Difference Between Greaseproof Paper vs Parchment Paper

What Is Greaseproof Paper?

Greaseproof paper is made by densifying plant fibers (such as chemical or bamboo pulp) through refining, internal sizing, and calendering. These processes compress the fibers and reduce pore size, creating a paper that resists oil and grease penetration without a coating. Some grades may incorporate additives to enhance oil resistance, but overall the structure remains closer to plain paper — just denser and less porous.

Common Uses:

• Wrapping oily foods like burgers, sandwiches, and pastries

• Lining takeaway and quick-service packaging

• Everyday bakery packaging at room or moderate temperatures

• Food-service operations where cost and practical oil resistance matter

What Is Parchment Paper?

Parchment paper — also known as vegetable parchment — undergoes a unique treatment where cellulose fibers are transformed into a dense, semi-transparent, film-like structure. This process creates a paper that’s not only highly oil-resistant but also water-resistant, heat-tolerant, and non-stick without chemical coatings. 

Key Applications:

• Baking cakes, cookies, and bread

• Lining sheet pans, cake tins, and baking trays

• High-moisture and high-oil cooking environments

• Other uses like pharmaceutical or chemical sample protection where hygiene matters

Oil & Moisture Resistance

Parchment paper’s dense, film-like surface naturally blocks oil molecules, making its oil resistance long-lasting and stable. Greaseproof paper relies on sheet density and sizing agents, which may weaken under prolonged heat or high-moisture conditions. 

In environments rich in steam or moisture, parchment paper maintains its performance better due to lower porosity and stronger water resistance. Greaseproof paper can lose strength when wet, limiting its effectiveness for heavy or moisture-sensitive items.

Heat Resistance & Oven-Safety

One of the most important differences lies in heat handling:

🔸 Parchment Paper is generally oven safe up to about 220–230°C (425–450°F) and resists curling, burning, or chemical release when heated. 

🔸 Greaseproof Paper is better suited to room-temperature or light heating tasks. While some grades tolerate moderate heat, they are not recommended for prolonged high-temperature baking because sizing can break down and performance declines.

Non-Stick Performance

Parchment paper is naturally non-stick, making it ideal for baking pastries, cookies, and other delicate foods. This eliminates the need for greasing pans or trays, improving product quality and simplifying cleanup. Greaseproof paper generally lacks this natural non-stick surface unless treated or Coated.

Choosing the Right Paper for Your Needs

✔ Choose Greaseproof Paper when you need cost-efficient, practical grease resistance for packaging, food wraps, and moderate-temperature applications.

✔ Choose Parchment Paper when your process involves baking, roasting, steaming, or exposure to high heat and moisture, and you want a non-stick, reliable surface every time

Conclusion

While both greaseproof paper and parchment paper resist oil, they serve different functions and excel in different environments. Understanding these differences enables you to select the optimal paper for your specific production, packaging, and culinary needs, ensuring food safety, product performance, and operational efficiency.