Are wax paper and parchment interchangeable?

Q: Are wax paper and parchment paper interchangeable? I use parchment to line pans and wax to roll out pastry, but do I need both?

A: Here’s what you need to know about the differences between wax paper and parchment paper.

While parchment paper can do everything (at least that I can think of) that wax paper can do, the reverse is not true. Parchment paper and wax paper have both been treated to make them nonstick. The main difference, however, is that wax paper can melt if exposed to excessive heat, so it’s not recommended for use in the oven.

You might be thinking to yourself, “But I’ve baked with wax paper before and it’s been fine.” Says Reynolds Brands, “While we don’t recommend direct exposure to the heat of an oven, wax paper may be used as a pan liner when baking cakes, bread, brownies, or any baked food in which the dough or batter completely covers the wax paper lining.”

Though this may be the case, I recommend sticking with parchment for all of your baking and roasting needs. Wax paper is better suited for storing cheese, wrapping caramels and creating layers between baked goods. It’s also more malleable than parchment paper, which makes it the preferred choice of one reader, who slips a square under the lid of canning jars to make cleaning easier.

From a cost perspective, wax paper is significantly cheaper. Comparing the price per square foot of my local store brand, I found that parchment paper is nearly four times as expensive. But the downside is that wax paper cannot be composted, whereas uncoated and unbleached parchment paper generally can be.

So, if you’re a frequent baker, or if you want to keep only one type of paper in your kitchen and your budget allows it, parchment is the way to go.