Using parchment paper offers several benefits over foil or wax paper when lining baking pans for cookies and cakes:
Non-stick surface: Parchment paper has a natural non-stick surface, which helps prevent baked goods from sticking to the pan. This makes it easier to remove cookies or cakes intact without leaving a mess or causing damage to the finished product.
Even baking: Parchment paper helps to promote even baking by creating a barrier between the baking pan and the food. It prevents direct contact with the metal, which can sometimes cause uneven browning or hot spots in the oven.
No added flavor or odor: Parchment paper is neutral in taste and odor, so it won't impart any unwanted flavors or smells to your baked goods, unlike wax paper, which can sometimes have a slightly waxy taste.
Easy cleanup: Using parchment paper significantly simplifies the cleanup process. Once you're done baking, you can simply lift the paper with the cookies or cake off the pan, leaving the pan relatively clean and ready for the next batch.
Versatility: Parchment paper is safe to use in various baking temperatures, generally up to 450°F (232°C) or even higher, depending on the brand. It can be used in conventional ovens, convection ovens, and even microwave ovens.
Environmentally friendly: Compared to foil, parchment paper is biodegradable and compostable, making it a more environmentally friendly option.
While wax paper can also be used in some baking scenarios, it is not as versatile as parchment paper and has a lower heat tolerance. Wax paper is better suited for tasks like separating layers of food or wrapping certain items for storage. Foil, on the other hand, is not typically used as a direct substitute for parchment paper in baking, as it doesn't offer the same non-stick properties and can sometimes cause excessive browning or burning on the bottom of baked goods.