The high stakes of the holiday season have an interesting way of making us question everything we thought we knew about cooking. Not only are we doubting every kitchen skill we've acquired throughout our lives, but we also have zero time for mistakes.
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.
During these busy weeks when we find ourselves juggling cookie trays, gingerbread house parts and time-saving sheet pan recipes that we really need this chaotic time of year,both kinds of kitchen paper are inevitably called into service. But knowing which to use when can feel trickier than rolling up the perfect bûche de Noël.
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?
To help clear all of this up, we spoke with a pair of baking experts to find out exactly what wax paper is, what parchment paper is, why the two are not interchangeable and the clear reasons one of them belongs in the oven while the other should absolutely never go near heat. And just for good measure, we asked about freezer paper too—and how that fits into the mix.
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!
Related: Wait, What's the Difference Between Phyllo Dough and Puff Pastry?
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.
Related: The Super Smart Viral Parchment Paper Trick We Wish We’d Known About Sooner
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The short answer: No. "Never use wax paper in the oven, as the wax coating will melt—and can even smoke or burn," says Chicago pastry chef Casey Doody, founder of the culinary consultancy pastryCASE. Wax paper is best for cold and room-temperature uses only.
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 has a range of handy uses on the cooler side of kitchen prep, explains Doody. Its insulating, moisture-resistant properties make it perfect for wrapping sandwiches, keeping cheese fresh in the fridge, separating layers of cookies or candies in an airtight container and lining your countertop for a clean work surface when you’re rolling out dough or working with sticky ingredients.
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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Now that we're clear on what wax paper is, it's time to move on to parchment. Parchment paper is a paper that's been specially treated or coated with food-safe silicone. "The silicone coating makes it moderately nonstick and heat-resistant," Cooper explains.
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"Yes!" Cooper says. "Parchment paper is heat-safe and designed for oven use. It won’t burn or melt at normal baking temperatures and can even help promote even browning and easy release of baked goods."
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.
Parchment paper is generally safe to use at temperatures up to 450°, Doody notes. It's fine to zap in a microwave, as well as in an air fryer, provided you don't exceed the paper's safe temperature limit. In your air fryer, just be sure to trim any excess so the paper doesn't directly touch the heating element, which could get hot enough to create a fire hazard. (Or purchase some precut parchment sheets specially sized for your appliance.)
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!
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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.
Related: Wait, What's the Difference Between Phyllo Dough and Puff Pastry?
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.
Just note that freezer paper is not heat-safe, so keep it away from your oven, stove, air fryer, microwave and grill.
Now that you're an unofficial kitchen paper expert, let the good times...unroll. Your best holiday cooking awaits!
Up Next:
Related: Wait, Can I Reheat a Casserole More than Once?
Sources:
• Rochelle Cooper, Washington, D.C.-based pastry chef of The Duck & The Peach, La Collina and The Wells.
• Casey Doody, Chicago pastry chef and founder of the culinary consultancy pastryCASE.
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