Parchment Paper: Which Side Goes Up?

If you have ever baked cookies, cakes, or roasted vegetables, you have probably used parchment paper (also known as baking paper). But have you ever looked at it and wondered about which side of parchment paper goes up?

What is parchment paper?

Also called baking paper, parchment paper is a non-stick paper used for cooking and baking. It is safe to use in the oven and makes cleanup much easier. You can use it to bake cookies, line a cake pan, and even roast vegetables.

There are two main types:

• White parchment paper - bleached
• Brown parchment paper - unbleached

Both types work the same way. It is just a personal or eco-friendly choice.

Which side should face the food?

Here is where it gets a little tricky, but it is easy once you know what to look for.

Some baking paper is coated with a non-stick layer of silicone on both sides. Others only have the silicone on one side. The silicone layer helps the paper withstand oven heat and prevents your food from sticking.

So, what should you do?

Do the touch test

To figure out which side is treated:

1. Gently run your fingers over both sides of the baking paper.
2. Does one side feel slipperier or have a glossy look?
3. If yes, that is the non-stick side. You should place your food on that side.

If both sides feel the same, that means both are treated with silicone. In that case, it doesn't matter which side faces up. You can bake on either one.

Still not sure? Try this quick check!

Tear a small piece of the paper. Rub a bit of butter or melted chocolate on each side. The side where it spreads easily and doesn't soak in is your non-stick side. That is the one to use for baking.

What temperature can parchment paper handle?

Most baking papers can withstand temperatures up to 420°F to 450°F (215°C to 230°C). That means you can safely use it for baking cookies, roasting vegetables, or even making pizza.

Just be careful not to let it touch the oven walls or heating element. If it does, it might burn or catch fire. And if your oven reaches a temperature higher than 450°F, the paper may start to darken or become brittle.

This is what happens when baking sourdough bread in a Dutch oven, since it is usually baked at 450-500°F (230-260°C).

Quick safety tips

• Don't use wax paper! Baking paper and wax paper are not the same thing. Wax paper has a thin wax coating, and when placed in the oven, it can melt or even catch fire. Make sure the box clearly states 'parchment paper' or 'baking paper' when baking.

• Also, always check the baking paper box to find out the exact maximum temperature the parchment paper can withstand.

What else can you use?

There are a few alternatives to classic baking paper:

• Silicone baking mats - reusable and non-stick
• Fiberglass sheets - heat-resistant and often used in pro kitchens
• Beeswax wraps - not for baking, but useful for wrapping food

Conclusion

• If one side of your baking paper is shinier or slipperier, use that side facing up.
• If both sides feel the same, it doesn't matter-both are non-stick.
• Always make sure you are using baking paper, not wax paper.

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