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Sep 16, 2010 02:37 PM

Does parchment paper burn at 400 degrees F?!

Does parchment paper burn at 400 degrees F? How about greaseproof paper? If I want to make choux pastry then what kind of paper should I use to prevent burning?

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  1. depends, don't leave too much overhang, that is the first to burn....greaseproof likely not - should be ok...parchment ...more likely to burn ..if you're worried just give it a quick spritz with a water spray (fine mist) half way through the cooking time. I'd keep my eye on parchment.

    1 Reply
    1. re: Minister of Kebab

      At 400F it's might brown a bit but who cares. You could also use a silicon baking sheet. I'm pretty sure you could cook on the sun with those things

    2. I just roasted a marrow bone at 440 F on parchment because I ran out of foil, and it came out fine. The paper is a little browned, but that's ok. It should only burn if you leave it in for a long time in a very dry oven, and you have overhang close to the walls/element. Keep the parchment paper in contact with the tray in the middle of the oven, with as little overhang as you can manage, and it's fine. The box itself should say that it's safe up to 400 F.

      You might want to try the Home Cooking board for specifics if you're concerned.

      3 Replies
      1. re: Underdog Rally

        never used parchment paper...but can someone do a quick recap of the pros of using parchment paper? i believe fish works well with it??

        1. re: samtron608

          There are several parchment threads on this board that you can read. It streamlines prep and clean-up for so many things that a synopsis is impossible.

          1. re: samtron608

            I use parchment paper on a sheet pan under vegetables I'm roasting instead of aluminum foil. I have used parchment paper under bread, on top of a heated-to-450F+ stone (sometimes it's easier to move dough onto a stone with parchment underneat it). Anytime I don't want to clean up a ceramic-type pan that I am baking fish or meat that has a lot of fat that could be burned onto the pan, I will put parchment paper underneath to make clean-up a snap.

          1. re: thew

            wishing CH had a "like" button :)

          2. For sure, check the box. I have 3 different brands in my pantry and each has different burn points. I've used my fave, quality brand at 400 without issue. You shouldn't have a problem with parchment but I'd highly recommend that you purchase a "silpat" pad - a silicone sheet that you can use as a non-stick pad for all your baking (up to 482 F) I LOVE mine.

            Here's the link:

            4 Replies
            1. re: Breadcrumbs

              I've used parchment paper in a 500 degree preheated cast iron dutch oven for my no knead bread and it has never burned just browned.

              1. re: Breadcrumbs

                Breadcrumbs: I also love my Silpat, but it does worry me a bit. It feels gummy and I know it's made of synthetic fibers....hasn't stopped me from using it for the past several years. If I start to sprout a second nose or something, I'll let everybody know. ;+)

                1. re: oakjoan

                  Hi oakjoan, I used to have the exact problem as well. I think the film tends to build up more if you use cooking sprays...which I do for all my baking. I found this link and never looked back. Here you go:


                  Let me know how this works for you.

                  1. re: Breadcrumbs

                    Nice to know there's a way of removing the ick but it's a lot of trouble compared to just using parchment to begin with! Will try the baking soda on a silicone muffin tin I was given that has not been usable since the first time, which gunked it up.