Baking papers?

squashy

Can someone explain the difference between baking paper, wax paper, baking parchment, greaseproof paper, etc etc etc?

It seems every recipe I pick up asks for a different type and i am baffled. Is there one that is all-purpose? I haven't got room for rolls and rolls of different things and I don't really want to buy any that are unnecessary!

tanith

I would say that greaseproof paper covers all bases in my mind and thats the only one I have in the cupboard... sounds like different names for the same thing to me... but I stand to be corrected by someone who knows better..:rotfl:

EDIT: often wondered why its called greaseproof though as grease seems to soak right on in.....

rosy

Baking parchment is a lot more non-stick than greaseproof paper. I use reusable teflon sheets for most things now, like lining baking and roasting tins, or lining trays when I'm open freezing something- they're just a little bit thicker than baking parchment and wash easily.( Aldi had them a while ago and they weren't that expensive.) If I'm doing something that I know will be really gunky/ sticky I use a bit of greaseproof and then throw it away.

Downsizing__for_sanity

Hello,

I'd personally opt for the silicon paper as above. You can get it from Lakeland but it is quite expensive, although I've definitely got my money's worth. If you have a favourite cake tin you use regularly, you can even cut a piece to fit it and just rinse and reuse each time.

DFS

i_wanna_save_money!

I don't really know the difference either but I found out a couple of years ago that the paper wrapping on a loaf of warburtons bread can be used as baking paper ( white side up ) and I use it to cook sausage rolls on and stuff like that