Parchment paper is a kitchen essential for many, offering non-stick benefits, easy cleanup, and versatility in cooking. But before you grab that roll for your next meal, it’s important to consider a few key things that might make you think twice about using it. While parchment paper is convenient, some varieties are treated with chemicals that can release harmful substances when exposed to high heat, especially above 450°F. Many parchment papers are coated with quilon, a chemical compound that can leach into your food when baked, leading to potential health risks.

Additionally, some parchment paper is bleached, which means it can contain chlorine-based chemicals, posing risks to both your health and the environment. But don’t worry, all hope is not lost! There are alternatives available that are much safer, such as unbleached parchment paper, silicone baking mats, or even reusable baking sheets. These options eliminate the concerns associated with chemical coatings and bleached paper.

So, before you continue using parchment paper in every recipe, it’s important to be aware of what’s inside the paper you’re using. Understanding these risks allows you to make safer, more informed choices in your kitchen. Choose wisely to ensure that your cooking is not only delicious but also safe and eco-friendly.