There are two types of paper used for cooking and food preparations
greaseproof bakery paper;
waxed paper.
The terms are used interchangably but they are actually different products.
Greaseproof Paper also known as parchment paper is used in baking and cooking. It provides a heat-resistant, non-stick surface to bake on.
It is also used to pack greasy foods like butter.
It used to be made by beating the paper fibres. Now it may have a plastic or chemical coating.
Waxed Paper
Not to be confused with waxed paper. They may look the same but are different products. Waxed paper actually has wax on it. This too creates a non stick surface but for obvious reasons cannot be used at high temperatures so cannot be used for baking.
Waxed paper was often used for wrapping food.
In many cases it has now been replaced with plastic laminated paper. It looks like waxed paper but isn’t.
History
Greaseproof paper was first developed as a replacement for parchment by the engineer Otto Munthe Tobiesen in 1894
During the paper making process, the paper pulp is beaten hard so the fibres bond more firmly. This results in a paper of high density with a small number of pores. It is now less absorbant making it reisistant to grease, fat and oil.
Natural greaseproof paper does not have any chemical treatments or coatings. It can be recycled, composted or burnt.
Waxed Paper was made by coating paper with wax.
The New Papers
Since those innocent days various different types of greaseproof/waxed paper have emerged. These no longer rely on the way the paper has been made but rather are treated, coated or laminated papers. They do not get their grease resistance from denser fibers but from various additives. However they look just like the originals.
They fall into into two types; paper for packaging and paper for cooking.
The treatments for “greaseproof” paper include
Plastic lamination
Chemical
Silicone coating
Packaging
Greaseproof paper and waxed paper were often used for packaging and the names used interchangeably.
They were used in the food industry for many things including wrapping food such as butter and making nonstick containers for microwave food.
However the original papers and cards have been replaced with plastic coated alternatives.
Two common forms of treatment are
Lamination
Chemically treated
laminated
Where the function of the product is merely to stop grease leaking through the product like for instance a butter wrap the paper may be coated with a thin layer of plastic. This is often the case with food packaging where a product wants to maintain an old time look. Don’t be fooled by those charming greaseproof paper bags and butchers wraps on the deli counter. Check them very carefully.
Obviously this kind of greaseproof paper cannot be used for cooking as the plastic will melt and burn.
Read more about laminated paper here
Chemically Treated
Perfluorochemicals (PFCs) are a family of man-made chemicals? They are used
as a surface coating for paper and cardboard they make them water and grease resistant and so suitable for packaging processed foods.
They do not break down easily and can last in the enironment for years.
They have been found in both soil and water.
When they enter the food chain they are retained in animal tissue leading to a process called biomagnification, meaning that they are passed on up the foodchain from animal to animal and because they are stored in the body for years the amount increases exponentially as they travel up the food chain.
You can read more about them here
Greaseproof Paper For Cooking
This type can be used for both cooking and packaging. But is usually used for cooking. It is also called parchment paper.
Silicone Coated
To give parchment paper a really non stick quality some companies are coating it with silicone. Silicone is a kind of synthetic rubber. You can read more about that here .
Sierra say of its silicone coated paper “The baking paper’s silicone coating prevents food products from sticking to the paper or cooking pan. Silicone is an ideal release agent due to its pliability, natural lack of toxins, high insulationability, and heat resistant capability.”
Quilon Coating
This is (I think) a Teflon product also used to give parchment papers a non stick quality. I know very little about it other than that some are claiming it is toxic. I am currently researching it. All input welcomed.
Uncoated Papers
Are they even available? If You Care claimed to provide genuine greaseproof paper products. But while the paper may be green and unbleached, the non stick quality comes from a coating of silicone. They claim their paper is compostable but silicone certainly isn’t biodegradable.
“Experts from the University of Maryland Extension Home and Garden Information Center said, “We would not recommend composting the parchment paper,” but acknowledged that they could not cite specific studies on the topic”
https://livegreen.recyclebank.com/because-you-asked-can-i-recycle-parchment-paper
never used to talk about the silicone coating on their greaseproof paper which makes me wonder was it always there or is it new? And if it is new, is it to replace the toxic Quilon coating (that I never knew about either). If the former, are all parchment papers coated with something and we just never realised?
Buy….More to think about
Reasearch is ongoing and any input is greatly welcomed.
Beyond Gourmet and Regency wraps have been mentioned as being only parchment paper but have not as yet answered my emails. Neither have If You Care.
So far I have been unable to find a verified, uncoated paper for cooking so I won’t use any.
I buy butter that comes wrapped in paper which I just have to hope is genuine parchment paper. I have my doubts but it is the best I can do.
N.B.
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