Views: 0 Author: Site Editor Publish Time: 2025-04-02 Origin: Site
Greaseproof paper vs parchment paper—which one is right for your kitchen? Many home cooks and bakers assume they’re the same, but their differences can impact your cooking results. Using the wrong one could lead to sticking, burning, or grease leakage.
In this post, we’ll explore the key differences between greaseproof and parchment paper, their uses, and which works best for baking, cooking, and food storage. Whether you're wrapping food or lining a baking tray, this guide will help you make the best choice.
Greaseproof paper is a specialty paper designed to resist grease and oil without using a wax or silicone coating. It is made from refined wood pulp, which undergoes a unique process to create a dense, non-porous structure. This treatment increases its grease resistance, making it ideal for wrapping oily foods or lining trays for light baking.
The manufacturing process involves supercalendering, where paper is pressed under high pressure to compress fibers. This reduces porosity, forming a smooth, grease-resistant surface. Unlike parchment paper, it lacks a non-stick silicone coating, which affects how it performs in baking.
Greaseproof paper repels grease by preventing fats and oils from passing through its compact fiber structure. Unlike wax paper, which relies on a wax coating, greaseproof paper achieves this property naturally through refining and mechanical treatments. However, while it resists grease, it is not non-stick like parchment paper. This means that in high-heat baking, food may stick unless additional greasing is applied.
Lining Trays for Light Baking – Works well for baking goods that don’t require high heat. Cookies, pastries, and other low-fat items can be placed on greaseproof paper for easy removal.
Is It Oven-Safe? – While it can withstand moderate temperatures, it is not as heat-resistant as parchment paper. Direct exposure to very high temperatures may cause it to brown or weaken.
Does It Require Greasing? – Yes, for some recipes. Since it lacks a non-stick coating, additional oil or butter may be needed to prevent sticking, especially for high-fat baked goods.
Wrapping Greasy Foods – Commonly used for wrapping burgers, sandwiches, and fried foods to keep grease from seeping through.
Fast-Food and Deli Use – Restaurants, bakeries, and delis use greaseproof paper to wrap food while maintaining freshness.
Takeaway Containers – Often found as an inner lining in paper food containers to prevent grease leakage.
Dairy Industry – Used for wrapping butter, cheese, and other dairy products to prevent oil absorption.
Meat Processing – Helps in storing cured meats like salami, ensuring that excess grease does not soak into packaging.
Confectionery Applications – Commonly used in wrapping chocolates, sweets, and candies due to its moisture and grease resistance.
| Advantages | Disadvantages |
|---|---|
| Effectively resists grease and oil without coatings | Not highly heat-resistant, may brown in the oven |
| More affordable compared to parchment paper | Can stick to high-fat baked goods |
| Widely used in food packaging and light baking | May require greasing for better release in baking |
Parchment paper is a heat-resistant, non-stick paper commonly used for baking and cooking. It's treated with a silicone coating, which provides its non-stick properties, preventing food from sticking while ensuring it can withstand high temperatures. Unlike greaseproof paper, parchment paper has a smoother, more durable surface due to the silicone treatment. This makes it ideal for high-heat applications like baking, as it resists moisture and won’t tear easily.
Bleached parchment paper is white, achieved through chemical treatment. It has the same non-stick and heat-resistant properties as unbleached paper.
Unbleached parchment paper retains its natural brown color and is preferred by those seeking a less chemically processed product.
Performance Differences – Both types provide the same results in baking, with unbleached being a more eco-friendly choice for environmentally-conscious users.
| Feature | Bleached Parchment Paper | Unbleached Parchment Paper |
|---|---|---|
| Color | White | Natural brown |
| Chemical Processing | Yes | No |
| Performance | Identical performance | Identical performance |
| Environmental Impact | Slightly more processed | More eco-friendly choice |
Parchment paper is favored for its non-stick qualities. The silicone coating ensures food doesn’t stick, reducing the need for additional greasing or oil. Unlike greaseproof paper, parchment paper repels grease, making it ideal for baking pastries, cakes, and cookies.
The paper’s heat resistance is another key feature, allowing it to handle temperatures of up to 450°F (232°C) without burning. This makes it suitable for various cooking methods, such as roasting and steaming.
Lining Baking Trays – Perfect for baking cookies, cakes, and pastries, preventing sticking and simplifying cleanup.
No Additional Greasing Needed – Eliminates the need for oil or butter to prevent food from sticking, unlike greaseproof paper.
En Papillote Cooking – Ideal for wrapping fish, vegetables, or poultry, sealing in moisture and flavor.
Roasting Vegetables and Meats – Ensures even heat distribution while preventing sticking to roasting pans.
Candy-Making and Chocolate Work – Facilitates easy removal of melted chocolate or caramel after hardening.
Reusable in Some Cases – Can be reused multiple times for dry baking tasks before disposal.
| Advantages | Disadvantages |
|---|---|
| Heat-resistant and oven-safe up to 450°F | Slightly more expensive than greaseproof paper |
| Non-stick surface eliminates the need for greasing | Not ideal for greasy food storage |
| Ideal for baking, roasting, and steaming | Can be single-use, depending on application |
Greaseproof paper is made from regular paper that’s been treated with chemicals to resist grease and moisture. This treatment ensures that grease doesn't seep through but doesn’t give the paper any significant heat resistance or non-stick properties.
Parchment paper is made through a similar process but undergoes an additional step: it's coated with silicone to create a non-stick surface. This coating improves its strength and heat resistance, making it much more versatile for cooking and baking.
The silicone coating on parchment paper is key. It makes parchment paper non-stick, oven-safe, and more durable, whereas greaseproof paper lacks these benefits and requires extra greasing for non-stick results.
Greaseproof paper does a good job at preventing grease from seeping through, but it's not completely resistant to oil or moisture. It can absorb some grease, which may lead to sogginess or a less effective barrier over time.
Parchment paper excels at grease resistance. Thanks to the silicone coating, it prevents grease from being absorbed and keeps foods from sticking. It also doesn’t get soggy like greaseproof paper, making it ideal for greasy, oily, or moist foods like baked goods, meats, or vegetables.
Greaseproof paper generally can’t handle high temperatures. When exposed to heat, it may burn or discolor. It’s mostly used for wrapping or lining non-heated applications like food packaging.
Parchment paper, on the other hand, is oven-safe up to 450°F (232°C). Its silicone coating ensures that it won't catch fire or degrade under high heat, making it a reliable choice for baking, roasting, or cooking at high temperatures. This heat resistance also ensures it won't release harmful substances in the oven.
Greaseproof paper usually requires extra greasing, especially when used for baking or cooking. Without butter or oil, food may stick to the surface, making cleanup difficult or causing food to tear during removal.
Parchment paper comes with built-in non-stick properties, thanks to the silicone coating. It allows cookies, cakes, and pastries to easily release without any added grease or oil. It’s perfect for high-precision baking, as it ensures smooth and effortless food release.
Greaseproof paper is thinner and weaker than parchment paper. It can tear easily, especially when exposed to grease, moisture, or heat. Since it lacks the silicone coating, it’s not designed for multiple uses and is usually single-use, particularly in baking.
Parchment paper is much stronger, especially due to the silicone coating. It holds up well under high temperatures and grease, and in some cases, can be reused for dry applications. It’s also more durable, making it a better choice for applications that require strength, like lining baking sheets or wrapping foods in steaming and roasting.
| Best Practice | Description |
|---|---|
| Lining Baking Sheets | Place parchment paper directly on the tray to prevent sticking during baking. |
| No Need for Extra Greasing | Thanks to its silicone coating, parchment paper doesn’t need butter or oil. |
| Cut to Size | Trim the parchment paper to fit your pan, ensuring full coverage without excess. |
Not suitable for high heat – Greaseproof paper can burn or degrade in high temperatures, so avoid using it for baking at temperatures above 350°F (175°C).
Failure to grease – Since greaseproof paper lacks a non-stick coating, you must grease it to prevent food from sticking. Always add butter or oil.
Not ideal for baking – While great for wrapping or lining trays for cold uses, greaseproof paper isn’t reliable for most baking applications. It requires extra care to ensure food doesn’t stick.
Parchment paper can be reused depending on what you're baking. If you're baking dry goods like cookies, you can reuse it a few times, but once it becomes greasy or burnt, replace it. It’s designed to withstand heat, but using it multiple times can cause it to lose its non-stick qualities. For moist or oily foods, always use a fresh sheet.
Greaseproof paper doesn’t have a non-stick coating, so greasing it is necessary when baking sticky or greasy foods. Butter or oil is required to prevent items from sticking to the paper. However, for cold applications like wrapping sandwiches or cheese, greasing isn’t needed. For baking, always add some greasing when using greaseproof paper to ensure easy food release and better results.
Wrapping butter-based food – Greaseproof paper is ideal for wrapping foods that are greasy or oily, like butter or cheese. It prevents oils from leaking out, while offering protection and freshness.
Using as a liner for non-stick applications – It works well as a liner in non-stick baking trays or containers, especially when you don’t need the high heat resistance of parchment.
Wrapping sandwiches or snacks – Perfect for packing sandwiches, wraps, and snacks, greaseproof paper prevents moisture from soaking through, keeping food fresh.
Baking cookies, cakes, and bread – Parchment paper is a must when baking items like cookies, cakes, and bread. It prevents sticking and allows easy removal from pans without added grease.
Cooking with high heat – Ideal for cooking at higher temperatures, parchment paper can handle up to 450°F (232°C), making it perfect for roasting and baking.
Wrapping food for steaming or roasting – It’s great for wrapping food in the "en papillote" method, trapping moisture and flavor while cooking vegetables, fish, or meats.
Greaseproof paper is best for low-heat baking and food packaging, particularly for greasy items. It resists grease but isn’t suitable for high-temperature cooking. Parchment paper, on the other hand, offers heat resistance and non-stick properties, making it ideal for baking cookies, cakes, and other high-heat applications.
When choosing between the two, consider the purpose: parchment paper is better for baking and cooking at higher temperatures, while greaseproof paper works well for wrapping food and light baking tasks. Understanding these differences ensures you make the right choice for your needs.
You can bake with greaseproof paper, but it isn’t ideal for high temperatures. It may burn or degrade at higher heat.
Yes, parchment paper and baking paper are essentially the same. Both are non-stick and heat-resistant, perfect for baking.
You can substitute parchment paper for greaseproof paper in many cases, but parchment is better for baking and high heat.
Most greaseproof paper is biodegradable, especially if it’s uncoated. However, check packaging for eco-friendly claims.
[1] https://www.metsagroup.com/metsatissue/products-and-services/greaseproof-papers/differences-between-parchment-and-butter-paper/
[2] https://waxpaperglobal.com/blogs/greaseproof-vs-parchment-paper-key-differences-and-uses
[3] https://carccu.com/baking-parchment-vs-baking-paper/
[4] https://www.quora.com/What-is-the-difference-between-baking-parchment-and-greaseproof-paper
[5] https://www.limepack.eu/blog/greaseproof-paper-en/greaseproof-paper-vs-parchment-paper-which-is-best-for-your-baking-and-packaging-needs
[6] https://waxpapers.ca/difference-between-greaseproof-paper-vs-parchment-paper/
[7] https://www.sure-paper.com/news/your-kitchen-allies-the-difference-between-greaseproof-paper-and-parchment-paper/
[8] https://www.youtube.com/watch?v=BiyOZeBj8h0
