Out of Parchment paper, one case
Can you substitute aluminum foil for parchment paper?
4 options, ranked, with the exact amount
Use Aluminum foil, greased
1 sheet, greased for every sheet of parchment paper
Yes, with one change: grease it. Foil is not nonstick the way parchment is, so coat it with butter, oil or cooking spray before the food goes on. It is a good swap for roasting vegetables, lining a pan for bars or brownies, and wrapping fish. For cookies it works less well: foil conducts heat, so the bottoms brown faster and the cookies spread more. Start checking 2 to 3 minutes early.
- Verdict —
- Tweak it
- The tweak —
- Grease the foil with butter, oil or cooking spray. For bars, leave an overhang on two sides to lift them out.
- Best for —
- roasting vegetables, chicken and fish
- Pantry —
- Likely in your cupboard
One casethe full parchment paper card
Every option, one card
Ranked| # | Substitute | Instead of 1 sheet parchment paper | Verdict |
|---|---|---|---|
| 1 | Aluminum foil, greasedroasting vegetables, chicken and fish | 1 sheet, greasedTweak it | Tweak it |
| 2 | Nonstick aluminum foilsticky glazed wings and ribs | 1 sheetWorks | Works |
| 3 | Silicone baking matcookies | 1 matWorks | Works |
| 4 | Butter + flourcake pans and loaf pans | 1 thin coat of butter + a dusting of flour per panTweak it | Tweak it |
| Not a swap | Wax paper | not a swapNot for this | Not for this |
Aluminum foil, greased
no change
Foil lines a pan and takes more heat than parchment does, but food sticks to bare foil. A thin coat of fat is what makes it release.
- Best for
- roasting vegetables, chicken and fish, lining a pan for brownies and bars, cooking in a sealed packet, broiling and grilling, where parchment cannot go
- Prep
- Grease the foil with butter, oil or cooking spray. For bars, leave an overhang on two sides to lift them out.
- Where it fails
- Cookies, meringues and macarons: bottoms darken and thin cookies spread on the greased surface. Tomato, citrus and vinegar left on foil can pit it and pick up a metallic taste. Never in a microwave.
Either side of standard foil can face the food. The shiny and dull sides cook the same.
Nonstick aluminum foil
no change
Foil with a food-safe nonstick coating on one side. It releases the way parchment does, with no grease.
- Best for
- sticky glazed wings and ribs, cheesy or sugary bakes, fish fillets
- Prep
- Put the food on the dull side. That is the coated side.
- Where it fails
- It still browns the bottoms of cookies faster than parchment. Not for the microwave.
Silicone baking mat
no change
A reusable nonstick liner for a sheet pan. For cookies it is a closer match to parchment than foil is.
- Best for
- cookies, sticky candy and toffee, roasted vegetables
- Where it fails
- It cannot be cut to fit a cake or loaf pan, and it should not go under a broiler or be cut on with a knife.
Butter + flour
a faint floury crust on the outside of the cake
The classic way to keep a cake from sticking without any liner at all.
- Best for
- cake pans and loaf pans, muffin tins, bundt pans
- Prep
- Rub soft butter into every corner, add a spoonful of flour, tilt and tap the pan until it is coated, then knock out the excess.
- Where it fails
- Cookies on a sheet pan, where the extra fat makes them spread, and anything you want to lift out of the pan in one piece.
Wax paper
no change when used cold
It looks like parchment but is coated with wax, not silicone.
- Best for
- cold jobs only: rolling out dough, wrapping, separating layers
- Where it fails
- In a hot oven the wax melts and smokes and the paper can catch fire. Wax paper never goes in the oven; use greased foil.
Tips for substituting parchment paper
5 tips- Grease the foil even for savory roasting. Potatoes, fish skin and anything with cheese or sugar will bond to bare foil.
- On foil, start checking cookies 2 to 3 minutes before the recipe's time, and bake on the middle rack so the bottoms are not next to the heating element.
- To line a square pan, shape the foil over the outside of the upturned pan first, then lift it off and drop it inside. It fits the corners without tearing.
- For fish or vegetables cooked in a packet, foil seals tighter than parchment. Crimp the edges, and put a layer of onion or herbs under tomato or lemon so the acid does not sit on the metal.
- Heavy-duty foil tears less when you lift bars out of a pan. With standard foil, use two layers.
Questions
5 questionsCan I use parchment paper in place of aluminum foil?
For lining a pan in the oven, yes, up to the temperature printed on the box, usually 420 to 450°F. Parchment cannot go under a broiler, on a grill or over an open flame, where it scorches and can burn. It also will not hold a tight seal or tent over a roast the way foil does.
Can I bake cookies on aluminum foil?
Yes, but expect darker bottoms and a little more spread. Grease the foil lightly, bake on the middle rack and start checking 2 to 3 minutes early. An ungreased, unlined sheet pan is often the better choice for cookie doughs with plenty of butter.
Which side of the foil goes up?
With standard foil it does not matter; the shiny and dull sides are a result of how it is rolled, and both cook the same. With nonstick foil, the dull side is the coated side and should touch the food.
Does food stick to aluminum foil?
Yes, unless you grease it or use nonstick foil. Parchment has a silicone coating that releases food; plain foil has nothing. Baked-on cheese, sugar and egg stick hardest.
Can I use foil in an air fryer or a microwave?
Never in a microwave: metal can spark. In an air fryer, a small piece of foil in the basket under the food is generally fine if it is weighed down and does not block the airflow or touch the heating element. Check the manual for your model first.