Parchment paper has earned its place as a trusted kitchen staple. It helps baked goods release easily, prevents food from sticking, and makes cleanup far simpler. Because it’s so convenient, many cooks reach for it automatically. What’s often overlooked, however, is that parchment paper is designed to handle only certain temperature ranges, and using it beyond those limits can lead to unwanted results.
Most parchment paper achieves its nonstick surface through a protective coating, commonly silicone. This coating works well within the temperature range listed by the manufacturer, which is typically around the low-to-mid 400°F range. When exposed to higher heat, the coating can begin to break down, causing discoloration, a noticeable odor, or a brittle texture that affects performance.
Some parchment varieties use different treatments, and while they are still safe when used correctly, they are not intended for extreme heat. Problems tend to occur when ovens are set much higher than recommended, such as during high-temperature roasting. At those levels, parchment paper may darken, become fragile, or shed small particles, creating an unpleasant cooking experience even if it doesn’t catch fire.
To avoid these issues, it’s helpful to match the tool to the task. For higher temperatures, silicone baking mats, lightly oiled foil, or well-greased pans are better options. If you prefer parchment, choose an unbleached version and stay within the stated heat limit. Used thoughtfully, parchment paper remains a helpful kitchen aid—but paying attention to temperature makes all the difference for safer, more enjoyable cooking.