Parchment paper is a kitchen favorite for good reason. Cookies release easily, roasted vegetables don’t stick, and cleanup feels effortless. It’s one of those simple tools that makes cooking smoother. But there’s an important detail many people overlook: parchment paper has temperature limits, and using it at very high heat can lead to problems you may not expect.
Most parchment paper gets its nonstick power from coatings such as silicone or quilon. Silicone-coated paper is generally safe within recommended ranges, often around 420–450°F depending on the brand. But when pushed beyond those limits, the coating can begin to break down, producing a strong odor and causing the paper to darken or become brittle.
Quilon-coated parchment is less common today, but some versions may still use it. This type of coating contains chromium compounds, which has raised concerns about potential transfer under certain cooking conditions. High heat is where people run into trouble. Many home cooks roast foods at 475°F or higher without checking packaging instructions. At those temperatures, parchment can scorch, crumble, or shed tiny particles onto food.
While it doesn’t always ignite, it can still degrade and create an unpleasant cooking environment. If you want safer options, consider silicone baking mats, greased pans, or aluminum foil lightly coated with oil. Unbleached parchment can also be a better choice when used within its stated temperature limit. Parchment paper isn’t “bad,” but it’s best used wisely. Staying mindful of heat settings helps protect your food, your kitchen, and your peace of mind.