Parchment paper is a kitchen staple. Cookies slide off trays effortlessly. Roasted veggies don’t stick. It’s convenient, efficient, and feels like a magic trick.
But here’s the question: how safe is it, especially at high temperatures? My curiosity led me down a rabbit hole—and what I found was surprising. Parchment paper isn’t always as harmless as it seems.
What Makes Parchment Paper “Magic”?
Parchment paper’s nonstick power comes from coatings like silicone or quilon. Silicone is heat-resistant, usually up to 420–450°F. Go higher, and the coating can break down, releasing potentially harmful fumes.
Quilon is trickier. This coating contains chromium, a heavy metal. Under certain conditions, it can leach into food. Though less common today, some brands still use it.
So yes, that weird smell during high-heat roasting? It might be your parchment paper signaling trouble.
