Which Do You Use: Parchment Paper or Aluminum Foil?

Learn when to use foil or parchment paper in your cooking and baking!

Parchment paper and foil are both used as surfaces for baking and roasting. However, they could give you very different results. Be a pro in the kitchen and learn how to use them at the right times! 


Parchment Paper


Parchment paper has a thin coat of silicone, giving it a non-stick and heat-resistant surface. This helps prevent burnt or overcooked bottoms, while promoting even baking and easier clean up!  


Use parchment paper for baking cookies, lining cake tins, cooking salmon or any delicate fish, and roasting your vegetables. If you need a non-stick surface for food prep, like when you make truffles or pie dough, parchment paper is the perfect kitchen staple to use. 





Aluminum foil conducts heat much more than parchment paper does. Avoid using foil for baking desserts—they could easily burn the bottom of those beautiful cookies! Foil is great for high-temperature meaty roasts. Cover your roasts with foil in the oven to retain moisture, then broil for 5 minutes uncovered to get a toasty finish. 


While foil is also not completely non-stick they do make for easy clean-up like parchment paper does. Remember to keep an eye out for your culinary creations, because they could easily burn or over cook. 




Main image orginally from Island Farms


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