How Hot Can Parchment Paper Get?

Parchment paper is paper coated with silicone on its 2 sides; this coating prevents sticking and makes the paper heat-resistant. It has a limit, printed on the package; for most products, that limit is in the 220–240°C / 430–465°F range. If the oven gets hotter than that, the paper darkens, becomes brittle, and crumbles. Darkened paper can also transfer a burnt smell to the food. For this reason, do not use parchment paper for baking above 250°C / 480°F, such as for pizza or bread.

Broil mode is a separate case. The upper heating element radiates heat directly, making the paper surface much hotter than the oven air; do not use parchment paper in this mode. Likewise, do not place the paper close enough to touch the lower or upper heating element. In a convection oven, lifted edges can get caught in the fan; cut the paper to fit the tray, fold the corners, and hold it in place with food on top. Do not preheat an empty tray with parchment paper on it.

Parchment paper and wax paper are not the same thing. Wax paper has a waxy coating that melts and produces smoke when heated, so it is not used in the oven. Wax paper is for cold tasks: wrapping ingredients, placing between layers of dough, and working on the counter. Because the two products are displayed next to each other in stores, check the package for the words “oven” or “baking.” Aluminum foil withstands heat but does not prevent sticking; for sticky foods, grease the foil as well.

Proper use extends the paper’s life. Lay it flat in a single layer on the tray and smooth out any wrinkles; areas beneath wrinkles brown differently. For cookies and pastries, the same sheet can be used for two or three batches, but discard paper that has darkened or become brittle. For oily or watery foods, the paper is single-use. It can also be cut to fit the bottom of a baking pan; for a cake pan, line the bottom with paper and grease and flour the sides. Make short snips along the edges so the paper fits the pan. If you lightly grease the bottom of the pan first, the paper will stay in place.

There are also alternatives to parchment paper. Reusable silicone baking mats do the same job and usually withstand temperatures around 230°C / 445°F; they should not be used in broil mode either. Foil is more heat-resistant and can replace paper at high temperatures. If you have neither, grease and flour the tray. Parchment paper does not replace an oven bag or a covered dish; it does not retain moisture, but only prevents sticking and keeps the tray clean. Keeping the tray clean also significantly shortens cleanup time.