Greaseproof paper has to be greased well (oiled or buttered) before baking, for it to work, and things not to stick to it - it works perfectly then! Whereas baking parchment not, you just use it as it is (which is way easier and less messy!). I've learned that the hard way too, some time ago. Cheers from rainy Ireland! Jun 09, 2014 · Baking parchment has been treated with silicone, so it’s non-stick, moisture-resistant and can handle high temperatures, which makes it great for baking. Greaseproof paper, on the other hand, isn’t non-stick or heat-resistant, but is fat-resistant, making it best for wrapping greasy foods such as baked goods and cheese.

Yes. Although they look very similar they are completely different. Greaseproof paper is fine for wrapping sandwiches and cheese, but useless for lining cake tins as it sticks to cakes like glue. Baking paper or parchment has a silicon coating which prevents cakes sticking to it, making it ideal for lining cake tins. Jun 23, 2015 · My Nana would bake scones and short biscuits on old paper bags carefully cut into a sheet with a knife. Greasy circles indicated where the previous baked good had lain. Paper doesn't ignite until it reaches 218C, so can be used at normal baking temperatures of 180C.