Think Twice Before Cooking With Parchment Paper
Parchment paper has become a kitchen staple for home cooks and professional chefs alike. It’s convenient, mess-free, and seemingly harmless—a miracle solution for baking cookies, roasting veggies, or keeping your pans clean. But what most people don’t realize is that not all parchment paper is created equal. Some versions can actually expose you to chemicals and safety risks you’d never expect in your cozy kitchen.
Before you reach for that roll, here’s why you might want to think twice.
1. Not All Parchment Paper Is Safe for High Heat
Most parchment paper is labeled oven-safe up to 420°F (215°C). But here’s the catch—many home ovens fluctuate in temperature, especially during preheating or broiling. When parchment paper exceeds its limit, it can scorch, smoke, or even catch fire.
Ever notice brown edges or a burning smell when roasting at high heat? That’s your parchment paper telling you it’s in danger. If your recipe calls for temperatures above 425°F—like for pizza, broiling, or high-heat roasting—opt for unlined baking sheets, silicone mats, or foil (for dry foods) instead.
2. Beware of Chemical Coatings
Here’s where things get a bit concerning: many brands of parchment paper are coated with PFAS (per- and polyfluoroalkyl substances)—the same family of “forever chemicals” found in nonstick cookware, fast food wrappers, and waterproof materials. These compounds are used to make parchment paper resistant to grease and moisture, but they don’t break down easily in your body or the environment.
Studies have linked PFAS exposure to health risks including:
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Hormonal disruption
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Immune system interference
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Liver damage
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Increased cancer risk
The safest bet? Look for parchment paper labeled “PFAS-free” or “unbleached and compostable.” These versions use natural coatings like silicone, which are much safer for both you and the planet.
3. White Isn’t Always Right
Bleached (white) parchment paper is often treated with chlorine compounds to give it that clean, crisp look. During manufacturing, this process can produce dioxins, toxic chemicals that can leach into food when heated. While the levels may be low, repeated exposure over time can add up.
If you prefer the convenience of parchment but want to avoid unnecessary toxins, choose brown, unbleached parchment paper instead—it’s just as effective and far safer.
4. It’s Not as Eco-Friendly as You Think
Many people assume parchment paper is biodegradable because it looks and feels like paper. However, if it’s coated with silicone or PFAS, it won’t break down naturally. That means it can linger in landfills for years.
The greener alternative? Reusable silicone baking mats or uncoated baking sheets with a bit of oil. They’re cost-effective, durable, and waste-free.
5. When It’s Perfectly Safe to Use
Despite its drawbacks, parchment paper isn’t evil—it just needs to be used wisely. It’s still great for:
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Baking cookies or cakes at moderate temperatures
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Lining pans for easy cleanup
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Steaming fish or veggies “en papillote”
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Preventing food from sticking without excess oil
Just remember: keep it away from open flames, don’t exceed 425°F, and check that it’s PFAS-free and unbleached.
The Bottom Line
Parchment paper can make cooking easier—but not all brands deserve a spot in your kitchen. A little label-checking and temperature awareness can go a long way in keeping your food (and family) safe.
So next time you line a baking sheet, think twice. That simple sheet of paper might hold more than just your next batch of cookies—it might hold a few hidden surprises you’d rather avoid.
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