Recipe developers share the best ways to use each type of kitchen paper (and when not to use them).
If you’re not sure whether to go with aluminum foil or parchment paper, just remember: Grill or broil, go with foil.Wax paper is a good idea if you're decorating already-baked cookies, but you should never bake cookies on it.. It’s best known for covering countertops ― you can measure dry ingredients, such as flour, over wax paper and avoid a messy countertop during baking and cooking.
Unlike parchment, wax paper shouldn’t be used in cooking situations that require heat. “Never use wax paper in the oven, microwave, grill or anything that conducts heat,” Luke said. “The wax will melt and it may cause a fire.” The easiest way to remember whether to go with parchment or wax paper is to picture a burning candle as a reminder that wax melts. “The last thing you want is waxy food ― or a kitchen fire,” Luke said.Freezer paper is a thicker paper that’s used for, you guessed it, freezing food. “It’s best known for wrapping meats and seafood for freezing to seal in juices and protect them from freezer burn,” Musgrave said.
Since freezer paper has a wax or plastic coating, it shouldn’t be heated ― otherwise, the wax or plastic will melt and ruin your food.as freezer wrap, but because it can be torn and punctured easily, it’s best to use an overwrap, too.
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