Think Twice Before Cooking With Parchment Paper
My Personal Bottom Line
After all my research, here’s what I’ve decided:
I still use parchment paper occasionally, but I:
- Only buy unbleached, PFAS-free brands
- Stay well within temperature limits
- Use it sparingly, not for every single baking project
- Opt for reusable silicone mats whenever possible
The key is being informed and intentional. You don’t need to throw everything out in a panic, but you should think twice and make conscious choices about what you’re bringing into your kitchen.
