parchmant paper question

[Svadhisthana]

In a recipe (for example, cake) says to grease the pan, layer wax paper and grease the wax paper, can you just use parchment instead? Just curious.


TIA


Svadhisthana

[Pooh]

I always use parchment paper.

[Svadhisthana]

But, are there recipes that would require the fat of the other method?
I can see why parchment would be prefered-less fat and easier clean up.


Svadhisthana

[Pooh]

I'm sorry I wasn't clear there, Svadhisthana.

In that case, I would apply the grease on the parchment. I just don't like the idea of waxed paper in the oven. It's just a personal preference.

Hoping that helps!

[momoreg]

Wax doesn't qualify as a fat, and it's not something you really want in your food. Always go for parchment instead.

[isaac]

wax paper makes the bottom of your product actually feel waxy. it also departs a nastsy flavor in your products as well.

parchment is the way to go.

[mudbug]

It's easier to remember to not use wax paper in the oven for anything, although it is possible. But MOST of the time it will melt!

There is an excellent article on this called Waxed Paper vs. Parchment from Fine Cooking Magazine that should tell you what you need to know.

[ July 11, 2001: Message edited by: cchiu ]

[KyleW]

King Arthur sells rolls of 100 sheets for abour $15. It is industrial strength, you can use one sheet for several batches of cookies etc. It is great stuff.