Cue the annual baking-paper quagmire: remembering the difference between parchment paper and wax paper, which sit side by side in our kitchen drawers, frustratingly similar in look and feel, their purposes a recurring mystery.
Which one will keep your cranberry–apple mini pies from sticking together in storage? Which one is safe in the oven? Which one is the one your grandmother used, and why can’t these things just be labeled more clearly?
Before you preheat the oven this holiday season, get clear on which paper is which so you can make all of your holiday goodies with confidence. You got this!
What Is Wax Paper?
"Waxed paper is a smooth paper coated on both sides with a thin layer of wax, usually paraffin or soybean wax," Washington, D.C.-based pastry chef Rochelle Cooper of The Duck & The Peach, La Collina and The Wells tells Parade. "It is moisture-resistant and nonstick." And a note about wording: While “waxed paper” is technically the correct term, “wax paper” is widely used and is most likely the term you'll see on the box, which is why you'll see it used most often in this article. And not to confuse matters further, but some people call wax paper paraffin paper. All these terms describe the same product, Cooper says.
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A good rule of thumb: Steer clear of using wax paper in any situation where the temperature will exceed 120°, which pretty much eliminates ovens and air fryers right off the bat. As for microwaves, some folks do safely use wax paper for short bursts—say, to loosely cover a cup of soup during a 60-second reheat to prevent spattering—but just note that microwave temperatures can be hard to predict and control, so this practice isn't without some risk.
Wax paper is also fine to use in the freezer—for instance, if you're stacking meat patties for short-term storage—as long as you don't apply heat to the paper later on. (Read below for some additional freezer pointers.)
Related: 45 Must-Bake Chocolate Cookies for Christmas This Year
What Is Parchment Paper?
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So parchment paper is the roll to grab for baking magic, Cooper says—the safe, correct choice for any scenario involving a hot stove or oven. Use it to line cookie sheets and cake pans, bake up fancy-looking muffins, roast veggies, bake fish en papillote, create a steam shield for mashed potatoes or whip up a trendy paper bag apple pie.
On a similar note, take care to keep parchment paper away from open flames—whether from a grill or stovetop burner. Parchment paper is heat-resistant, not fireproof. Safety first!
Is Wax Paper the Same as Parchment Paper?
Not even close, as you may have inferred by now. Both Doody and Cooper reiterate that while the two papers look and sometimes feel similar, they serve completely different purposes. Remember, parchment is silicone-treated and heat-safe. Wax paper is wax-coated and should never go in a hot oven or an air fryer. If heat is involved, parchment is the safe choice.
Not to add another layer of confusion here, but Cooper says freezer paper is a useful kitchen helper to know about. This heavier-gauge paper product is manufactured with a food-safe plastic coating—usually polyethylene—on one side and left plain on the other side. The coated side goes directly against food, creating a strong moisture barrier that provides optimal protection against freezer burn during extended storage.
Now that you're an unofficial kitchen paper expert, let the good times...unroll. Your best holiday cooking awaits!
Related: Wait, Can I Reheat a Casserole More than Once?
Sources:
• Casey Doody, Chicago pastry chef and founder of the culinary consultancy pastryCASE.
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