what's the difference between parchment paper and wax paper
Parchment paper and wax paper look similar, but they behave very differently—especially around heat.
Quick Scoop
- Parchment paper: Heat-resistant, nonstick paper coated with silicone, safe for baking and roasting in the oven.
- Wax paper: Nonstick and moisture-resistant paper coated with wax (usually paraffin or soybean), but not heat-resistant and can smoke or even catch fire in the oven.
Use parchment paper when something is going in the oven, and wax paper for cold or room‑temperature tasks like wrapping, layering, or rolling.
What each one is
- Parchment paper is paper coated with a thin layer of silicone on both sides, which makes it nonstick, grease-resistant, and heat-resistant (typically up to about 425–450°F / 218–232°C, depending on the brand).
- Wax paper is paper coated with wax (often paraffin, soybean, or beeswax), which makes it nonstick, moisture-resistant, and greaseproof, but not heat-resistant.
Because of this difference in coating, parchment paper can go in the oven, while wax paper should not.
Heat safety (the big difference)
- Parchment paper:
- Designed for baking and roasting.
* Commonly safe up to around 425–450°F, as long as it’s not touching a direct flame or heating element.
- Wax paper:
- Not heat-resistant; the wax melts at relatively low temperatures.
* In an oven it can smoke, melt, and potentially catch fire, so it should not be used for baking.
If you remember only one rule: oven = parchment, never wax.
Best uses for each
Parchment paper – when to use it
Great for anything that needs heat and easy release.
- Lining cookie sheets and cake pans.
- Roasting vegetables or meats to prevent sticking and make cleanup easier.
- Cooking in air fryers or on sheet pans.
- Making packets (en papillote) to steam fish or chicken.
Wax paper – when to use it
Best for cool or room‑temperature jobs.
- Wrapping sandwiches, cheese, and baked goods.
- Layering cookies or candies in a tin so they don’t stick together.
- Rolling out dough or working with sticky candy or chocolate as a nonstick surface (as long as it stays off the heat).
- Covering counters while breading or decorating to keep mess down.
Side‑by‑side overview (kitchen use)
| Feature | Parchment paper | Wax paper |
|---|---|---|
| Coating | Silicone coating, nonstick and grease-resistant | [7][1][3][9]Wax coating (often paraffin or soybean) | [7][1][3][5][9]
| Heat resistance | Heat-safe in oven, typically up to ~425–450°F | [1][3][5][9]Not heat-safe; wax melts, can smoke or ignite | [3][5][9][1]
| Oven use | Yes, for baking and roasting (no direct flame) | [5][9][1][3]No, keep out of oven and broiler | [9][1][3][5]
| Microwave use | Generally safe in microwave within normal cooking times | [7][5][9]Generally okay for brief microwaving when not directly on high heat sources | [5][7][9]
| Best for | Baking cookies, cakes, roasting, nonstick pan lining | [1][3][9][5]Wrapping food, layering cookies, covering surfaces, cold storage | [3][9][1][5]
| Food prep tasks | Rolling out dough that may be baked directly on it | [6][1][3]Rolling out dough that will be moved off before baking | [6][1][3]
| Grease and moisture | Grease-resistant, helps prevent soggy bottoms in some bakes | [9][1][3][6]Moisture- and grease-resistant, great for wrapping and storage | [1][3][5][9]
| Eco notes | Bleached and unbleached options; some are compostable | [3][6]Some recyclable options; check local guidelines and product label | [6][3]
Simple rule of thumb
If it’s going into the oven, use parchment paper; if it’s just for wrapping, layering, or keeping things from sticking at room or fridge temperature, wax paper is fine.
Information gathered from public forums or data available on the internet and portrayed here.