I don’t know about you, but parchment paper is my go-to kitchen tool for everything. Cookies that slide off the tray like magic? Check. Veggies that roast perfectly without sticking? Double-check. It’s one of those kitchen hacks that makes life easier.

But then I started to wonder—how safe is it to use parchment paper, especially at high temperatures? That question sent me down a rabbit hole of research, and what I found surprised me. As handy as it is, parchment paper isn’t always the safest choice for cooking. Let me break it down for you.

cooking with parchment paper
source: Pexels
What’s the Deal With Parchment Paper?
Parchment paper gets its magic from coatings like silicone or quilon, which make it heat-resistant and nonstick. Sounds great, right? The problem is that these coatings can start to break down at high temperatures.

For instance, silicone-coated parchment paper is safe up to around 420–450°F, depending on the brand. But crank your oven past that, and you risk the coating breaking down, potentially releasing harmful fumes. If you’ve ever roasted something at high heat and noticed a weird smell, that might be your parchment paper waving the white flag.

Quilon, another common coating, is even more concerning. It contains chromium, a heavy metal that can leach into food under certain conditions. While it’s becoming less common, some parchment paper brands still use it.

source: Pexels
High Heat: The Hidden Danger
Let’s be honest—how often do you actually check the temperature limit on your parchment paper? I know I didn’t for years. But cooking with parchment paper at temperatures higher than recommended can lead to trouble.

Continued on next page:

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.