Reynolds Brands outlines parchment paper versus aluminum foil uses for baking

Reynolds Brands explains the key differences between parchment paper and aluminum foil for home cooking. Parchment paper provides a non‑stick surface, works up to 425 °F, and is ideal for cookies, cakes, delicate fish, and acidic foods. Aluminum foil tolerates higher heat, making it suitable for roasting vegetables, grilling meat, charring pizza, creating foil packets, and freezer storage.

Practical tips for lining baking trays include selecting parchment over wax paper, cutting it to fit the tray, lightly greasing the surface for adhesion, and using foil only with a thin coating of oil or spray to prevent sticking. Parchment can be reused a few times if clean and unburned.