Wax Paper: Grease-Proof Pan Liners

Parchment paper is a non-stick, heat-resistant paper coated with silicone. It is used in baking and cooking to provide a non-stick surface that also promotes even baking and reduces spreading.

While it is not compulsory to grease parchment paper, some recipes advise greasing the pan and then lining it with paper. This is a belt-and-braces approach to ensure the cake doesn't stick to the tin. Greasing the pan can also help the paper stick to it, preventing batter from seeping underneath and causing the bake to stick.

However, wax paper is not the same as parchment paper and should not be used as a substitute as it will burn in the oven.

Parchment paper is non-stick and heat-resistant

Parchment paper, also known as baking paper, is a cellulose-based paper that has been processed to achieve properties such as non-stickiness, grease resistance, and heat resistance. It is commonly used in baking and cooking as a disposable non-stick paper.

The paper is made by running sheets of paper pulp through a bath of sulfuric acid or, sometimes, zinc chloride. This process imparts desirable properties to the paper, such as high density, stability, heat resistance, grease resistance, and non-stick properties. Parchment paper is heat-resistant up to temperatures of 220°C, or 450°F, depending on the brand.

The non-stick surface of parchment paper eliminates the need to grease sheet pans, allowing for rapid batch cooking with minimal cleanup. It is also used for cooking en papillote, where food is steamed or cooked within closed pouches made from the paper. Parchment paper is versatile and can be used for lining baking sheets, wrapping fish, and lining cake pans.

Parchment paper is distinct from wax paper, which is not heat-resistant and should not be used in the oven. Wax paper has a thin coating of wax on both sides and can melt and catch fire at high temperatures. Parchment paper, on the other hand, is safe for oven use due to its silicone construction, which prevents it from melting.

In summary, parchment paper is a heat-resistant and non-stick paper that is essential for baking and cooking, offering convenience and ease of use.

Wax paper is not a substitute for parchment paper

Wax paper and parchment paper are two different things and cannot be used interchangeably in all situations. While they are similar in some ways, there are some key differences that make them unsuitable substitutes in certain applications.

Wax paper is tissue paper coated in food-safe paraffin wax. It is non-stick and moisture-resistant, but it is not heat-resistant. This means that it is unsuitable for use in the oven, as the wax will melt, smoke, and possibly catch fire. The only exception to this is when baking cakes, as the batter will completely cover the wax paper, preventing the wax from melting.

On the other hand, parchment paper is made from cotton fibre and/or wood pulp and is treated with an ultra-thin layer of silicone. This makes it non-stick, heat-resistant, and moisture-resistant. Parchment paper is safe to use in the oven, making it ideal for lining baking sheets and cake pans. It is also compostable, although not recyclable.

While wax paper and parchment paper can be used interchangeably in some situations, such as freezing food or food preparation, when it comes to baking, parchment paper is the only option. Wax paper cannot be exposed to heat, so it cannot be used to line baking pans or sheets. Therefore, if a recipe calls for lining a pan with parchment paper, it is not advisable to substitute wax paper, as it could melt or even catch fire.

Greaseproof paper is not the same as parchment paper

When it comes to baking, using the right tools and materials is essential for achieving the desired results. While greaseproof paper and parchment paper may seem interchangeable, they are, in fact, distinct products with different properties and functions. Understanding these differences is crucial to ensure your baked goods turn out perfectly.

Greaseproof paper, also known as butter paper, is a type of paper that is grease-resistant. However, it does not have a non-stick surface, and therefore, it is not suitable for use in baking. Its primary purpose is to provide a protective barrier between food and surfaces, such as a chopping board, or for wrapping fatty or moist foods. For instance, it is ideal for preparing ingredients like fish, raw meat, onions, or beetroot, as it prevents cross-contamination and makes cleanup easier. Greaseproof paper is also useful for packaging food, especially when going on a picnic, as it helps keep food fresh.

On the other hand, parchment paper, also known as bakery paper or baking paper, is specifically designed for baking and cooking. It is a type of greaseproof paper that has been coated with silicone, giving it a non-stick surface. This coating prevents food from sticking to trays, tins, or dishes, eliminating the need for additional greasing. Parchment paper is also highly heat-resistant, making it safe to use in the oven at temperatures up to 220°C or 425°F. This heat resistance allows for even baking and helps to reduce spreading, making it particularly useful for baking thick cookies.

The distinction between greaseproof and parchment paper lies primarily in their composition and intended use. Greaseproof paper lacks the silicone coating found on parchment paper, which is why it requires greasing on both sides before being used in baking to prevent sticking. Parchment paper, on the other hand, is inherently non-stick due to its silicone coating, eliminating the need for additional grease. Additionally, while greaseproof paper is versatile for food preparation and storage, parchment paper is specifically designed for the high temperatures and demands of baking.

In conclusion, while both types of paper offer grease-resistant properties, only parchment paper is truly non-stick and suitable for the unique demands of baking. Understanding this difference is essential for bakers to ensure their creations release easily from their pans and achieve the desired texture and appearance.

Parchment paper is usually not greased

Parchment paper is made from cotton fibre and/or pure chemical wood pulp and is treated with an ultra-thin layer of silicone, making it non-stick, heat-resistant, and moisture-resistant. It is a staple in a baker's kitchen and is used for lining baking pans, layering between stacked baked goods, and promoting even baking. Parchment paper is usually not greased because it is already non-stick. Greasing the parchment paper can cause baked goods to overspread and become greasy.

However, if a recipe specifically instructs you to grease the parchment paper, it is recommended to do so, especially if it is your first time following that recipe. Additionally, if you are baking bread in a loaf pan, greasing the parchment paper can help it stick to the pan, preventing the batter from seeping underneath and causing the loaf to stick.

In summary, while it is generally not necessary to grease parchment paper, there may be specific instances or recipes where greasing the paper can provide certain benefits or advantages.

Parchment paper can be greased, but it will affect the texture of the bake

Parchment paper is already non-stick due to its silicone coating, so it does not need to be greased. However, if you are making a cake, it is recommended to grease the interior sides and edges of the pan to ensure the cake doesn't stick to the sides, as the parchment paper will only cover the bottom of the pan. Greasing the pan can also help the parchment paper stick to the pan and prevent batter from seeping underneath.

If you are baking cookies, you should not grease the parchment paper as it will cause the cookies to spread too much and become greasy.

In some cases, a recipe may instruct you to grease the parchment paper. In this case, you may want to follow the instructions, especially if it is your first time making the recipe.

Frequently asked questions