When diving into the world of baking and cooking, you’ll often come across the terms baking paper and parchment paper. For beginners and even some seasoned home cooks, it’s common to wonder: Are they the same thing? Can I use them interchangeably?

The answer is yes — but let’s unpack the details.

What is Baking Paper?

Baking paper is exactly the same product, just under a different name. In fact, “baking paper” is the term most commonly used in the UK, Australia, New Zealand, and other Commonwealth countries, while “parchment paper” is more commonly heard in the United States and Canada.

In some packaging, you might even find both names listed: “Baking (Parchment) Paper.”

What is Parchment Paper?

Parchment paper is a non-stick, heat-resistant paper used primarily in baking and cooking. It is treated with silicone to give it a smooth, non-stick surface and allow it to withstand high oven temperatures (typically up to 420°F / 215°C). Parchment paper is often used to line baking trays, wrap food for en papillote cooking, or prevent sticking when freezing or refrigerating sticky items like dough or chocolate.

Why the Confusion?

The confusion arises because:

• Some people confuse baking paper with wax paper, which is also non-stick but not heat-resistant and should never be used in the oven.

• Others think "baking paper" might be a specific brand or type, rather than a regional term.

Despite the different terminology, they refer to the same product and have identical performance in the kitchen.

Common Uses for Parchment/Baking Paper

Whether labeled “parchment” or “baking,” here are some popular uses:

Lining baking trays or cake pans to prevent sticking and reduce cleanup.

Rolling dough for pastries or cookies without adding extra flour.

Cooking en papillote (e.g., fish or vegetables steamed in a paper pouch).

Separating layers of cookies or candies for storage.

Roasting vegetables for even browning and no sticking.

What About Silicone Baking Mats?

If you're eco-conscious or bake frequently, you might consider a silicone baking mat (like Silpat) as a reusable alternative. While not exactly the same as baking paper, it serves a similar function — non-stick and oven-safe — though it’s better suited for flat baking (e.g., cookies, macarons) and less flexible for wrapping or layering.

Don’t Confuse It with Wax Paper

One important caveat: baking/parchment paper is not the same as wax paper. Wax paper is coated with a thin layer of wax (typically paraffin) and is not heat-resistant — using it in the oven can lead to smoke or even fire.

So the next time you see “baking paper” in a recipe and all you have is “parchment paper” — or vice versa — you’re good to go. They’re one and the same, and your cookies won’t know the difference!