Equipment Review: Best Parchment Paper & Our Testing Winners
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- čas přidán 8. 02. 2018
- Behind the Testing: cooks.io/2nHMILp
Full testing details and ranking chart: cooks.io/2EalbZb
Watch more equipment reviews: • Equipment Reviews
We tested 10 parchment papers to find the best one (listed in alphabetical order):
Beyond Gourmet Unbleached Parchment Paper
Good Cook Parchment Paper
If You Care Unbleached Parchment Baking Paper
King Arthur Flour Parchment Paper 100 Half-Sheets
Norpro Unbleached Baking Paper
PaperChef Parchment Rolls
PaperChef Parchment Sheets 12” × 16”
Reynolds Cookie Baking Sheets
Reynolds Parchment Paper
Wilton Parchment Paper
Parchment paper is simple. Why are so many products hard to use?
Curious about which baking sheet is our winner? Watch our review: • Equipment Review: Best...
We review the best (and worst) silicone spatulas:
• Equipment Review: Best...
WINNING TRAITS OF A GOOD PARCHMENT PAPER
- Food releases evenly
- Food browns evenly from edge to edge
- Paper is strong enough to support pie weights and heavy food
- Paper fits in standard-size rimmed baking sheet with minimal trimming
- Paper is flat or requires little effort to smooth out
- Packaging dispenses paper without crumpling or creasing it
- Packaging is durable
WHAT WE TESTED
We tested 10 parchment papers, with our lineup including a mix of rolls and precut sheets. We used the papers to bake a variety of foods (including some in a 500-degree oven), to roll out disks of cookie dough, and to roll jelly roll cakes. We also tested the papers' strength. Throughout testing, we evaluated how cleanly the baked foods released from the paper and checked them for even, consistent browning. Several users took the papers home, where they evaluated their performance and ease of use and noted how easy they were to store in kitchen cabinets and drawers. For rolls, we calculated the approximate number of sheets per container by dividing the total length by 16 inches (roughly the length of the cooking surface of a standard rimmed baking sheet). Scores from testing were averaged.
RATING CRITERIA
Performance: We baked two kinds of cookies, jelly roll cake, and pizza with each paper, checking to see how easily foods released and if they had even, consistent browning.
Size: We used each parchment paper to line standard-size rimmed baking sheets, whose cooking surface measures 16½ by 11½ inches. Papers rated best if they fit in the baking sheets straight from the package or with minimal trimming.
Handling: Sheets of perfectly flat parchment paper were easy to use and ensured that foods baked evenly with smooth surfaces. We docked points from papers that curled, were creased, or were generally difficult to lay flat. Products that negatively affected the appearance of our baked goods lost points.
Packaging: We evaluated the design and construction of the packaging. For sheets, the best packaging allowed the paper to be stored flat. For rolls, good packaging had firm, rigid edges or sharp teeth that facilitated clean, neat tears. Products lost points if their packaging fell apart or became misshapen during testing.
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I like that extra width because if I lay anything in the sheet, or fill it with anything, the extra space will lay against the edge of the baking sheet instead of having stuff oozing underneath the paper
When using parchment with pie weights (dry pinto beans) I first crumble my parchment into a ball, then flatten it. It lays nicely inside the pie with little effort.
Easy way to deal with the curling problem! I dampen my hand with a few drops of water and rub the cookie sheet all over before putting down the parchment sheet. The paper lightly clings to the water and stays flat!
I like the Reynolds with the grid. It's easy to cut straight using scissors and I buy it when it's on sale with a coupon. It fits just fine in my pans (no waste) and the box goes right in the drawer with everything else in those type of boxes. I go through several rolls a year, and don't spend anywhere near $20.
It’s what I use too but it’s a pain because, like the others, I can’t get it to lay flat.
I'd like to see a review on mortar & pestles.
I love watching their reviews!!! They help me think through what will work best for me. I don’t always think of the variables that could affect what I want to accomplish. Thank you ATK!
Wonderful to hear! Thanks for watching :)
Interesting you bring this to. Last month I purchased my first package of wax paper precut for hamburgers. They are wonderful!
Woooow.... that price is outrageously high for parchment paper.
Kirkland parchment paper works out to 14.6 cents a sheet (15" wide paper cut to 18") for their $11.99 for 2x rolls of 15"x164'. At 23 cents a sheet for the pre-cut stuff (100 sheets for $22.95 right now), its obviously more expensive than one of the more bulk bargain oriented options but for a youtube channel that reviews $50 spatulas and $200 skillets against $5 and $20 options this doesn't seem that egregious at all. Heck, its competitive against Reynolds smartgrid paper. If they reviewed the Kirkland people here would complain that you need a $50 membership to buy it.
@@GarbageLegs I see. I only know regular ole parchment paper that I get off amazon, so the price seemed crazy to me haha. Thanks for explaining.
@@GarbageLegs ha! very true but the basic membership is $60 and if you don't save that much money in cashback they'll reimburse you the $60 or something like that. I have the exec one and pay $120 a year plus got the Citibank CC and get even more cashback, so it's pretty simple math. Not only do I get money back each year twice, but that membership ends up being free. Those who complain don't do the math...
@@peteaulit They don’t review costco or private labels like Kirkland not just because not everyone has a Costco and not everyone lives near a costco but private labels like Trader Joe’s or Kirkland Singnature change distributors from time to time for the best price which is good for the consumer but not good when you only test every so often
I found pre cut on ebay, up to 500 sheets. They were all within a few cents +/-of the $0.20 mark.
you just gave me an idea of precutting my rolls in my spare time.
A better suggestion is to find a restaurant supply store and buy a large box of full sheet pan sheets. split the ODST with a few baking friends and just a couple of pennies a sheet. Better quality too than anything you buy retail.
Yes, but not just buy the half pan sheets? Siliconized half sheets can be had for about $35 per 1000, and Quillon coated ones for less than $17 per 1000. Quillon appears to be some teflon type coating made by Dupont.
fordhouse8b what the heck am I going to do with the extra 950 sheets 😟
Amazon sells boxes of 1000 precut sheets lol for far less than one would think! Never failed me!
Absolutely right. I have a box of full-sheet parchment from a restaurant supply store on top of the fridge. I grab a sheet, fold it in half and tear it down the middle. Easy.
My wife and I have used these for about 18 months and are very happy with them. I bought them to try once, but they were such a hit, that we will continue to purchase them, unless they become more expensive.
Hi ATK! If you could test and review silicone baking sheets, that would be great!
ATK! Can y'all please re-review cast iron skillets? There are so many new products that have come out in recent years that have have polished finishes and claim to perform like vintage cast iron (Examples: Smithey, Stargazer, Field, and Finex). Would love to hear what y'all think of them in comparison to your previous winner! Thank you!
I always use King Arthur parchment sheets. And they sell round parchment discs for pies.
Thank you
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I think I’ll go with CostCo
If you had done a regular review mentioning the brands and price of ALL you tested I might have been more trusting.
2:30 - It's difficult to see but it would appear you didn't use the built in tabs on the box. If you push those in then it increase the strength of the box and turns it into a dispenser. I am not singling out that product, I am simply using it as an example to suggest you may not have used the various products to their full potential. I see a lot of people doing the same thing with both kitchen foil and cling film, they complain about the poor design and yet they don't see the tabs at the ends of the boxes would fix the problem.
You recommend a product because it fits your baking trays, but the variety of tray sizes really make this seem like a silly recommendation.
Laughing Achilles bro this was obviously a commercial for that stupid overpriced ass paper.. they used the other boxes wrong on purpose to show how easy it is to use the overpriced one.. can't believe I wasted my time on this commercial. One more and I'm unsubscribing
The box at 2:30 is clearly falling apart.
Sheet pans are standardized.
Probably true but I prefer to offer reasonable criticism as it is more damaging than simply making accusations.
Really? I've seen them in all sorts of sizes but I don't work in a professional kitchen so maybe it's just the average consumer ones which are not standardized. Does it also vary by country?
A roll of parchment paper I get a Dollar Tree is pretty good seems to be the right signs for sheet pan. I do use the tabs with the Box doesn't fall apart that much. Just be careful of pre-cut parchment paper at the Dollar Tree sometimes those come up a bit short depending on which brand they happen to have at the time.
It doesn't really matter which one is the best if it isn't sold at my stores. I have two choices, Reynolds and store brand. When I need parchment paper, I need it right now.
I have used King Arthur flour parchment sheets for over 10 years now....you can re-use them for multiple pans of cookies...They did raise the price to 22.99 recently...I will still buy but that's quite a hurt to the pocketbook! Happy baking!
Woohoo! Equipment reviews ROCK! It's amazing you guys pack so much information in under 5 mins.
For the things I make... cookies and frozen pizzas, I just put them directly on the baking pan. Over the years, my pan developed a great layer of seasoning that made it extremely non-stick. I made the mistake of putting it through the oven cleaning cycle once. It looked like brand new aluminum again, but everything stuck horribly. I'll never do that again. I'm still trying to build up the seasoning.
Do you have any test results for Hard-Anodized skillets?
HeyI remember 25 years of no parchment paper sold in stores..grease or bake and clean clean clean. I love Costco parchment for many uses...
$20 for 100 sheets? Holy cow! For half that I get a Costco roll that last half an average human lifespan. I won't deny the "cool" of pre-cut sheets, but many of us have collection of baking pans that aren't the same dimensions, anyway, so exact fit parchment is still a wobble. I have three great pans that don't warp and offer great performance but aren't exact to one another size-wise, so I would still have the variances of fit described in the vid. Gonna have to keep it old school. Would have been nice to see how product #2 and #3 fared, so I'll look for the full episode for that.
Please, can you make a test on grain mills?
love this host.please do more with her.
I love KAF Parchment Paper. Sometimes they offer Free Shipping on their parchment products (they sell cake pan liners too, in the same zipper style bag), so stock up when they offer that deal
I go to Smart & Final and get 1,000 full size sheets for about $40. So I can use them full size for rolling out dough, etc. or cut in half for sheet pans. I use a lot of parchment, though.
could you test reusable silicon mats please!!
You can order full sheet pan size parchment paper for about $30.00 dollars for 1000 sheets. Full sheet pans are to big for home stove ovens, however if you cut these 1000 sheets in half, you get 2000 sheets that fit your 1/2 sheet pans, which will fit in a home range oven. 2000 sheets will last you for years for $30.00 dollars or you could go to your local baker and ask them to sell you a full case of sheet pan papers or ask them to order you one full 1000 full sheet pan size on their next order. FYI, sheet pan papers are reusable until they start to break apart so if you've been using them once and throwing them away, stop. If you have roasted meat of something greasy, then you can throw those away but cookies and breads are usually reusable. I have baked professionally for 45 years and have reused parchment sheets for many years.
Nice, but how does one store the flat sheets?
I love the channel. Your testing is precise and realistic. I'd love if you guys do equipment review for the best strainer, Rolling pin and whisk. Thanks guys. Great day.
They tested colanders, and the winner was the RSVP International Endurance Precision Pierced 5 Qt. Colander. Second place went to the OXO Good Grips 5-Quart Stainless Steel Colander, and third place tp the bargain-priced Cuisinox 24 Cm Footed Colander. They gave "Not Recommended" ratings to several collapsible strainers, silicone strainers, and strainers with too-large holes that allowed food to escape. (They tested using orzo.)
For all-purpose whisks, they gave top marks to the OXO Good Grips 11" Balloon Whisk, which was also the lowest-priced of their recommended models. For flat whisks (also known as roux whisks) the winner was the OXO Good Grips Flat Whisk.
For rolling pins, they like plain pins (dowels) over rotating pins with handles, giving top score to the J.K. Adams Plain Maple Rolling Dowel, but if you like the ones with handles, the top rated one (which came in third overall) is the J.K. Adams Gourmet Rolling Pin.
If you subscribe to their Web site you can look up all their past equipment reviews, taste tests, etc., as well as watch all the old episodes of the TV programs for 17 plus years.
Great value works pretty well for me
Include Kirkland (Costco’s house brand) next time. Easy to use. Nice weight. And, of course, it’s a good value.
They don't review anything from costco.
The PaperChef Culinary Parchment does tear nicely, but only when the roll is relatively full.
Nordic Ware has a roll that fits their sheet pans perfectly.
Costco Parchment Paper is the best I've ever used.
Costco/Kirkland is what I and most of the home bakers I know use. It would have been interesting to see how it fared in their tests.
its a good bang for buck. the other store brands come in tiny rolls. costco was $14 with tax for 2 rolls 200' each.
The Kirkland branded parchment is PaperChef's Culinary Parchment.
This was so helpful. Parchment paper is so frustrating to use (I know, first world problems)!
I don't have a money tree in my backyard, so I buy what I can afford and just deal with it.
Do you not understand the purpose of the show??? They’re not forcing you to buy the products and they often have a Best Buy option. You would’ve known this if you weren’t so arrogant.
You should see all the money trees that grow just outside the Americas test kitchen studio! A sight to behold in the spingtime!
Though their site is “down for maintenance” right now, I’ve been buying precut sheets from thebakingqueen.com for years. I use parchment under everything including grating cheese, sifting flour, and to help roll cookie dough log style. Tried rolled parchment first. Still have that roll.
Lisa, you look fantastic! :) Love from London.
Lisa has always been the best presenter!
Instead of listing in alphabetical order. List in order of quantity whats the 2nd and 3rd runner up where does Renalds wrap fit in?
Yay! King Arthur wins! I always use their flour.
There are plenty of times when I want to cover not only the bottom of the baking tray, but up the sides as well, for easy cleanup. I suppose that's why the manufacturers make the rolls "oversized."
granted King Arthur flour parchment sheets are really nice and very thick. they never tear they fit perfectly but it's not worth the cost!! there outrageously!!!! expensive .Kirkland brand parchment paper from Costco is amazing!!! just as good as King Arthur flour parchment. Baker's of the world don't !! waste your money on King Arthur flour parchment paper.
And it is packed in plastic
Great presentation of the current products available and how you can get more professional results. As a personal chef, lemme tell ya: they're right.
On the FSC product you need to tear upwards. You can't blame the product for operator error.
It needs to be designed for ease of use, we can fault it for comparatively poorer design.
Wow. I'm totally sold. Parchment rolls drive me nuts.
wow !! $20 for 100 half-sheets ??!! I paid about $40 for 500 full sheets at a pro supply store open to the public. The paper was in a cardboard box and always stayed flat. The only thing I had to do was cut it to in half. This thing lastet me for years.
I usually love ATK reviews but this one was subpar. This is a bit off topic . . . Curly parchment paper is perfect for homemade lampshades. It diffuses the light nicely & can take the heat.
I often think how did my mom get by without any parchment paper? And she baked a lot.
Either she used wax paper, oiled the trays or simply scrubbed the trays after each use. Basically you are describing the problem with modern society, they can't imagine having to apply a bit of elbow grease.
Maybe you should reflect more upon how lucky you are that such useful products can be purchased in your local store.
It was sarcasm on my part. I don't understand why people can't bake without baking paper and pay $20.00 plus shipping for unnecessary item
Personally, I don't miss the days of scrubbing burnt-on food from pans. Life still grants me plenty of opps for scrubbing, so there's still elbow grease being used, but having to soak and scrub burnt food isn't a good use of my time or energy. It builds character if it's done on rare occasions, but as a regular part of my baking regimen? No thanks.
I guess it takes some skills to bake cookies and not to burn them. Not necessarily baking skills.
You don't have to burn cookies to have the sugar drip off and scorch the sheet. I didn't think that was arcane knowledge. Guess it is.
This is ridiculous.These are professional chefs doing the testing, and they all know damn well ahead of doing the test that the flat, uncreased, cut-to-size paper would win. So why did they just include one single brand of overpriced paper that fits that criteria? The WebstaurantStore sells packs of a hundred for less than four bucks, and for less than the winner in this test costs, you can get a case of a thousand. I'm sure the people at ATK know about this, and know of several other internet sources for flat, uncreased parchment paper that "almost float into your baking sheets." All for substantially less money than the outrageously overpriced King Arthur Flour parchment paper. If I am wrong, and they don't know this, they need to learn how to use google.
Or see Jason's reply above!
I'm convinced that Americas Test Kitchen has some sponsorship for these products. I've tried many of their recommendations only to be disappointed time and again.
I think the concept of America's Test Kitchen is good in theory but in execution it seems they're lacking.
Also known as shil?
Davin Stewart odd, my entire kitchen is stocked with products they recommend and works out wonderfully. Next up for me is a le crueset dutch oven!
Im quite sure this recommended product would work out wonderfully, just at five to ten times the cost of equivalent ones.
I don't agree that it is a poorer design. Pulling upwards works as brake on the roll.
What about Sam's parchment paper
Or buy two Silpats on Amazon for $24 and have perfectly sized nonstick half-sheets for the rest of your life.
silpats dont brown as much.
I had a roommate use mine as a cutting board and then refuse to replace it. It was sliced into pieces.
@@thelazygamer69 you chose the wrong product, a roommate
stormbob
Silpats are more “slippery” so cakey cookies end up flatter and denser
That’s very expensive, in Australia, we buy our baking paper in rolls, normal size is 30cm/12” and 25 meter lengths, it costs between $4.50-$6 AUD, also consider the Australian dollar is equivalent to 70% of $1 USD, so 70 US cents = $1 AUD.
We have rolls for a dollar......
And as you were told, the rolls are a pain in the ass to use.
yeah, except where do we store them at home? That's not fitting in a drawer
Missing kirkland signature! Great product fantastic price.
What makes this brand so good?
JapedosToast um good product at bargain price... Resturant quality.
Tim Vander Mey I love the Costco brand! It takes me several years to go through a two roll pack, and I use parchment almost every time I bake or roast anything in the oven. It also seems more heavy duty than the grocery store version. (But I still use the King Arthur sheets for cookies when I want them to be perfect and fast.)
The reason these rolls aren’t the right size is because the box makers produce the same size box for everything from aluminum foil to parchment paper to cling wrap. For them it’s cheaper to make everything the same size and let the customer be annoyed.
Also, the “standard pan size” isn’t that standard outside professional kitchens. I have three pans like that and they’re all different sizes.
I would much rather know which one doesn’t catch fire at high temperatures and if they can be reused (not soak up oils every time).
I think in that respect, they're basically all about the same. I think this is a shame, because it's entirely possible to impregnate paper with a more generous quantity of silicone, and that would make it perform better. Regardless, all of them are gonna scorch at around 500F, because that's the breakdown temperature for silicones. And of course, Fahrenheit 451 is the temperature at which (raw) paper burns.
That said, situations where you want something reusable, consider just using a silpat instead.
verdatum - thanks for your response! I have one small silpat because they seem expensive. It is new to me, so I also use parchment, due to recipes calling for it. If I begin cooking a lot more I may get another, larger silpat to fit on the baking sheet (as shown in this video). Thanks for the reminder of the film (451)!
If you live near a restaurant supply, a 100 pack is around $5 and a 1,000 pack is $25.
Yep; and if you don't live near one, several do mail order.
That's so expensive lol
never used them and never will.
shayson1357 this was probably a low key commercial for that stupid paper that no one ever needed or asked for
Honestly I thought so too, but holy cow. So worth it.
Why use parchment paper when sil-pat baking mats works so well and they're reusable?
I use my baking mats almost daily. I have 3. one for sweet items, one for vegies and one for meats. Seems insane but with the amount of garlic I use, the smell is always there. But when I am baking a ton of cookies paper is the way to go. I roll and cut the cookies right on the paper then shift it to the pan. I can have 5 sheets worth ready to cook at once. then I clean up my mess while baking.
aw
Silicone mats like Sil-Pat don't brown the bottoms of cookies the same way parchment does. They do have a place in my kitchen, though, for other uses.
@@seikibrian8641 I don't have any problem browning on my Silpat mats... maybe it's a brand difference.
These type of videos should come out more often. They are essential.
essential to what ?
ORRRRR....go to your LOCAL restaurant suppler, buy a box of flat, pre-cut parchment paper for less than a penny per sheet! Better yet, see Sa Ba's reply!!
They seem to be pushing a ton of King Arthur products lately. If there is a sponsorship deal it should be acknowledged at the very least, even if they have the best product.
$3.99 for a 100 pack of actual restaurant pre cut parchment.. not exactly hard to find.
Omg this is like an infomercial
But where am I supposed to keep a 12 by 17 inch sack of papers flat? Terrible for home cooks.
WHERE'S ALL THE RED?
Wow, the sound on this one is terrible. I can hardly hear it under normal volume levels, I gotta crank it to hear anything.
And the best parchment paper is.... silpat!
Hmm manufacturers know this. It is how they sell more rolls...
Don’t know why they included pizza in the test. Most parchment paper has a max temperature of 425 degrees and I cook pizza at my oven’s highest setting, 550.
Way too expensive for your winner!
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potato chip cookie 🤔 hmmm
You're using the cutting mechanism wrong lol. You're holding it upside down. You're like the "before" in an infomercial
Isn't "parchment paper" redundant?
whateverchannel22 , there are multiple types of paper
mike Bordeaux Right, but "parchment" implies "paper." "Construction," for example, doesn't.
whateverchannel22 - yes. I never really thought about it. I suppose if It were just called parchment, people might think you’re putting old scrolls in your baking sheets. 🙄
Except "parchment" actually refers to many materials other than baking parchment. "Parchment paper" specifies that it's a food grade, plant based paper as opposed to an animal hyde or non food grade material.
EmmaBrightly Fine. You win. I've had another commenter twice threaten to find me by IP address, break into my home and slit my throat for calling another video "silly," so this seems fairly innocuous. Good on ya.
Or just buy some Sil pads..
Lherrerajr78 you can't blind bake pies with it
Why on earth you would pick a BLEACHED sheet that pours chemicals into your food is beyond me. Not only that, the costs of the winner is absurd. You can get Silpat for that price!
Why not just buy a silicone sheet? Works better and lasts forever
R
20 dollar for 100 half-sheets? Convenience doesn't worth THAT much!
Cutter on box of Reynolds roll box will NOT cut the paper. Must use scissors. Will not buy this paper again.
OMG humans cannot use scissors - news at 11 (also if you buy a roll of parchment paper, scissor off what you need, roll it up in a ball and lay if flat - problem solved)
So? Just crumple up the narrow paper and flatten it out. It lays perfectly flat that way and how on earth is a tiny indentation line worth $20 for a sack of paper you now have to find a place to store? Buy the narrow roll, cut to size, crumple, flatten and tell whoever whines about the creases showing up that they really need to get a life. lol
Oh please. You make this drama where there is no drama. You should make product commercials for TV opposed to CZcams promotionals.
You've got a box with a ripped open end and you're "pretending" it's difficult to tear a straight sheet.
Buy a $0.99 pairing knives and trim the excess by pressing it down in the crease and sliding the knife alone the edge. It's too Easy. No need to make a video that's really just another poor "Test Kitchen commercial" ...
DOLLAR TREE! What's a matter with Dollar Tree brand parchment paper?? Only a buck per 25 Sq feet. Beat that. It all performs the same, right? Unless you're an idget that doesn't know how to use the box.
No, didn't you hear AND see the part where rolled parchment caused some cookies to curl up.
And like they said, they all technically worked, but the rolls are a pain in the ass to use.