Parchment Paper

Parchment paper is a thin, nonstick, heat-resistant paper used to line pans and baking sheets. It features a silicone-coated surface that releases food cleanly and feels silky-smooth, and it handles typical oven temperatures up to about 420-450°F. Cooks use it to prevent sticking, roll out dough, pipe decorations, and cook en papillote; it is sold as rolls, pre-cut sheets, and cake pan rounds.\n\nModern baking parchment evolved from greaseproof paper made from refined wood pulp, with silicone coating standardized in the mid-20th century. It is ubiquitous in European and North American patisserie and confectionery, manufactured by purifying cellulose, calendering the sheet, and curing a thin silicone layer.