How to Choose Between Parchment Paper and Aluminum Foil
In many cases, parchment paper and aluminum foil are used interchangeably. Both can be used to line up baking trays so food doesn’t stick to the pan (and make cleaning easier), but I always have both in my kitchen because parchment paper can do things that foil can’t. and vice versa. And while we have some pretty detailed guides on both types of kitchen rolls, there are some general guidelines to help you choose between the two.
Think about what you are cooking and the desired result
Are you baking delicate sugar cookies with golden, lightly browned edges? Or are you roasting carrots that are simply afraid of charring? You will need parchment paper for the first and aluminum foil for the second. Placed under food, the foil reflects heat back to the surface of the food, speeding up the cooking process and promoting browning. This is fine if you want deep-flavored carrots with crunchy tips, but bad if you want a frying pan with delicate cookies that look like they were just kissed by the heat of the oven.
Conversely, aluminum foil is a much better shield than parchment and can reflect heat off food so it doesn’t burn. This is especially useful for pies and poultry, two things that tend to brown on the outside faster than they cook on the inside.
Think about temperature
Parchment paper can withstand temperatures up to 420 ℉, well above the temperature range in which most things are baked. And while it’s not as heat-sensitive as wax paper (which should never be put in the oven), it’s technically paper and shouldn’t be used to make small bags of potatoes (or whatever) that are thrown onto the wire rack. This is a job for the foil. Both, however, can be used to roast fish, which are usually cooked in the 375-400 ℉ range, although there is something more pleasant about fish en papillote (French for parchment).
Think about stickiness
Parchment is inherently non-stick, but there is only foil — the one sold as “non-stick,” but you can always sprinkle a little cooking spray on it if needed. But for really delicate work, like tempering tempered chocolate, I always use parchment paper. Its smooth surface ensures my chocolate comes out without wrinkles, which is difficult to achieve with aluminum foil, even with a non-stick coating.
Think about structure
Both materials can be used in a variety of kitchen tools. Folded parchment makes a great muffin lining (and a decent piping bag), and foil can be used to make a homemade baking rack or ring to keep scones or eggs rounded as they cook. Swap their roles, however, and you will quickly realize that they are not always interchangeable.
Some things depend on personal preference. I like to fry the potatoes over very high heat and appreciate the extra browning of the aluminum foil, but prefer parchment for a softer, more delicate dish. But in general, foil is great for stronger foods at high temperatures, while parchment is better for baking, especially those with a baby-like vibe.