals into your meals.
Yes, scientific studies and recent class-action lawsuits indicate that Ziploc-style bags release microplastics and nanoplastics. The breakdown is heavily accelerated by extreme temperatures (freezing or microwaving) and continuous wear.
Types of paper that are not recyclable are coated and treated paper, paper with food waste, juice and cereal boxes, paper cups, paper towels, and paper or magazine laminated with plastic.
Parchment paper can pose toxicity concerns depending on how it is manufactured and the coatings applied to it. The primary risks stem from three specific factors:
To avoid toxic chemicals like PFAS, chlorine bleach, and heavy metals, switch to certified non-toxic, unbleached parchment paper. These alternatives use natural silicone (derived from sand) for non-stick properties and are totally chlorine-free.
Both silicone baking mats and unbleached parchment paper are generally very safe for standard baking, but they have different chemical makeups and safety considerations. Neither poses a significant health risk when used correctly, but knowing how to choose and use them properly is key.
PFAS-free parchment paper is designed to handle high-heat baking without releasing "forever chemicals". Reputable brands rely on natural silicone (derived from sand and quartz) or sulfuric acid treatment rather than toxic coatings to achieve their non-stick properties.
They stopped making true tin foil in the 1940s because aluminum was cheaper, lighter, more durable, and—crucially—did not leave a metallic aftertaste on food. Although true tin foil hasn't been produced for nearly a century, the name "tin foil" stuck around out of habit.
The best everyday parchment paper substitute for baking is aluminum foil lightly coated with butter or cooking spray. For cooking or roasting, a simple coating of oil straight on the pan will work perfectly.