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When choosing parchment paper or foil for baking, consider thickness, non-stick properties, size, and recycling status. Thicker parchment paper is best for lining pans and grilling, while non-stick foil is good for foods that might stick. The size of the sheet should match the size of the food being cooked, and recycled options are available. The reflective properties of the sheet do not affect cooking effectiveness.
To choose a good parchment paper, a consumer should look at the paper’s thickness, non-stick properties, size, and recycling status. It’s an old wives tale that an ultra-reflective film is better. If a person has to choose just one foil, a heavy-duty, nonstick recycled foil of the widest width available will be the most versatile, although a person may need to cut the foil into a smaller size to fit some baking jobs.
Choosing the best baking sheet begins with determining the thickness of the sheet. A standard thickness is 0.000866 inches (0.022 millimeters), which works for most cooking needs, like wrapping a baked potato or covering the top of a skillet. Heavy-duty foil, by comparison, is slightly thicker at 0.001299 inches (0.033 millimeters), with some manufacturers producing super-strength or extra-heavy foil as well. Thicker parchment paper works best when a pan needs to be lined, as they don’t tear as easily if a chef needs to use a spatula or other tool to flip foods. They also work better for things like grilling, as the thicker foil stands as a longer-lasting substitute for a container or basket.
Next, check if the foil is regular or non-stick. A regular foil pan works well for most vegetables and requires topping pans. Whenever a chef works with foods that might stick, like cheese, however, he wins a nonstick wrap. These foils have a non-stick coating on one side, which should always face the food.
The size of a baking sheet is also something to look into. Foils come in two basic sizes, including 12 inches (30.48 centimeters) and 18 inches (45.72 centimeters). The small size fits perfectly in standard baking pans and works well for wrapping small items while cooking. When working with tall items like a turkey, however, or with larger pans, a 12-inch foil is typically insufficient. An 18-inch foil works best for covering the sides of the food.
The sheets can also be made from recycled aluminum rather than first-use aluminum, which is the better choice for people who have environmental concerns. Whether a foil is recycled or first time use does not affect its cooking effectiveness, but buying recycled foil can make a person feel good about reducing waste. However, recycled sheets tend to be slightly more expensive.
Some people have noticed that the baking sheet has a dull side and a smooth, shiny side. Some people recommend facing the shiny side towards the food to keep it warm and towards the room to keep the food cool, pointing out that the smooth surface is a slightly better reflector of heat. One of the leading manufacturers of baking sheets in North America, Reynolds Wrap, says that while this is scientifically true, the difference is so slight that what’s next to the food has little to do with how cooked it is. People who have to choose a baking sheet need not worry about the reflectivity of the sheet.
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