Every time I post a baked recipe on my blog, I always recommend that my readers use parchment paper on baking sheets and in pans.
This results in questions every single time: Is parchment paper really necessary? What does it do? Can you substitute foil or wax paper for parchment paper? Where do you find parchment paper?
I’m always surprised to hear that so many bakers haven’t discovered the shining attributes of parchment paper.
If you fall into the category of either new-to-parchment-paper or parchment-paper-resistant, I’d like to share my top reasons for keeping a roll in your pantry at all times.
Even baking.
Not all baking sheets are equal. Some pans are better at spreading heat evenly over the entire surface, based on the metal used and construction. Others tend to have hot and cool areas that result in baking issues. Using parchment paper creates a thin airy layer between the baking sheet and the paper that helps regulate the temperature, and neutralize hot spots.
Reduces undesirable spreading.
There’s nothing worse than flat greasy-looking cookies. Parchment paper gives cookie dough something to hold on to, for fuller cookies that do not to spread too much. When cookies are thicker, they tend to be softer in the middle as well.
Eliminates sticking.
Cookies baked on parchment paper slide right off the baking sheets. Cake pans lined with parchment allow the cakes to flip easily out of pans, without clinging to the bottom.
Clean cutting.
Ever wonder why brownies and bars in photos look so perfect, yet yours are squashed or messy around the edges? If you line pans with parchment before baking, you can easily lift the entire sheet of treats out of the pan by the edges of the paper. This enables neat straight cuts, without the sides of the pan getting in the way. Try it with casseroles as well! (P.S. Wiping the knife with a wet paper towels also keeps the brownie edges clean!)
Cleanup.
Hate scrubbing burnt-on crusty bits off large pans and baking sheets? Me too. Lining pans with parchment paper makes cleanup a breeze! Just throw the dirty parchment paper away and rinse off the pan with warm water. I use parchment paper not just for baked goods, but for roasted meats and vegetables as well to make cleanup fast and efficient.
Insulation.
Wrapping fish, poultry, and meat in a parchment paper envelope before baking creates a steam pocket that cooks the meat gently. This results in a moist and tender texture, and reduces the chance of overcooking. (Have you see Heather’s post on how to perfectly cook salmon? You guessed it, she uses parchment paper.)
Breathe easy.
While foil and plastic wrap seal out air, parchment paper allows foods to breathe a little when wrapped. This means exterior crusts stay crisp, instead of getting soggy.
So, to answer the questions above:
Is parchment paper really necessary? Undoubtedly, if you want the best baking results.
What does it do? So many things, including promoting even baking and making clean up easy. Want even more ideas? Check out Bridget’s post sharing her favorite ways to use parchment paper!
Can you substitute foil or wax paper for parchment paper? For wrapping, yes. Yet for baking, parchment paper is the best choice.
Where do you find parchment paper? At my grocery store, it’s in both the baking aisle and the aisle with foil, plastic wrap, and wax paper.
I hope I’ve convinced you to give parchment paper a try. Once you see the benefits for yourself, you’ll never be without it!
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