Kitchen

[shoesnbags]

I remembered one exception to the wax paper in the oven ban.  My mom always lined her cake pans with wax paper when she baked a cake.  She (we) traced the bottom of the pan on waxed paper and cut it out, then placed in the bottom of the pan.  Pour the cake batter in and bake.  Afterwards the cake just pops right out of the pan with no sticking. I still keep wax paper in the pantry but seldom use it.  

[rockygems123]

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@SEGardener wrote:

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@rockygems123 wrote:

@Tinkrbl44 

Found this online:

Parchment paper and wax paper are similar but not the same. The main difference between the two is that parchment paper is typically coated in silicone and is heat resistant, while wax paper is typically coated in paraffin wax and is moisture but not heat resistant.

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Sillicone coating is a newer addition to parchment paper.  Some people like it but I prefer the good old noncoated parchment paper and unbleached (white) if I can find it.

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@SEGardener. I buy unbleached too sometimes think I Found it on Amazon

[rockygems123]

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@shoesnbags wrote:

I remembered one exception to the wax paper in the oven ban.  My mom always lined her cake pans with wax paper when she baked a cake.  She (we) traced the bottom of the pan on waxed paper and cut it out, then placed in the bottom of the pan.  Pour the cake batter in and bake.  Afterwards the cake just pops right out of the pan with no sticking. I still keep wax paper in the pantry but seldom use it.  

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@shoesnbags 

Oh that's right I remember that.  My mom would butter and flour her cake bottoms. 

[JeanLouiseFinch]

I rarely use waxed paper but I use parchment paper a lot.   I buy unbleached precut sheets (200 in a box) from Amazon that are just the right fit for my baking sheets.  I cut them down for smaller pans.  

[Carmie]

I use a lot of wax paper and sometimes the store is sold out. If I see it, I buy several boxes at once.

I use it for rolling pie crust and for layering homemade cookies with in a container among other things.

I use parchment paper too to line cookie sheets or baking pans.  Parchment paper is always in stock and easy to find.

[hayseed00]

@Tinkrbl44  I like to use King Arthur flour pre cut parchment paper to bake my cookies on.  When I make any type of cutout cookies I always roll the dough out between two layers of wax paper and then refrigerate the dough, then when I'm ready to bake my cookies I just pull off the top layer of wax paper off and cut out my cookies and when I'm done throw the bottom sheet of wax paper away it works great for me.  Wax paper will melt in the oven, but parchment paper is my go to on my cookie sheets for baking.

[Big Joanie]

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@rms1954 wrote:

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@Tinkrbl44 wrote:

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@rockygems123 wrote:

@Tinkrbl44 

Found this online:

Parchment paper and wax paper are similar but not the same. The main difference between the two is that parchment paper is typically coated in silicone and is heat resistant, while wax paper is typically coated in paraffin wax and is moisture but not heat resistant.

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@rockygems123 

So you can use parchment paper in a tray and put it in the oven, but not wax paper, as it would "melt"?  

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Yup.

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And smoke .... 

[RespectLife]

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@shoesnbags wrote:

I remembered one exception to the wax paper in the oven ban.  My mom always lined her cake pans with wax paper when she baked a cake.  She (we) traced the bottom of the pan on waxed paper and cut it out, then placed in the bottom of the pan.  Pour the cake batter in and bake.  Afterwards the cake just pops right out of the pan with no sticking. I still keep wax paper in the pantry but seldom use it.  

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@shoesnbags 

They make parchment paper rounds in every pan size.  No need to cut!

I wouldn't use wax paper myself for my cakes or cheesecakes etc.  Just parchment paper that isn't coated.

[gardenman]

Parchment paper is also good for bread baking. I'll typically put a shaped loaf on parchment paper, then after a final rise, slide my baking peel under the paper to move the loaf to the oven. The paper slides off the peel easily, and the loaf then sits on top of the paper on the baking stone. It's much easier than trying to move a loaf on a floured/cornmeal-covered peel. The paper doesn't seem to inhibit the baking in any way and can even be reused a time or two.

[beckyb1012]

I remember by the baking of cookies, put cookie dough on parchment paper in the oven and to cool on counter on wax paper before putting in a container.