Can you replace parchment paper with foil

You CAN bake cookies on aluminum foil, but you should be aware that they will cook faster and the bottoms will brown more and get crispy. I would suggest using a slightly lower temperature and briefer baking time.

Table of Contents Show

Think about what you’re cooking, and the desired outcome
Think about temperature
Think about stickiness
Think about structure
Can you replace parchment paper with foil for baking?
What do I use if I don't have parchment paper?
Does tin foil work the same as parchment paper?
Can I use foil instead of parchment paper for cookies?

Coincidentally, King Arthur Flour just posted an image of cookies baked on a bare, dark-metal baking sheet (cookies on the LEFT), which will heat similarly to aluminum foil, vs. parchment on a lighter sheet (cookies on the right).

These cookies were cooked with exactly the same time and temperature.

Why does this happen? With parchment, the bottoms of the cookies get heated less than if they're on metal, and more of the heat comes from hot air passing over the top. Aluminum and metal in general are excellent heat conductors, so they will pass a lot of heat to the bottoms of the cookies. Parchment is a reasonably effective insulator, so it will slow conduction of heat to the cookies' bottoms.

Image for article titled How to Choose Between Parchment Paper and Aluminum Foil

Photo: VDB Photos (Shutterstock)

In a lot of cases, parchment paper and aluminum foil are interchangeable. Both can be used to line baking sheets to prevent food from sticking to the pan (and make clean-up easier), but I always have both in my kitchen because parchment paper can do things that foil cannot, and vice versa. And, though we have fairly extensive guides on both kinds of kitchen roll, there are some general guidelines that can help you choose between the two.

Off
English

02:50

Chopping Basics

Wednesday 11:09AM

01:38

How to Retire in Phases

Wednesday 10:53AM

Think about what you’re cooking, and the desired outcome

Are you baking delicate sugar cookies with golden, barely-browned edges? Or are you roasting carrots just shy of charred? You’ll want parchment paper for the former and aluminum foil for the latter. When placed underneath your food, foil reflects heat back onto the food’s surface, accelerating the cooking process and promoting browning. This is a good thing if you want deeply flavored carrots with crispy ends, but bad if you want a pan of tender cookies that look like they’ve been merely kissed by the oven’s heat.

Conversely, aluminum foil makes a much better shield than parchment, and can reflect heat away from food to keep it from burning. This is especially helpful for pie and poultry, two things whose outsides have a tendency to brown more quickly than their insides cook.

Think about temperature

Parchment paper can withstand temperatures of up to 420℉, which is well above the temperature range at which most things are baked. And, while it’s not as heat sensitive as wax paper (which should never go in the oven), it’s still technically paper, and should not be used to make little packets of potatoes (or anything else) that get thrown on the grill. That’s a job for foil. Both, however, can be used to bake fish—which is usually cooked in the 375℉-400℉ range—though there is something a little more pleasing about fish en papillote (that’s French for “in parchment”).

G/O Media may get a commission

Think about stickiness

Parchment is inherently nonstick, but only some foil—the kind that is specifically sold as “nonstick”—is, but you can always spray it with a little cooking spray if necessary. But for truly delicate jobs, like setting tempered chocolate, for instance, I always reach for parchment paper. Its smooth surface ensures my chocolate comes out crinkle free, which is hard to accomplish with aluminum foil, even the nonstick kind.

Think about structure

Both materials can be manipulated into various kitchen tools. Folded parchment makes a great cupcake liner (and a decent piping bag), and foil can be fashioned into a makeshift baking rack, or a ring to help buns or eggs keep their round shape while cooking. Switch their roles, however, and you’ll quickly see that the two are not always interchangeable.

Some things come down to personal preference. I prefer to roast potatoes at a super high heat, and appreciate the extra browning aluminum foil affords me, but will reach for parchment if I want a softer, more delicate preparation. But in general, foil is great for higher heat preparations of sturdier foods, while parchment is better suited for baked goods, particularly those with an “I’m baby” vibe.

Can you replace parchment paper with foil for baking?

Aluminum Foil with Oil: Good for Baking, Especially at Hotter Temperatures. Aluminum foil with oil is another good substitute for parchment paper. As with a greased baking sheet, the fat may subtly impact the way your food cooks.

What do I use if I don't have parchment paper?

Silicone baking pads, often referred to by the brand name Silpat, are a great replacement for parchment paper. Just drop one onto your baking sheet, and whatever you cook or bake on it will come right off. There's no need to grease your pan, and there's very little to clean up afterward.

Does tin foil work the same as parchment paper?

For anything above 400 degrees, use foil. Similar to parchment, aluminum works well for individual foil packs for dinner, but since it's more heat resistant, you can cook a wider variety of items using foil this way, especially on the grill or over an open flame.

Can I use foil instead of parchment paper for cookies?

You could use aluminum foil instead of parchment paper for your cookie baking, although we would recommend you grease the foil first to prevent any of your cookies getting stuck to it. The best solution in this instance is to simply grease the baking tray to prevent the cookies from sticking.