Reynolds Just Settled the Debate: Should You Use Aluminum Foil or Parchment Paper for Baking?

Does it really matter?

As we enter "baking season," you may be looking for the best tips and tricks to not only reduce the amount of clean up that comes with 4 rounds of cookies, but also for the best way to keep cakes and breads from sticking to the pan. So when it comes to lining your baking pans, what's the best tool for the job: parchment paper or aluminum foil?

A friend’s mom once shared a bit of kitchen advice for just this question. Her philosophy? “Baking sweets calls for sheets; plans to broil calls for foil!” And while we always lean on mom's advice in the kitchen, we wanted to hear from the true experts on parchment and foil for a definitive answer. We talked to the experts at Reynolds to find out and help you avoid stuck-on disasters in your kitchen when it comes to turning out picture-perfect baked items.

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Should You Use Aluminum Foil or Parchment Paper for Baking?

We reached out to the Reynolds test kitchen experts from the makers of Reynolds Kitchens parchment paper and Reynolds Wrap foil to find out what they recommend.

The answer? When baking cookies, pastries, and breads: It's best to stick with parchment paper.

"Parchment paper is made of paper with a food-safe silicone coating that makes it heat-resistant and nonstick," say the Reynolds kitchen experts. Meaning, parchment paper will provide you with the nonstick surface you need while baking without any prep work.

Plus, the nonreactive surface of parchment paper can handle high baking temperatures and will not change the taste of acidic ingredients like citrus. “Parchment paper is the perfect option when baking because it can handle temperatures up to 425°F,” say Reynolds kitchen experts. Your cookies, cakes or pastries with citrus ingredients like orange-flavored cakes or tart lemon bars will retain their bright, clean flavor.

Aluminum foil, on the other hand, needs to be coated with butter, oil or cooking spray in order to give it a nonstick performance for baked goods, which can compromise the taste and texture of the cookies, pastries or loaf of rustic bread as they bake.

Foil will also react with acidic ingredients and can make baked items taste harsh or bitter. “Avoid using foil with highly acidic ingredients,” say the Reynolds experts. “It can affect the taste.”

How To Use Parchment Paper for Baking

Using parchment paper for baking is a breeze. Just rip off a piece to lay flat on a baking sheet for cookies, or cut a sheet to size for lining cake pans and springform pans.

“Line your round cake pans with parchment paper for easy release—your cake won’t cling to the bottom!” say the Reynolds kitchen experts. And a bonus tip from the test kitchen is to use parchment paper in a pinch if you find yourself without cupcake liners. “You can use parchment paper to make your own DIY muffin pan liners.”

The Bottom Line

When it comes to baking, rely on parchment paper for the best results for a nonstick surface, preserving flavor for baked goods and the bonus of no clean up.