Baking paper vs greaseproof paper
‘Non-stick baking’ paper is not the same as ‘greaseproof’ paper and it’s good to know the differences so you can choose the best one for the type of baking you are doing.
Non-stick baking paper has a thin silicone coating to prevent your baking sticking to oven trays and cake tins without having to grease with butter or oil. Generally it is heat-resistant up to 220°C (200°C fan-forced). You can still use it at temperatures above this but it will tend to brown around the edges. It is also great to use two sheets either side of your pastry when rolling out – it does away for the need to use flour to stop it from sticking to the bench top or rolling pin. It can also be used to make paper icing bags and for wrapping food to cook ‘en papillote’. Some recipes refer to it as parchment paper.
Greaseproof paper doesn’t have the silicone coating but is, as it’s name suggests, grease-resistant and can also be used to line trays and tins when baking – BUT you will need to grease it on both sides, otherwise it will stick! Also allow your baking to cool before peeling it away to make it easier to remove and less likely to stick. It tends to be thinner and therefore more suitable to use when lining a tart case before adding pastry weights when blind baking as it will ‘mould’ into the pastry case more easily. It is usually heat-resistant up to about 200°C (180°C fan-forced).
And then there is ‘waxed’ paper that can’t be used in your oven and therefore is unsuitable to use when baking. As it’s name suggests it has a thin coating of wax which is good for keeping things like sandwiches fresh and wrapping high-fat or moist foods but it is not good when heated….so don’t even try!