Lining Baking Sheets: Parchment, Silpat, and Foil
Lining a baking sheet is about heat distribution, surface grip, and cleanup. Parchment paper is for browning and easy removal, silicone mats provide a non-stick base for delicate cookies, and aluminum foil is for high-heat roasting where you need to trap heat or char edges.
Match the liner to the bake
Not all liners behave the same way under heat. Choose based on whether you want a crispy base or a clean release.
- rimmed baking sheet
- parchment paper
- silicone baking mat
- heavy-duty aluminum foil
What goes in.
- As neededUnbleached parchment paper
- As neededSilicone baking mat
- As neededAluminum foil
Use a dab of batter
If your parchment paper curls up at the edges, put a tiny dab of butter or batter under each corner to glue it flat to the sheet.
The method.
Use parchment for cookies and pastry
Parchment allows for consistent browning and absorbs a tiny amount of moisture, keeping the bottoms of your cookies from becoming greasy. It is the best choice for anything that needs to slide off easily.
Use silicone for sticky sweets
Silicone mats offer the best grip for sticky doughs like lace cookies or meringues. They act as an insulator, so the bottom of your food won't brown as quickly as it would on metal or parchment.
Use foil for savory roasting
Foil conducts heat better than paper. When roasting vegetables or meats, it helps crisp the underside and makes cleanup a simple matter of balling up the mess and tossing it.
When it doesn't go to plan.
Never trim parchment to fit exactly; let it run slightly up the sides of the pan to create a handle for lifting finished bakes out.
Avoid using silicone mats for high-heat browning tasks where you want a crisp, golden bottom, as they will prevent the Maillard reaction from happening quickly.
If using foil, always use the dull side up to minimize light reflection if you are worried about uneven browning.
The ones that keep coming up.
Can I reuse parchment paper?
Yes, provided it isn't burnt or brittle. If it remains flat and smooth after the first bake, reuse it for the next batch.
Why did my cookies stick to the foil?
Foil is not non-stick. If you are baking high-sugar items, always grease the foil lightly or use parchment instead.
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