These materials are kitchen staples and used for a variety of cooking purposes. Here I explore when to use them and any pros or cons.
Parchment
Wikipedia: Parchment paper, baking paper, or bakery release paper are cellulose-based papers that have been treated or coated to make them non-stick. They are used in baking as a disposable non-stick surface.
Specs: The paper is grease and moisture resistant and safe to use up to 425F. It comes in bleached and unbleached versions (I use unbleached). It comes in full or half sizes.
Comment: I have used this paper in a 500F oven for pizza (and I made 6 of them) and it browned (darkly) but did not catch fire and the food tasted great. So it can be used at higher temps but the manufacturer is correct there is no heat response at 425F.
Uses: Keeps baking sheets basically clean and easy to wash up. Wrap up fish and veggies for oven baking/steaming (cook en Papillote) . It prevents sticking so your cookies or cakes or pies come out of the pan easily. Can create an emergency piping cornet for icing or funnel. Clean workstation for dealing with meat, making meatballs?
Aluminum Foil
Wikipedia: A thin layer of aluminum pressed into a roll. The foil is pliable, and can be readily bent or wrapped around objects. Thin foils are fragile and are sometimes laminated to other materials such as plastics or paper to make them more useful. It withstands high heat and does not get hot to the touch.
Comment: The Chefs I work with do not like food touching this foil. Health sites, such as HealthLine, indicate aluminum is ingested through food, water and medication. However, most of the aluminum you ingest is passed in feces and urine and is not considered harmful. My concern is that aluminum has been noted for a role in alzheimer’s, we know cooking in aluminum will leach some of the metal into the food, and there is just not enough studies to know if we should avoid adding aluminum to our food. So I err on caution and do not use the foil, aluminum cooking utensils, pots or pan. Or when I do use the foil I first wrap the food in parchment paper so nothing touches the metal.Some studies are showing aluminum can harm those of us who have other diseases. (1)(2).
Uses: To keep delicate veggies tasty while grilling, to wrap leftovers in prior to putting in the fridge, or to keep baking or roasting pans clean. It is often used to tent meats either in the oven or once out and resting. Grills can sometimes be lined with this foil as well. Never put in the microwave
Wax paper
Wikipedia: Wax paper is paper that has been made moisture-proof through the application of wax. Great to wrap things in, but not things that go into the oven or microwave. I also have the beeswax paper that I use at different times. These are reusable materials and wrap up things well.
Uses: Line pans that are not cooked, like fudge making. Where parchment is for hot, wax paper is for cold. Wrap up food for placement in the fridge or lunchbox. I have read where some recommend using it in microwaves since the melt temp is higher (3) but I tend not to do this.
Specs: Paper coated in paraffin wax.
Silicon Mats
Wikipedia: As a low-taint, non-toxic material, silicone can be used where contact with food is required. Non-stick bakeware and reusable mats used on baking sheets.
Uses: High tech replacement for parchment paper and foil capable up to 450F.
Specs: With proper use and maintenance this can be a reusable and long lived mat. Place Non-Stick Silicone Baking Mats on a baking sheet or pan with the writing side up. Clean up with warm water, a soap and a sponge and air dry. Store flat or rolled into a tube. Don’t cut the mats or on them. Needs no added oil, so calorie friendly. Don’t put directly on grill racks.
