sheets parchment paper

Parchment paper is a grease-resistant, heat-resistant sheet material made from wood pulp that has been treated with an acid wash and coated with silicone on one or both sides. Originally developed in the early 20th century as a modern alternative to traditional parchment (made from animal skin), contemporary parchment paper is non-stick and designed to withstand oven temperatures up to 420–450°F (215–230°C), depending on the brand. The silicone coating prevents food from adhering to the surface while allowing steam to circulate, making it essential for even baking and easy food release.

Parchment paper is distinct from butcher paper (which lacks the silicone coating and is unsuitable for direct food contact at high heat) and wax paper (which uses a wax coating that melts above 350°F). The material is available in bleached and unbleached varieties; bleached versions undergo chlorine processing to achieve a pure white appearance, while unbleached parchment retains a natural tan color and contains no chemical residues.

Parchment paper is used throughout the kitchen as a non-stick surface for baking, roasting, and cooking. In pastry work, it prevents cookies, macarons, and delicate pastries from sticking to baking sheets while ensuring even heat distribution and browning. For savory applications, it is employed in en papillote cooking (fish or vegetables steamed in parchment packets), roasting vegetables and proteins, and lining sheet pans for roasted meats. In chocolate work and candy making, parchment provides a clean surface for tempering and setting.

Beyond the oven, parchment paper serves multiple functions: lining cake pans for easier removal, wrapping foods for storage, creating piping bags when rolled into cones, and as a clean surface for kneading dough or working with sticky ingredients. It is also used in some slow-cooker and steaming applications.