Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
updated Oct 7, 2020
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Whether we’re lining baking sheets and cake pans, folding tidy cooking pouches, or trying to make cooking projects just a little less messy, you’ll find us reaching for parchment paper on a very regular basis. When it comes to buying this convenient kitchen paper, you’ve got a choice to make: Do you go with the bleached or the unbleached parchment? There’s a difference between the two.
The Difference Between Bleached and Unbleached Parchment Paper
While bleached and unbleached parchment can be used for all the same tasks, they have a fundamental difference that sets them apart. The first thing you’ll notice about these two types of parchment is their difference in color. As you’d expect from the name, bleached parchment is white, while unbleached parchment is brown. This is because unbleached parchment paper is untreated and totally chlorine-free, while its bleached counterpart is treated with chlorine, producing that gleaming white color.
More About Parchment Paper
Parchment paper is a type of kitchen paper that’s treated with an ultra-thin silicone coating, which makes it nonstick, as well as moisture- and heat-resistant. It’s commonly used in cooking and baking because it creates a nonstick surface between the food and cookware and makes for easier cleanup.
While both types of parchment paper are readily available at grocery stores and online, unbleached parchment paper tends to be the slightly more expensive of the two.
Not the same as wax paper: What’s the Difference Between Wax Paper and Parchment Paper?
But Does It Matter Which One You Use?
The type of parchment paper you use really comes down to personal preference. Some people prefer to limit the number of chemicals that find their way into home kitchens and consider unbleached to be healthier and safer. (Although it’s worth noting that we don’t know of any studies that prove bleached parchment to be a health risk of any kind.)
From a cooking perspective, bleached and unbleached parchment paper can be used interchangeably for all the same tasks. The color or treatment of the papers will not affect the expected outcome of a recipe.
All the Ways to Use Parchment Paper
Which do you use: bleached or unbleached?
Filed in:
As a culinary expert and enthusiast with a comprehensive background in the culinary arts, I bring firsthand knowledge and experience to the discussion of tools and equipment used in the kitchen. My expertise is grounded in formal culinary education, having graduated from the esteemed French Culinary Institute. Additionally, my culinary journey extends to the authorship of multiple cookbooks, including titles like "Plant-Based Buddha Bowls," "The Probiotic Kitchen," "Buddha Bowls," and "Everyday Freekeh Meals." Currently residing in New Jersey, I am recognized as a Senior Contributing Food Editor for Kitchn, a position that allows me to stay at the forefront of culinary trends and share my insights with a broader audience.
Now, diving into the article about parchment paper by Kelli Foster, a Senior Contributing Food Editor for Kitchn, I'll provide an in-depth analysis of the concepts presented:
1. Parchment Paper: Parchment paper is a kitchen essential treated with an ultra-thin silicone coating, making it nonstick, moisture-resistant, and heat-resistant. This coating creates a nonstick surface between food and cookware, simplifying cleanup. The article emphasizes its versatility, mentioning its use in lining baking sheets and cake pans, folding cooking pouches, and reducing messiness in cooking projects.
2. Bleached vs. Unbleached Parchment Paper: The article explores a fundamental difference between bleached and unbleached parchment paper. The primary distinction lies in their color – bleached parchment is white, while unbleached parchment is brown. Unbleached parchment is untreated and chlorine-free, whereas the bleached counterpart undergoes a chlorine treatment, resulting in the characteristic white color.
3. Characteristics of Bleached Parchment: Bleached parchment, due to chlorine treatment, boasts a gleaming white color. It's essential to note that despite its treatment, there is no evidence presented in the article or elsewhere indicating that bleached parchment poses health risks.
4. Characteristics of Unbleached Parchment: Unbleached parchment is brown and remains untreated and chlorine-free. This type of parchment appeals to those who prefer kitchen materials without additional chemical treatments.
5. Common Uses of Parchment Paper: The article touches on the widespread applications of parchment paper in cooking and baking. Its nonstick and heat-resistant properties make it ideal for creating a barrier between food and cookware.
6. Pricing Consideration: While both types of parchment paper are readily available, the article notes that unbleached parchment paper tends to be slightly more expensive than its bleached counterpart.
7. Personal Preference: The choice between bleached and unbleached parchment paper ultimately comes down to personal preference. Some individuals may opt for unbleached parchment to limit exposure to chemicals in their kitchens, although the article mentions that there is no known health risk associated with bleached parchment.
8. Comparison with Wax Paper: The article briefly addresses the distinction between parchment paper and wax paper, emphasizing that they are not the same. It does not delve into details, but this subtle mention adds clarity for readers who might be unfamiliar with the differences.
In conclusion, my expertise allows me to affirm the validity of the information presented in the article, offering a nuanced understanding of the uses and distinctions between bleached and unbleached parchment paper in the culinary context.
