It is usually heat-resistant up to about 200☌ (180☌ fan-forced).Īnd then there is ‘waxed’ paper that can’t be used in your oven and therefore is unsuitable to use when baking. It tends to be thinner and therefore more suitable to use when lining a tart case before adding pastry weights when blind baking as it will ‘mould’ into the pastry case more easily. Greaseproof paper doesn’t have the silicone coating but is, as it’s name suggests, grease-resistant and can also be used to line trays and tins when baking – BUT you will need to grease it on both sides, otherwise it will stick! Also allow your baking to cool before peeling it away to make it easier to remove and less likely to stick. Some recipes refer to it as parchment paper. It can also be used to make paper icing bags and for wrapping food to cook ‘en papillote’.
Wax paper is actually coated with wax and not intended for use in the oven. Unlike waxed paper, it can withstand exposure to temperatures up. It is also great to use two sheets either side of your pastry when rolling out – it does away for the need to use flour to stop it from sticking to the bench top or rolling pin. Parchment paper and wax paper are very different. Parchment paper is paper that is coated with silicone, making it moisture and grease resistant. It might brown in a hot oven, but it will take much high temperatures than waxed. This is especially useful if you are working with sticky foods like ground meat, dough, or pasta. Parchment paper has been run through a chemical process to make it non-stick. You can put either type of paper down on your work surfaces and discard it when you are done, so cleanup is fast and easy. Wax paper and parchment are also useful in various food preparation processes. You can still use it at temperatures above this but it will tend to brown around the edges. Wax Paper vs Parchment Paper for Food Preparation. Generally it is heat-resistant up to 220☌ (200☌ fan-forced). Modern parchment paper is also typically treated with silicone, which enhances its heat resistance and makes it even. Parchment paper is chemically treated to withstand reasonable exposure to heat, liquids, and oils. Non-stick baking paper has a thin silicone coating to prevent your baking sticking to oven trays and cake tins without having to grease with butter or oil. Herein lies the biggest difference between parchment paper and wax paper: parchment paper can go in the oven wax paper cannot. ‘Non-stick baking’ paper is not the same as ‘greaseproof’ paper and it’s good to know the differences so you can choose the best one for the type of baking you are doing.
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