If you’ve ever wondered about the difference between baking paper vs greaseproof paper, you’re not alone. While both are common in kitchens, they serve very different purposes. Baking paper (also called parchment paper) is coated with silicone for a reliable non-stick surface, while greaseproof paper is thinner, uncoated, and better suited for wrapping or lining tins with extra greasing. Knowing when to use each paper will help you achieve better results, whether you’re baking cakes, blind baking pastry, or storing food safely.
1. Baking Paper (Parchment Paper) – The Non-Stick Essential
What it is:
Baking paper is a specially treated cellulose paper with a thin silicone coating that makes it non-stick, heat-resistant, and grease-resistant.
Heat tolerance:
Generally safe up to 220 °C (200 °C fan-assisted). At higher temperatures, it may brown at the edges but will still protect your food.
Key benefits:
Provides a non-stick surface for cakes, cookies, and pastries—no butter or oil needed.
Perfect for rolling pastry: sandwich dough between two sheets to avoid sticking, no extra flour required.
Ideal for making icing cones or cooking “en papillote” (wrapping fish or vegetables in paper parcels) (Nigella Lawson).
Can be reused if not burnt or heavily soiled, making it cost-effective and eco-friendly (Southern Living).
2. Greaseproof Paper – The Traditional Option
What it is:
Greaseproof paper is a dense, uncoated paper that is naturally resistant to oil and grease thanks to a refining process. Unlike baking paper, it does not have a silicone coating.
Heat tolerance:
Usually safe up to 180–200 °C (≈356–392 °F)—slightly less than baking paper (Food Paper UK).
Best uses:
Works well for wrapping and storing food, particularly items with some grease or moisture.
Suitable for lining tins or trays—but must be greased on both sides to prevent sticking (BBC Good Food).
Because it is thinner and flexible, it’s excellent for lining tart cases before adding pastry weights for blind baking.
For easier removal, allow baked goods to cool before peeling away the paper (Food Paper UK).
3. Quick Comparison Table
| Paper Type | Key Features | Heat Resistance | Best Uses |
|---|---|---|---|
| Baking (Parchment) Paper | Silicone-coated; non-stick and highly heat-resistant | Up to ~220 °C | Baking, rolling pastry, making icing cones, en papillote |
| Greaseproof Paper | Uncoated; naturally grease-resistant, flexible | ~180–200 °C | Wrapping, lining tins (with grease), blind baking tart cases |
4. Pro Tips for Smart Baking
Use baking paper for non-stick baking—no grease needed.
When using greaseproof paper, be sure to grease both sides to prevent sticking.
To roll pastries effortlessly, sandwich the dough between two sheets of baking paper—as demonstrated by BBC Good Food.
Always let baked goods cool fully before removing greaseproof paper—it releases more cleanly and safely.
5. Why Choose Food Paper?
Whether you are baking, lining, wrapping, or storing, Food Paper offers customized solutions—from baking and greaseproof to kraft and more. Perfect for both home kitchens and commercial needs.
Understanding the differences between these papers helps you bake smarter, maintain cleaner workflows, and achieve flawless results every time.
👉 Contact us today to find the perfect solution for your baking, wrapping, or storage needs.