Can I cover food with parchment paper instead of foil?

Yes, you can often cover food with parchment paper instead of foil, especially in the oven to prevent browning, as it creates a safe, non-stick barrier, but foil is better for high-heat grilling or when you need a tighter seal or better heat conduction; parchment is ideal for acidic foods or sticky items where aluminum might react or stick, while foil works well for juicy meats or potatoes, but parchment is generally a preferred, safer, non-toxic substitute for general cooking and baking needs, according to sources like Reallwinfoil and The Kitchn on Facebook.

Is parchment paper less toxic than aluminum foil?

Yes, parchment paper is generally considered safer and better for most baking/cooking because it's non-stick, inert (won't react with acidic foods), and prevents leaching, while aluminum foil can transfer aluminum into food, especially with heat and acids. For high heat or when moisture barrier is needed (like grilling), foil might be used, but parchment is superior for preventing sticking and for general non-stick lining, though it has lower temp limits. 

What can I use to cover a baking dish if I don't have foil?

If you don't have aluminum foil, you can use an oven-safe pot/pan lid, a baking sheet (upside down or right side up), parchment paper (potentially with a baking sheet on top for a tent), or even another oven-safe dish placed upside down to cover your dish and trap moisture/prevent burning. A pizza pan also makes a good makeshift lid.
 

Is parchment paper safe for wrapping food?

Parchment paper is created by treating regular paper with a special coating. In the past, this coating might have involved sulfuric acid or zinc chloride. However, these days, most parchment paper uses a food-safe silicone coating instead, making it perfectly safe for your culinary creations.

When not to use parchment paper?

You should not use parchment paper for broiling, grilling, or in ovens above its temperature limit (usually 420-450°F), as it can scorch or catch fire, especially with open flames. Avoid it for fatty foods in air fryers where you want grease to drain, with very light items in convection ovens (as it can blow around), or if you want to char food. Never use it if you're trying to achieve crispiness that requires direct contact or for high-heat stovetop searing. 

Cooking With Foil: Is It Safe? We Test Lasagna, Salmon, & Others | Talking Point | Full Episode

Why did people stop using parchment?

People stopped using parchment primarily because paper became much cheaper, more abundant, and easier to produce, especially with the invention of the printing press, which created massive demand that parchment couldn't meet; however, parchment's superior durability meant it lingered for luxury items, legal documents, and government records until modern archival paper provided a cost-effective, long-lasting alternative, eventually leading to its near-complete replacement for everyday use. 

Does parchment paper release toxins when heated?

Parchment paper is generally considered non-toxic and safe for heating, as it's coated with food-grade silicone, but it's crucial to use it within its temperature limits (usually up to 420-450°F) and choose unbleached or PFAS-free varieties to avoid potential risks like heavy metals (Quilon) or per- and polyfluoroalkyl substances (PFAS) from older/cheaper types, which can leach harmful chemicals if overheated or if the paper isn't high-quality. 

What foods should not be wrapped in foil?

You should avoid cooking highly acidic (tomatoes, citrus, vinegar), salty (cured meats, soy sauce), or heavily spiced foods in aluminum foil, especially for long periods or at high heat, because the aluminum can leach into the food, causing a metallic taste and potential health concerns, so use glass or ceramic instead. Also, don't bake potatoes wrapped in foil to avoid sogginess and potential botulism if stored.
 

What's safer than aluminum foil?

Ceramic or cast iron dish with a lid.

If you're cooking something in the oven that calls for some covering, one of these dishes with a lid is a great option to replace the foil.

Is it better to bake chicken on foil or parchment paper?

For baking chicken, use parchment paper for moist, tender results (especially for breasts) and foil for crispier skin or high-heat tasks, as it reflects heat better, but ensure parchment doesn't touch oven walls and foil is greased to prevent sticking; both offer easy cleanup.
 

What is unhealthy about parchment paper?

Parchment is mostly coated with Silicone, which, when heated, is toxic (can also be coated with Teflon-like chemicals or PFAS). Wax paper is typically coated with a petroleum-based wax that contain a host of chemicals like cycloparaffins. Wax paper may also be coated with PFAS.

What can I use instead of aluminum foil?

You can replace aluminum foil with parchment paper, silicone mats, or glass/ceramic dishes with lids for baking; use beeswax wraps, silicone lids, or reusable containers for storage; and opt for grill baskets, cast iron, or oil-coated grates for grilling, with options like reusable silicone or beeswax wraps being eco-friendly choices for various tasks. 

Can aluminum leach through parchment paper?

Using parchment paper or silicone mats reduces aluminum exposure during baking. Anodized aluminum offers a safer, non-reactive cooking surface compared to regular aluminum. Avoid using aluminum sheets with deep scratches or damage to prevent increased leaching.

When shouldn't you use parchment paper?

You should not use parchment paper for broiling, grilling, or in ovens above its temperature limit (usually 420-450°F), as it can scorch or catch fire, especially with open flames. Avoid it for fatty foods in air fryers where you want grease to drain, with very light items in convection ovens (as it can blow around), or if you want to char food. Never use it if you're trying to achieve crispiness that requires direct contact or for high-heat stovetop searing. 

Does Costco parchment paper contain PFAS?

So in other words, we found some PFAS, but it wasn't a large amount. However, that also means that Mamavation cannot recommend Kirkland parchment paper products.

Can bacteria pass through parchment paper?

Contact With Raw Protein: Detwiler advises against reusing parchment paper that has been in contact with raw proteins, such as meats, poultry, or seafood, due to the risk of bacterial contamination.

Can I wrap something in parchment paper instead of foil?

For oven use, replace foil with parchment paper. For food prep, wax paper is non-stick and can be an alternative to foil.

Can you cover lasagna with parchment paper instead of foil?

Yes. But if the main issue is trying to remove the direct heat source you could also use a (ovenproof) pan lid or even the baking tray that's already in the oven.

Is it healthy to wrap food with parchment paper?

The answer is generally yes. The silicone coating on parchment paper is considered food-safe and non-toxic. Unlike other non-stick coatings, silicone does not release harmful chemicals when heated.

What side of parchment paper should you use?

For most parchment paper, the shiny side goes up, facing your food, for the best non-stick performance and easier cleanup, though many modern brands are coated on both sides, making it irrelevant. If you have a single-sided coated paper, identify the glossy side (hold it to light) and place that side up so it contacts your food.
 

Why do people scrunch their parchment paper?

The crumple addresses a small but vexing problem with parchment paper: its reluctance to lay flat at the bottom of a pan. Parchment tends to hold on to the shape it acquires on the roll in its box.

Does parchment paper leach chemicals when heated?

Parchment paper is designed to be heated, but some parchment papers contain PFAS chemicals for non-stick properties. When exposed to high heat, these chemicals can leach into food, posing health risks. Opt for unbleached, compostable parchment to avoid toxins, and don't exceed recommended heat levels.

---