Wax Paper or Parchment Paper: What's the Difference?

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Discussion Overview

This thread explores the differences between wax paper and parchment paper, with participants sharing personal experiences regarding their usage in baking and cooking. The discussion also touches on the value of purchasing parchment paper from Pampered Chef compared to other retailers.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, questions how to persuade customers to buy Pampered Chef parchment paper over cheaper options, noting the price difference.
  • Another participant shares their experience of using wax paper for baking, resulting in a messy outcome, and expresses interest in understanding the differences between the two types of paper.
  • Several users mention that wax paper is not suitable for baking as it can burn, while parchment paper is designed for that purpose.
  • One participant explains that parchment paper is coated with silicone, providing a non-stick surface, and shares various uses for it, including baking cookies and cooking fish en papillote.
  • Another participant highlights the convenience of using parchment paper for lining baking pans to prevent sticking and facilitate easy removal of baked goods.
  • Some participants express newfound appreciation for parchment paper after learning about its benefits and uses in baking.
  • One participant mentions that Pampered Chef parchment paper offers more length per roll compared to grocery store options, making it a better value overall.
  • Another participant notes that Pampered Chef parchment paper is unbleached, adding to its appeal.

Areas of Agreement / Disagreement

Participants generally agree on the advantages of using parchment paper over wax paper for baking, but views differ on the necessity of purchasing Pampered Chef parchment paper specifically, with some expressing skepticism about the need for it.

Contextual Notes

Participants share personal experiences and preferences regarding the use of wax and parchment paper in various cooking scenarios, reflecting a range of baking practices and insights.

Who May Find This Useful

Consultants and home bakers interested in understanding the practical differences between wax and parchment paper, as well as those considering the purchase of parchment paper from Pampered Chef.

clshirk
clshirk
Messages
296
Ok, so how can I convince people to buy parchment paper from PC vs Walmart/grocery store? What makes it worth $7.25 per roll?

And here's my second dumb question, what's the difference between wax and parchment paper? I bought wax paper to do some things for myself and realize it falls apart really easy- I don't understand why.
This is information I can use in my show too.
 
Wax paper can burn in the oven! You can bake with parchment....
 
I did one of the peanutty brownie on the round stone as one of my first recipes EVER. I used wax paper because it's all I had and it says on teh box that you can bake with it. Well, the problem was it virtually MELTED into my brownie! What a MESS! GLad I practiced before my show, lol! I bought parchment paper from Walmart and don't have the PC stuff, so no idea what the difference may be, but interested to find out!
 
Parchment paper is actually coated with SILICONE for a non-stick cooking surface. You can bake cookies on your stone on parchment...while they are baking, start scooping out cookies onto another piece of parchment that will fit on the stone...slide the (hot baked) cookies off onto a cooling rack, and then slide the parchment paper with dough right back onto the stone and back into the oven.

You can also bake fish/chicken and veggies inside a little parchment "bag" (called en papillote, which is pronounceD IN PAPPY-YOTE) for a VERY moist dinner...with NO CLEANUP!! I will look to see if I can find some info about that for you.

Wax paper isn't made for baking...more for dividing layers of cookies in a box or things like that. I have had my wax paper for probably ten years and hardly ever use it, but my parchment I use all of the time.

OH! Also, you can line your baking pans with parchment on the bottom only when making a cake and you will never have chunks of cake missing because it is stuck to the bottom of the pan! I just made a pound cake for my trifle demo tonight in the SBP and lined it with parchment so it would come out with no hassle. Also when making brownies , if you line your pan with parchment and come up the sides, once they are cooled you can "lift" them out and cut them on your cutting board!

If you are doing a brownie pizza on the Large Round stone, you must use parchment on the stone or else it will spread out too much and make a mess in your oven!

Not sure if it's really necessary to buy the PC parchment...but it does have 45 FEET of paper....which is probably more than what's in grocery store packages! Ours is also heat safe to 450 degrees..not sure about others.

HTH
 
  • Thread starter
  • #6
Thanks sooo much for the explanation and ideas!! I now love parchment paper and I"ve only read your details!
 
The DVD we got at the beginning of the season (I think it's the one that came free in our first supply order) has a feature on the parchment paper, and shows some great uses for it. I'd check it out if you have the video.
 
Ooh, and I forgot to add, my favorite use for the parchment paper is for lining the bar pan before cooking bacon. Then I can cook my bacon in the oven, and crumble up the paper and throw it away, and there's no mess!
 
Okay, so your question about parchment vs wax paper has been answered. As for why to buy from PC and not Wal-Mart, unless it's on sale or you have a really good coupon, our is cheaper per foot. I did a comparison once. Even with shipping, it's a better deal.
 
KellyTheChef said:
Parchment paper is actually coated with SILICONE for a non-stick cooking surface. You can bake cookies on your stone on parchment...
HTH
Click to expand...


:eek: Why would you even want to bake on your stone using the parchment paper?? You wouldn't be able to get your stone seasoned this way! :p
 
True, it wouldn't season your stone, but it still retains all the properties of your stoneware--specifically the porousness.
 
I LOVE using the parchment on the stones for cookies as well. It's so nice to quickly be able to move the baked on off and the raw ones on... speeds things up so nicely... it's also great for the ease of getting the cookies off the stone to cool and yet not technically "moving" them with a spatula.
 
  • Thread starter
  • #13
quiverfull7 said:
it's also great for the ease of getting the cookies off the stone to cool and yet not technically "moving" them with a spatula.
Click to expand...

LOL- one less thing to clean.
Ok, I'll do the price comparison too to make sure the prices aren't different, but if you're right- that's a great deal- it's like buying in bulk!
 
hoosierchef said:
:eek: Why would you even want to bake on your stone using the parchment paper?? You wouldn't be able to get your stone seasoned this way! :p
Click to expand...
(1) It's quicker...you can portion cookies onto the parchment while your stone is in the oven baking a different set of cookies
(2) If you have ever tried to bake cookies w/o this method, once the stone is heated up after the first batch, it causes the cookie batter to start to melt as soon as you start scooping them on. Then, the first couple of cookies you did are halfway melted and warm before you even put it into the oven. So, they don't all cook evenly since some of them got a head start from the heat of the stone. (I hope that makes sense...)

No, it won't season your stone...but they will still bake evenly since the baking properties of the stone work even with the parchement paper!
 
wow i always thought parchment paper was a waste of money, i didnt see any point in buying it, but i think you girls talked me into it LOL
 
Wax paper is also for baking although it does tend to smoke if you dont trim it. I use it when I make a jelly roll and also German chocolate cake. You need to use it in a regular baking pan though- not on a stone because the wax will melt off.
 
abrahamlaur said:
wow i always thought parchment paper was a waste of money, i didnt see any point in buying it, but i think you girls talked me into it LOL
Click to expand...
I love makeing jelly rolls or the omelet roll on the bar pan, and the parchment paper is a must. My stones are very seasoned so it would be fine to use the paper. Every once in a while a recipe calls for parchment paper in the bottom of a cake pan or cheese cake pan. Not useless, very helpful
 
Everyone said everything about it all ready but don't forget our Parchment Paper is also 100% unbleached. Also, on the box of PC Parchment Paper there are tons of ideas for how to use it as well!
 

Frequently Asked Questions

What is wax paper used for?

Wax paper is primarily used for food preparation and storage. It is great for wrapping sandwiches, covering dishes in the microwave, and separating layers of baked goods. However, it is not suitable for baking in the oven due to its low heat resistance.

What is parchment paper used for?

Parchment paper is designed for baking and cooking. It is heat-resistant and non-stick, making it ideal for lining baking sheets, wrapping food for cooking, and even for use in steaming. It can withstand higher temperatures compared to wax paper.

Can I use wax paper instead of parchment paper for baking?

No, you should not use wax paper for baking. Wax paper can melt or catch fire in the oven due to its wax coating, which is not heat-resistant. Parchment paper is the safer choice for any baking needs.

Are there any health concerns with using wax paper?

While wax paper is generally safe for food contact, it should not be used in cooking or baking at high temperatures. The wax can potentially transfer to food when heated. For cooking purposes, it is better to use parchment paper or other food-safe materials.

How do I know when to use wax paper versus parchment paper?

Use wax paper for tasks that do not involve heat, such as wrapping food, lining countertops, or covering dishes in the refrigerator. Opt for parchment paper when baking, roasting, or cooking at high temperatures, as it can withstand the heat and provides a non-stick surface.

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