Parchment Paper vs. Wax Paper: What’s the Difference?

Parchment paper, or baking paper, is a cellulose-based composite with a silicone coating standard for baking. Its cellulose base contains plant cell walls and vegetable fibers, like cotton, and is pressed so it can’t break down. Parchment paper has a non-stick surface and is moisture-resistant and grease-resistant. It also holds up to humidity, making it a great alternative to cooking spray. It comes in both bleached and unbleached varieties.

Most cooks use parchment paper when baking, as it’s heat-resistant, but it’s a much more versatile kitchen tool:

1. 1. Lining: The most common way to use parchment paper is lining your baking sheets, baking tray, or cake pans when you make desserts, roast vegetables, or bake bread or other baked goods, instead of greasing the dish with oil or butter. Simply unroll the paper and cut it to the size you need. Grease the pan to keep the paper from moving around as you work.
2. 2. Countertop protection: Lay out parchment paper on the counter for easier cleanup when you’re rolling out dough or tenderizing meat on your counter.
3. 3. Layers: Use parchment paper to separate dessert layers when storing or transporting desserts, like cookies and brownies.
4. 4. Makeshift cornet: Roll parchment paper into a cone if you’re out of cornets for pastry and piping bags.
5. 5. En papillote: En papillote is a cooking technique for protein that holds in steam. Lighter proteins, like fish and chicken, are often wrapped in parchment paper for this technique.

Wax paper is paper with a thin layer of wax on both sides, typically petroleum-based paraffin wax or wax made from soybeans. Wax melts when exposed to high heat, with a melting point of approximately 420 degrees Fahrenheit and higher, so wax paper is best for cold applications in the kitchen. Its wax coating makes it water-resistant.

Parchment paper and wax paper are kitchen papers you can use to line countertops for easy cleanup. In terms of food preparation and storage, parchment paper is best for baking and cooking since it has a higher heat tolerance. The lining of wax on wax paper makes it best for cold applications, like wrapping food items in the refrigerator and freezer.

While parchment paper and wax paper are largely interchangeable, there are a few great wax and parchment paper substitutes if you’re out of both:

1. 1. Aluminum foil: Aluminum foil is a thin form of aluminum that holds up in high temperatures, making it a great substitute for parchment paper. However, foil isn’t non-stick and can potentially stick to your food after cooking. Cooks can use foil to wrap meat in the freezer short-term, cover bowls to hold in heat, wrap foods to store in the fridge, and make disposable funnels.
2. 2. Freezer paper: You can use freezer paper and wax paper to wrap food items before storing them in the freezer. Freezer paper is coated on one side, whereas wax paper is coated on both sides. Freezer paper keeps the freezer burn out longer and is more durable than wax paper. Like parchment paper and wax paper, freezer paper is not recyclable.
3. 3. Plastic wrap: Also called cling wrap or shrink wrap, plastic wrap is a short-term option best for microwave use or refrigerator storage. (Plastic wrap will melt in the oven.) You can also use it to line an open ice cream carton to prevent ice from forming.
4. 4. Silicone baking mat: For a long-term parchment and wax paper substitute, you can invest in a baking mat, which is a reusable silicone mat for lining baking pans.

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