Never use parchment on a hot grill—this is a fire waiting to happen. Aluminum foil is a thin sheet of aluminum that is less than 0.2 millimeters in thickness and can be used for various different things around the house. Parchment paper, also known as baking paper, is a cellulose-based paper that is used mainly in baking as a substitute for greasing. Line sheet pans with parchment paper when you’re baking. Yes. The parchment paper is safer then aluminum foil. Foil is made from metal, and in addition to the chemical reaction that can happen when used with acidic foods, it can also add a “tinny” or metallic taste to foods. Parchment paper is excellent for lining the bottom of cake pans for a convenient, quick-release option when removing baked products. Also, Silpat baking mats harder to come by and are much more expensive than parchment paper. Parchment paper (preferably unbleached) is more versatile than foil, and it’s readily available in even small grocery stores these days. Parchment paper is safe up to 420 degrees. Like foil, parchment is also often used in with the en papillote method to create pouches of tasty fish (and other protein) dinners. If you’re cooking something at a temperature higher than that, reach for a roll of aluminum foil. If you burn aluminum foil over the flame for a long period of time, chances are that it will leach aluminum into the food. Unlike parchment paper, aluminum foil, and wax paper, however, these baking mats usually come in set sizes, meaning they cannot be adjusted to fit different cooking projects like other lining options. Reason is very simple. Parchment doesn’t impart a flavor.

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