Parchment paper is a non-stick, heat resistant paper that is most common in the baking world, but I use it all the time in my kitchen because it makes clean-up a breeze!
I use it when roasting tomatoes, tomatillos, and poblanos.
And when roasting pepitas.
And also when making pizza.
It provides a non-stick layer that is oven resistant up to 425F (dependent on brand). When you are done with it simply discard it and most likely you won’t have to clean the underlying sheet pan. Nice!
You can buy it in rolls or sheets and you’ll find it near the plastic wrap and aluminum foil in your local supermarket. It’s typically cheaper to buy it in the larger rolls.
Keep in mind that wax paper is a different bird and the two are not interchangeable. Wax paper is not heat resistant so you won’t be able to use it in the oven.
Parchment paper also offers up a few other uses that your kitchen might find beneficial:
Create an impromptu funnel for transferring ingredients.
A quick way to create a clean work surface on the counter.
Lining cake pans.
Rolling out bread dough on it (or pizza dough!).
It’s massively versatile and for just a few bucks you really can’t go wrong by keeping some in your kitchen.
Let me know if you have any questions about parchment paper — it’s a great tool to add to your arsenal!