Parchment Paper
Silicon-coated, heat-resistant paper used to line baking sheets, preventing food from sticking and burning.
Temperature safety limit: Standardly safe up to 450°F (232°C) • Do not expose to direct broil flames
Parchment paper (also known as silicone paper) is a heavy-duty, cellulose-based paper that has been treated with acid to increase its density and heat resistance, and then coated with a thin layer of silicone. This silicone coating makes parchment paper highly non-stick, grease-resistant, and heat-safe up to temperatures of 420°F to 450°F (215°C to 230°C) depending on the brand. In baking, it is an indispensable tool used to line baking sheets, cake pans, and tart molds. It prevents cookies, breads, and delicate cakes from sticking to hot metal surfaces, eliminating the need to grease and flour pans, which can burn and add excess fat to bakes.
Parchment paper is also used to create piping bags (cornets), bake delicate fish in packages (en papillote), and roll out sticky cookie doughs between sheets. It is distinct from wax paper, which is coated in paraffin and will smoke and burn if exposed to oven heat.
Confusing wax paper with parchment paper in the oven. The wax coating on wax paper melts under heat, producing acrid smoke, sticking to your baked goods, and creating a fire hazard.
In the UK and Australia, this is often called Baking Paper or Greaseproof Paper (though true greaseproof paper lacks the non-stick silicone coating).
Use to line cookie sheets, cake pans, and bread pans to ensure clean release, and for rolling out sticky pastry doughs.
Silicone baking mats (Silpat), reusable Teflon sheets, or greasing and flouring the pan with butter.
Store in its original roll container in a dry drawer. Keep away from water, which can soften the paper fibers.