Before using parchment paper in cooking, it’s best to think twice: here’s the reason

Who hasn’t pulled out a sheet of baking paper to make a successful batch of cookies or avoid the chore of washing up after a gratin? Practical, non-stick, it seems to tick all the boxes of the perfect utensil. But behind its apparent harmlessness, there are some grey areas that deserve to be clarified. What if this faithful companion of our ovens hid some secrets that are not always very appetizing?

Laundering, a step that raises questions

If baking paper is so white, it is not by chance: it is often bleached during its manufacture. However, this process can generate chemical residues that can migrate to food when it is heated.

 The good tip: to limit this risk, choose so-called natural paper, recognizable by its light brown color. Not only is it more environmentally friendly, but it is also reassuring about its composition.

Silicone coating, not so harmless