Parchment, wax paper have different uses for baking

March 30, 2011 at 12:00a.m.

By Susan M. SELASKY

Detroit Free Press

Cooks may wonder about the difference between wax paper and parchment paper. Can they be used interchangeably in baking?

Wax paper is lightweight tissue paper coated on both sides with paraffin. Parchment paper is heavier nonstick paper that is treated with sulfuric acid and coated with silicone. It is sold bleached and unbleached. Parchment paper is grease-proof and moisture-resistant. Wax paper is not as moisture-proof.

Both are used in baking, but not always interchangeably. In the oven, you can use wax paper only if it doesn’t come in contact with direct heat. For example, many older cake recipes call for lining the baking pan with wax paper before pouring in the batter.

Parchment paper also can be used to line cake pans, but it can take the oven’s direct heat. You can line baking sheets with parchment for making cookies, so they don’t stick. You can’t do that with wax paper.

Both have other uses, such as lining containers to hold cookies or other baked goods for storage. Crumpled up wax paper is good for holding cookies in place when shipping. Parchment can be used as a pastry bag. You can also sift dry ingredients onto parchment paper, then use the paper to funnel the dry ingredients into a bowl.

Parchment paper is available in rolls like wax paper, but it’s also sold in individual square sheets and precut circles. Parchment paper costs more.

One notable use of parchment paper is for cooking foods en papillote. The food is loosely wrapped in a sheet of parchment with the edges folded over and crimped several times to seal the package. When the food bakes and lets off steam, the packet puffs up. Fish and vegetables are good candidates for cooking en papillote. Here’s one of my favorite recipes.