Wax paper and parchment paper sit side by side in most kitchens, and they look almost identical. But they are made differently, and using the wrong one can ruin a tray of pastries or leave grease on a customer’s hands.
The Key Difference
Wax paper is coated with a thin layer of wax. It is excellent at holding back grease and moisture, but the wax melts in the oven. Parchment paper is coated with silicone instead, which makes it non-stick and heat-resistant.
When to Use Wax Paper
- Wrapping burgers and sandwiches that go straight to the customer.
- Lining baskets and trays for fries, wings and sides.
- Separating cold items like cookies, cheese slices and patties.
When to Use Parchment Paper
- Baking and reheating anything in the oven.
- Pizza and flatbread liners that sit on hot surfaces.
- Pastries served warm from the oven to the counter.
Tip: if the food touches heat after it is wrapped, choose parchment. For everything served straight to the customer, wax paper is the usual choice.
