Understanding Kitchen Safety: Does Parchment Paper Leach Toxins into Food?

November 10, 2025 •

4 min read

According to Consumer Reports, toxic "forever chemicals," known as PFAS, have been detected in some food packaging and kitchen materials. This raises the important question: Does parchment paper leach toxins into food? The answer depends on the type of paper and how you use it.

Quick Summary

The safety of parchment paper is determined by its coatings and manufacturing process. Choosing unbleached, silicone-coated, and PFAS-free varieties is crucial for avoiding potential chemical migration when cooking at high temperatures. Safe use requires understanding the differences between products and respecting temperature limits.

Key Points

Check the Coating: Opt for silicone-coated parchment paper, not Quilon, which contains heavy metal chromium and can be toxic when incinerated.
Choose Unbleached: Select unbleached (brown) parchment paper to avoid potential dioxins from the bleaching process used for white paper.
Mind the Temperature: Always adhere to the manufacturer's temperature rating (usually up to 450°F) to prevent the paper from burning or releasing unwanted chemicals.
Avoid PFAS: To prevent exposure to "forever chemicals," choose parchment paper explicitly labeled as PFAS-free.
Consider Alternatives: For eco-friendliness and zero chemical risk, reusable silicone baking mats or greasing pans with oil are excellent alternatives.

The Composition of Parchment Paper

To understand the potential for chemical leaching, it is essential to know what parchment paper is made of. The base material is typically wood pulp. This pulp is treated to create a paper that is moisture- and grease-resistant. Historically, this process involved treating the paper with sulfuric acid. Today, most modern parchment papers are coated with a food-safe material to enhance their non-stick and heat-resistant properties.

Coatings: Silicone vs. Quilon

The primary difference in parchment paper lies in its coating. There are two main types:

Silicone-Coated Parchment Paper: This is the most common type used for baking and cooking. Silicone, derived from silicon, oxygen, carbon, and hydrogen, is a synthetic polymer that is considered inert and stable at typical baking temperatures. High-quality, food-grade silicone does not break down or leach chemicals into food when used correctly.
Quilon-Coated Parchment Paper: A less common and older type of coating, Quilon contains heavy metal chromium. When heated or incinerated, this coating can be toxic. Quilon-coated paper is less expensive but presents a potential health risk, making it a poor choice for food preparation, particularly involving high heat.

Bleached vs. Unbleached Paper

Another key distinction is whether the paper is bleached or unbleached. Bleaching makes the paper white but can introduce potential contaminants.

Unbleached Parchment Paper: This paper retains its natural brown color because it has not been treated with chlorine. It is free from the harmful chemical byproducts, such as dioxins, that can be produced during the bleaching process. This makes it a safer, more environmentally friendly option for all types of cooking.
Bleached Parchment Paper: While bleached parchment paper is common and still widely used, the bleaching process (historically using elemental chlorine) has been linked to the formation of dioxins, which are harmful. Modern bleaching methods are often chlorine-free, but choosing unbleached still eliminates the concern entirely.

Potential Toxic Risks: What to Look For

While high-quality parchment paper is generally safe, several concerns can arise, especially with lesser-quality or incorrectly used products.

Per- and Polyfluoroalkyl Substances (PFAS)

Some parchment papers, especially older or cheaper varieties, may contain PFAS, often called “forever chemicals”. These are used to enhance the non-stick and moisture-resistant properties but have been linked to serious health concerns, including kidney and testicular cancers, hormone disruption, and immune system suppression. To minimize exposure, seek out products clearly labeled as PFAS-free.

High Heat and Overheating

Using any parchment paper above its recommended temperature limit (typically 420-450°F) can cause it to darken, become brittle, or even combust. While food-grade silicone is stable, extreme heat can degrade it. Always check the manufacturer's temperature rating and avoid using parchment paper under a broiler or on a grill where temperatures are uncontrolled and can exceed these limits.

Acidic Foods

For certain applications, aluminum foil can be a risky choice due to acid sensitivity. When acidic foods like tomatoes or citrus are cooked with aluminum foil, the metal can leach into the food. Parchment paper, in contrast, is inert and does not react with acidic ingredients, making it a safer option for these recipes.

Making a Safer Choice: Tips for Cooking

To ensure you are using parchment paper as safely as possible, follow these guidelines:

Check the Label: Always read the product packaging. Look for certifications like FDA or LFGB approval and check for explicit statements like "silicone-coated" and "PFAS-free".
Use Unbleached: Whenever possible, choose unbleached (brown) parchment paper to avoid any potential chemical byproducts from the bleaching process.
Adhere to Temperature Ratings: Never exceed the maximum temperature specified by the manufacturer. Keep the paper away from direct heating elements.
Avoid Wax Paper in the Oven: Do not confuse parchment paper with wax paper. Wax paper is coated in paraffin and will melt or catch fire in the oven.

Comparison: Parchment Paper vs. Alternatives


Feature	Silicone-Coated Parchment Paper	Silicone Baking Mat (e.g., Silpat)	Aluminum Foil	Greased Baking Pan
Non-Stick	Excellent	Excellent	Poor (food may stick)	Good (if greased/floured properly)
Heat Resistance	Up to 450°F (check label)	Up to 500°F+	Very High (but leaches at lower temp)	N/A (depends on pan)
Toxin Risk	Low (if unbleached, PFAS-free)	Very Low (food-grade silicone)	Moderate (acidic foods, high heat)	Very Low
Cost	Low (per sheet), disposable	High (initial investment), reusable	Low, disposable	Low
Reuse	Not recommended for coated versions	Yes, multiple times	No, single-use	N/A
Compostable	Some brands, if certified	No (but long-lasting)	Recyclable (if clean)	N/A

Safer Alternatives to Consider

If you prefer to avoid parchment paper entirely or need an option for higher heat, there are several alternatives:

Silicone Baking Mats: Reusable, durable, and highly heat-resistant, these mats are an excellent investment. Make sure to purchase food-grade mats, often platinum-cured for the highest purity.
Greasing and Flour or Oil: For many baking tasks, a simple coating of butter and flour or oil on the baking pan is a reliable, non-toxic, and inexpensive solution.
Uncoated Baking Surfaces: A well-seasoned cast-iron skillet or high-quality stainless steel cookware offers a robust, chemical-free cooking surface.
Specialized Paper: For unique, eco-conscious options, some people explore using banana or bamboo leaves for wrapping and steaming, a practice used in many cultures.

Conclusion: Informed Choices for a Healthier Kitchen

Does parchment paper leach toxins into food? The nuanced answer is that it depends on the product's quality and its use. For routine baking and cooking, choosing high-quality, unbleached, silicone-coated, and PFAS-free parchment paper is a safe and effective option, provided you respect the manufacturer's temperature limits. If you are looking to minimize waste and long-term chemical exposure, investing in reusable alternatives like silicone baking mats or relying on traditional greasing methods is a practical approach. By staying informed about the materials you use in your kitchen, you can make conscious choices that protect both your food and your health. For more on toxic chemicals in food packaging, see this resource from the National Resources Defense Council..

Frequently Asked Questions

No, parchment paper can differ significantly based on its coating and manufacturing process. High-quality paper is typically coated with inert silicone, while older or cheaper versions may be coated with Quilon, which can be problematic.

While modern bleached papers are often safer than in the past, unbleached parchment paper is still the safest option. The bleaching process has historically produced harmful dioxins, so using the unbleached version eliminates this concern entirely.

Exceeding the recommended temperature can cause the paper to become brittle, turn dark, or even catch fire. For safety and performance, it is crucial to follow the manufacturer's guidelines, typically not exceeding 425-450°F.

To ensure your parchment paper is PFAS-free, look for products that are clearly labeled as such on the packaging. As consumer awareness grows, more brands are voluntarily certifying and advertising this.

For most baking and cooking, parchment paper is considered safer. It is inert and non-reactive, unlike aluminum foil, which can leach metals into food, especially when cooking with acidic ingredients.

Some manufacturers claim their parchment paper is reusable. However, some coated varieties may leach chemicals after repeated heat exposure. For safety, it is often best to use a fresh sheet each time, especially for coated options.

Food-grade silicone baking mats (e.g., Silpat) are excellent reusable alternatives. They are durable, have a very high heat resistance, and provide a reliable non-stick surface.