Which Do You Use: Parchment Paper or Aluminum Foil?

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!Â
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Parchment Paper
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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! Â
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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.Â
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Foil
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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.Â
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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.Â
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Main image orginally from Island Farms.Â
