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Oct 27, 2011 09:57 AM

Parchment paper

When using parchment paper for baking (cookies, biscuits) which side goes up? One side seems a little glossier. Thanks

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  1. I always put the upper side facing up because that's how it lays flat. I don't think there's a big difference which side you use.

      1. I have a feeling that the paper goes through a top and bottom roller that are not identical. This is the case with rollers that are used in the production of aluminum foil which cause one side to be dull and the other to shine. Although the appearance is different, the performance is the same.

        2 Replies
        1. re: SanityRemoved

          A bit off topic but I read that lightweight aluminum foil is too fragile to roll to its final thickness, so 2 layers are combined for rolling to the final thickness, then separated. This causes one side to be shiny and one side to be dull.

          For parchment I just use it whichever way its curl makes it easiest to use.

          1. re: BruceMcK

            "I just use it whichever way its curl makes it easiest to use"

            I use the other way. I don't like it curl up because .... it curls up :). So I always place it so it curls down.

        2. actually there is no diff. on the sides, parchment is equally coated on both sides with silicone however there is quilon coated paper that isn't parchment or you could find some different types of paper coated with silicone.... only real parchment will resist the heat of 425
          we are the makers of the finest parchment made in France