When to Use Parchment Paper vs. Aluminum Foil

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Many cooks and bakers feel that parchment paper is a home essential, but others aren’t exactly sold on the stuff and find it problematic in several different ways. For one thing, “The Conscious Kitchen” points out that white parchment paper is bleached with chemicals that can be potentially harmful and that some types of parchment paper are also made with a coating called quilon that contains heavy metals (the kind that could make you sick versus headbang to the rhythm).

Plus, parchment paper can be rather expensive, and it’s pretty wasteful. It also can’t be recycled thanks to the silicon or quilon coating, which means that it can’t be composted, either — after you use your paper, into the landfill it goes. Whether your reasons for avoiding parchment paper are out of concern for the environment, your health, or your budget, you may be glad to know that in many instances, the paper can easily be replaced.

Each of these substitutes has its own advantages such as being cheaper, more heat-resistant, or easier to use than parchment paper. While there’s no single item that can be used in all situations, as long as you have a few of these items on hand, you can ditch that pricey, problematic parchment paper for good.


If you bake a lot of cookies, the cost of parchment paper can sure add up. One great alternative, however, is the reusable silpat, a baking mat made of silicone. Investing in such a mat might not even run you any more money, either. At the time of writing, Amazon is listing a roll of parchment paper at $14.99 while this set of two silpats costs just $14.39. What’s more, the silpats can be re-used time and time again, while parchment paper sheets are pretty much one and done.

There are, however, a few drawbacks to silpats. One being the size, so if you have baking pans in different shapes and sizes you may have to purchase multiple mats. With paper, of course, you can simply cut off the amount you need on a case-by-case basis. Silpats are also too thick to be used as makeshift funnels, and you can’t fold the silcone mat around a piece of fish when steaming en papillote.

While you can’t always use silpats in place of parchment paper, though, they do have a few significant advantages. The silicone mats are generally oven-safe up to 500 degrees, while parchment paper tops out at 450 degrees. Also, as Buddy Valastro tells the Rachael Ray Show, silpats are usually better for candy making. He explains that melted sugar can stick to parchment paper, with the result being a sticky mess that no-one will want to eat.

Non-stick bakeware

One of the main reasons why home cooks turn to parchment paper for every baking project is so they can be sure that their cakes, cookies, and breads all come out of the pans intact. Sure, parchment paper will help with this, but in many cases it’s not strictly necessary. For some baking projects, non-stick cookware alone can do the trick.

Some aluminum bakeware comes with a nonstick coating. Although, as with non-stick frying pans, this coating is rather fragile — meaning that you’ll need to avoid metal spatulas. It’s also better to wash them by hand as they might be damaged by the dishwasher.

Pyrex bakeware, however, is a bit more robust as its glass surface is naturally non-stick. In fact, you can even use a Pyrex pan as a cutting surface should the need arise. Glass surfaces heat up more slowly than metal ones, however, so Pyrex pans are not recommended for baking bread. What’s more, non-stick surfaces don’t always live up to their billing, so you still may need to grease your nonstick baking pans just as you’d grease a non-stick frying pan.

Aluminum foil

If you typically line cake pans with parchment paper, you’ll know this involves a lot of cutting and shaping to get the perfect fit. With aluminum foil, however, you can just pinch it into place as it’s wonderfully malleable. In fact, you can even use your trusty roll of foil for makeshift pan dividers to shape cakes or separate batter colors and flavors. While you may need to use a few layers of foil for this, that’s no problem since it tends to be significantly cheaper than parchment paper, and you can probably even pick some up at the dollar store.

If you’re using foil in place of parchment paper, though, be advised that it’s not nonstick so you may need to grease the surface. A foil-lined pan will also heat up more quickly than a paper-lined one, so if you’re using foil to line a cookie sheet, it’s advisable to bake your cookies at a temperature five degrees lower than specified. You’ll also want to remove the cookies two minutes before the recipe says they’ll be done to avoid over-browning the bottoms.

There is one area in which foil has it all over parchment paper: If you are lining your broiler pan for easier cleanup, never, ever use parchment paper! Broilers can get up to 550 degrees, at which temperature parchment paper could catch on fire. Foil, on the other hand, will be perfectly safe for broiling.

Wax paper

Wax paper may resemble parchment paper to some extent, but it’s a lot less expensive, so it may be tempting to use it everywhere you’d use the latter. There’s one pretty significant problem with this, however: While parchment paper isn’t heat-proof, it is heat-resistant enough to withstand most typical baking temperatures. Wax paper, not so much.

This doesn’t mean it can’t be used for baking, though. Wax paper is fine for lining pans used to bake cakes, bar cookies, or anything where the entire surface of the paper will be covered. This type of indirect heat won’t pose a problem, but using wax paper to line a cookie sheet is a no-no since the oven will melt the wax and the paper might burn. If you’re cooking in the microwave, though, there’s no reason not to use wax paper in place of its pricier cousin. Microwaves don’t get nearly hot enough to melt the wax and even if any of it were to melt, the coating is actually pretty safe to ingest.

Other uses for wax paper include rolling it into a funnel for dry ingredients, using as a surface for rolling out dough, or to separate frozen hamburger patties. In fact, most of what parchment paper can do, wax paper can do just as well at a fraction of the price — as long as you keep it away from direct heat.

Cooking spray

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One of the primary uses of parchment paper is to help prevent food from sticking to the pan. Well, there’s a much simpler, cheaper solution that doesn’t involve any cutting, shaping, or other crafting — nor does it create any waste that will wind up in a landfill. What is this miracle substance, you might ask? Why, it’s just cooking spray. A few quick squirts and voilà! Your pan is non-stick.

Cooking spray comes in different types to suit any purpose, ranging from butter-flavored to olive oil. It can also help with handy kitchen hacks like keeping hamburger patties from sticking to your hands prevent water from boiling over. You can make a DIY cooking spray by using cooking oil in a mister or pump bottle. No bottle? Just apply the oil to the pan with a brush or even a paper towel.

One thing that cooking spray shouldn’t be used for, though, is to lubricate non-stick pans. The reason for this is because many commercial ones contain lecithin. This substance can build up over time and make your pans even less non-stick, as well as be a real pain to clean.

Grease and flour

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Sometimes there really is no substitute for doing things the old fashioned way. With a little bit of elbow grease, plus some actual grease such as butter, shortening, or coconut oil, you can create a nonstick surface in any type of cake pan, no matter how many nooks and crannies it might have. Adding a layer of flour helps ensure that your baked goods come out in one piece. Greasing and flouring works for a cast iron and cookie sheets, as well. Although, with some recipes the grease alone may be enough. If you’re looking to do things the quick and easy way (and don’t mind spending just a little more), you can use Baker’s Joy cooking spray that comes with the flour already in it.

The main disadvantage of greasing and flouring a pan is the fact that yes, you’ll need to spend a minute or two scrubbing the pan clean rather than simply crumpling up the spent parchment paper and tossing in the trash. You may, however, sometimes see recipes that call for greasing and flouring (or just greasing) a pan in addition to using parchment paper. In most cases, this is pretty redundant, with the only advantage being that greasing the pan may help the parchment paper stay in place. You’ll still need to scrub that baked-on grease out of the pan, so you might as well skip the paper and just use flour instead.

Butter wrappers

If you’re committed to a zero-waste kitchen, you probably look for every opportunity to reduce, reuse, and recycle. Well, here’s a little tip that will help you reduce your use of parchment paper: reusing butter wrappers. If you do a lot of baking, you probably unwrap a bunch of butter sticks, but did you know that the paper can be put to good use? Butter wrappers, which are designed to be grease-proof and waterproof, typically have a silicon coating that makes them destined to wind up in the landfill. Before you toss them, though, why not use them in place of parchment paper? As it turns out, they may well be made of the stuff.

To be on the safe side, you may not want to use butter wrappers for direct-heat baking since they haven’t been tested for heat resistance as has parchment paper. They can, however, be used to line cake pans. Besides being essentially free (with the purchase of butter), these wrappers also have another advantage over parchment paper: The residual butter clinging to the paper can be used to grease a baking pan with the butter wrapper itself making a handy applicator. You can also use butter wrappers to separate baked goods for storing, freezing, or even to cover warm bread. In this instance, the butter inside will melt and add some extra flavor.

Leaves or husks

In addition to being used for baking purposes, parchment paper is often put to use in a cooking technique called “en papilotte.” This phrase literally means “in paper” and is typically used for baking fish, but can also be used to cook chicken, vegetables, and fruits. The reason why so many foodies are fans of the en papillote method is because the paper pouches keep all the flavor from evaporating while cooking the contents to tender perfection.

Despite the name, paper isn’t strictly necessary for cooking en papilotte. Foil actually works quite well and even though your pouches will be less elegant, they’ll have a nostalgic camping vibe to them. If you’re concerned about presentation, though, you can go one better here, too, by using leaves. Bamboo, banana, grape, plantain leaves, or even corn husks, all make a fine parchment substitute. Although, with drier leaves and husks you should soak them in water first so they don’t get too crispy in the oven.

Nothing at all

There are certain circumstances when the best substitute for parchment paper is nothing at all — just ditch the paper and go with a naked pan. With many types of cookies, there’s enough butter in the dough that the cookies are unlikely to stick and a number of recipes will even specify baking on an ungreased cookie sheet. Angel food or other egg white-based cakes, on the other hand, actually need to cling on to the sides of the cake pan in order to rise properly.

You should also skip the parchment paper when you’re roasting vegetables. Vegetables cooked on paper just won’t brown properly, so you’re better off cooking them on a plain pan or even directly roast on the floor of the oven. Pass on the parchment when using a pizza stone, as well. These work best at very high temperatures (500 F), whereas parchment paper is not designed to withstand such heat. It should also go without saying (though we’ll say it anyway, for safety’s sake): Never deep-fry foods in parchment paper! Not only will this cause the paper to overheat in a dangerous way, but the whole point of frying is to have the food in direct contact with the hot oil. Crunchy deep-fried paper on a stick is something that wouldn’t even fly at the wackiest state fair concessions would stand on the midway.

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When you’re looking for a good substitute for parchment paper, there is a wide variety of available options. We list the best ones below.

Read on to find a solid substitute for parchment paper.

Table of Contents

  • Substitutes For Parchment Paper
  • Can I Substitute Wax Paper for Parchment Paper?
  • Can you Bake on Aluminum Foil?
  • How do You Make Homemade Parchment Paper?
  • Never Use Paper Grocery Bags

Parchment paper is a great for lining baking sheets, covering doughnuts while they cool, and wrapping delicate food items. But sometimes you may not have enough on hand in your kitchen.

We’ve had the opportunity to explore different substitutes for parchment paper and can confidently say that there is no one-size-fits-all substitute. It depends on what you need it for.

Here are some alternatives to pay that you might find useful:

Silicone Baking Mat

A great substitute for parchment paper? A silicone baking mat. This is a sheet of silicone designed to prevent sticking and browning on your food as it cooks in the oven or roasts over an open flame.

The mat is non-stick It works well for cookies and vegetables. Parchment paper is better for roasting vegetables than a baking mat because it protects the food from getting soggy. If you’re making something very warm, don’t use a mat. You should look at the next option.

Aluminum Foil with Oil

As parchment paper becomes more expensive, many people are using aluminum foil as a substitute. Here’s what you need to know about this inexpensive option:

Pros: The cost is low and it can be recycled

Cons: It cannot withstand high heat

The longevity of aluminum foil is unparalleled. It can handle the heat. If you want to prevent your foil from sticking, make sure it is covered with oil. It’s perfect for fish or veggies, even though it might not work for cookies.

Greased Baking Sheet or Pan

There are many other options. If you want to fry vegetables without using a lot of oil or butter in the pan, then use an ungreased baking sheet instead. Greased aluminum foil can be used to replace your ovenproof cake pans.

When cooking, the best way to avoid having your food stick is by using a non-stick pan or baking sheet. Greasing the surface of the pan will help to prevent sticking and make cleanup easier.

However, it’s important to note that some high heat can damage non-stick coatings, so be sure to adjust your oven temperature accordingly.

It’s a good idea to use wax paper instead of parchment paper If you’re making no-bake treats like chocolate bark, it works just fine if you use wax paper.

Pros: Wax paper is nonstick.

Cons: Do not use wax paper in the oven because it will melt and you’ll be left with a big mess!

Non-Stick Baking Sheets

Parchment paper is an often-used kitchen staple for roasting and baking, but what if there was a way to avoid the use of this sticky surface? Nonstick sheets can replace parchment paper by just placing food directly on top. With its non-stick properties, cleanup becomes quick and easy.

Silpat Baking Mat

When you’re looking for a substitute for parchment paper, consider getting Silpat Baking Mats. They are more expensive than the usual alternative but they last longer and can handle anything from pies to muffins.

These silicone mats are perfect for any baking project that you might be working on. They’re flexible and heat-resistant, which means they’ll make clean-up a breeze!

The only issue with these mats is that they can’t be used to steam things in the oven or funnel ingredients. Also, you’ll need multiple sizes for different projects because parchment and wax paper are both adjustable.

Some people are reluctant to buy parchment paper because it is expensive, but the cooking spray can be a cheaper alternative. Although you have to reuse the parchment paper several times before throwing it away (unless you’re using raw food), many bakers and cooks find that its easy use outweighs this disadvantage. If your cookies stick to the pan when sprayed with cooking oil, though, then beware of what will happen if they come in contact with water.

Cooking spray is a good thing to have on hand, but only use it when you need it. Food & Wine has suggested that the cooking spray can build up residue and cause damage if not removed in time.

However, when it comes to sticking power, the cooking spray has the upper hand.

Can I Substitute Wax Paper for Parchment Paper?

This isn’t the best substitute, but it will do in a pinch. Wax paper can be used to wrap or freeze food. It’s perfect for these purposes. Wax paper isn’t good for anything other than wrapping a turkey sandwich. If you’re using it as an outer layer between the bread and anything else that might be inside, you’ll get that.

If you’re grating cheese or peeling vegetables, then it’s important to have wax paper on hand. Wax paper will help prevent any messes from happening.

Can you Bake on Aluminum Foil?

It’s pretty amazing to have foil. You can use it in the oven if you choose. You need to coat the pan with oil so that it doesn’t stick to baked goods. The problem with cooking on a baking sheet lined with aluminum foil is that the bottom of your food can get hot.

Baking cookies is a delicate process—one that should never be attempted directly on a pan. This is because the high temperatures needed to cook cookies can cause them to stick to the pan, resulting in an uneven and burnt final product. However, if you use a silicone baking mat instead of parchment paper, you’ll never have this problem again.

Silicone baking mats are non-stick and heat resistant, so they’re perfect for cooking anything without fear of sticking or burning.

How do You Make Homemade Parchment Paper?

Parchment paper is the ideal solution for those that want to bake without having their food stick. Parchment paper can be used with any type of cooking and will make your life a lot easier. Nowadays, people don’t write on parchment anymore. Instead, they use computers and smartphones to keep in touch with their friends.

One of the many cool things you can do with old newspapers is turned them into greaseproof paper. All you need to do is soak a few sheets of water and use them as parchment paper. You know that old brown bag you had sitting in the back of your fridge? Well, just add a tablespoon of olive oil and brush it all over.

Get out your cooking spray, and make sure to cover the bottom of the pan evenly. The oil should be able to soak into it for a few minutes before you start frying. This is a good way to grease the pan, but we still recommend just putting some oil or butter on it before you start baking.

Never Use Paper Grocery Bags

There’s a big difference between parchment paper and grocery bags. Parchment is fire-resistant, whereas the opposite isn’t true for most plastic or paper products.

The paper bag is not only bad for the environment, but it also makes cooking food more difficult. You can’t even grease the inside of a paper bag because all that would do is soak into the fibrous material and be rendered useless.

It’s a bad idea to use plastic grocery bags for anything other than storage. They’re made of toxic ink that could leach into your food and make you sick. Click To Tweet

Paper grocery bags are not the best replacement for parchment paper. It’s better to go with a different option that is more sustainable and safe.

Parchment paper is a great alternative to aluminum foil or waxed paper for lining baking sheets, but sometimes you just don’t have enough in your kitchen.

We’ve provided you with a list of the best substitute for parchment paper. It depends on what you need it for; hopefully, you’ve found the list useful.

About the author

Taylor Munsell

Taylor resides in the mountains of Asheville, NC spending her time listening to her husband talk about plants and chasing her daughters and dogs to see what they’re trying to eat now. She’s a blogger by day and fiction writer by night. Words (and food) are her lifeblood. When not writing, Taylor can be found cooking, reading, eating way too much cheese, and trying to fit more gadgets in her kitchen.

No kitchen is complete without an arsenal of papers such as parchment paper, wax paper and aluminum foil, which each come in handy for a variety of applications in cooking and baking. If you’ve ever tried to swap one for the other and ended up with inedible results (wax paper for parchment for baking chocolate chip cookies? Never again.) it’s time to get schooled on exactly when to use each type of paper.

Of course, while these three types of paper often seem like essentials, they aren’t eco-friendly. If you’re aiming for greater sustainability in your home kitchen, you can invest in a few silicone baking mats, which can replace parchment paper, wax paper, and foil in many different uses. (Plus, you can throw them in your dishwasher!) Read on for expert recommendations on exactly when to use parchment, wax paper, and foil in baking and cooking—including a few tips you probably haven’t thought of—and equally as important, where not to use each of the three.

Best Uses for Parchment Paper

When it comes to baking, a roll of parchment paper is one of the most versatile tools you can have in your kitchen. Not only is it non-stick, it’s also heat resistant (up to a point), resulting in perfect texture for all your favorite baked goods. Line a sheet pan with parchment paper to ensure your cookies cook evenly and the bottoms don’t get too brown, or place a piece inside your square or round pans for brownies and cakes that will pop out easily after they’re baked, says Kristen Tomlan, founder and CEO of DŌ, Cookie Dough Confections. (A pro tip when using parchment for baking: Spritz your pan with nonstick spray before laying the parchment down, which will help prevent it from rolling up.)

In cooking, parchment comes in handy for making easy, healthy dinners in the form of individual packets (like these can’t-miss parchment packet dinners). This is a method used by the French known as “en papillote.” For instance, you can use parchment to wrap a fish filet with herbs, lemon slices and chopped vegetables, then slide it into a hot oven. “This allows for a hybrid of baking and steaming, keeping moisture and flavor concentrated in the fish without having to use oil or butter,” says Jessica Rothacker, owner and head chef at Heirloom Café in Athens, Georgia.

Another surprising use for parchment paper? It works beautifully in helping to keep your kitchen clean as you bake and cook, says Tomlan. Simply add a small piece to the top of your kitchen scale, panini press, waffle maker, or any other kitchen gadget to avoid scrubbing that innards of that item later.

When Not to Use Parchment Paper

Parchment paper is not designed for high-heat cooking. Avoid using it in your oven or on the grill if temperature will exceed 400 degrees, says Michelle Weaver, chef at Charleston Grill in South Carolina, as there’s a chance it could catch fire.

Best Uses for Wax Paper

Working on a messy project, such as decorating cookies (especially with kids)? Put down a few sheets of wax paper to cover your table or countertop, says Weaver. That way, when you’re done, you can roll up any excess and simply toss it. This comes in handy particularly if you’re decorating with sprinkles! You can do the same thing when rolling out cookie dough or bread dough to avoid covering your countertop in flour and dough, says Rothacker. Wax paper is also an ideal surface when you’re dipping something in chocolate, like strawberries or pretzels, and need a place for the chocolate to harden before you remove it, says Tomlan.

Packing a picnic? Wrap individual sandwiches in wax paper instead of plastic wrap or plastic bags, says Weaver. Not only will it look adorable, especially if you tie it with a pretty string, it will protect your sandwich from getting soggy (and you can save the piece to wipe off and reuse later, too!).

Outside the kitchen, wax paper has a magical way of helping things glide more easily—think loosening a stuck zipper or making a can opener operate more smoothly. “Just rub it along the edge, and the wax will transfer and help glide things along,” says Tomlan.

When Not to Use Wax Paper

Whatever you do, don’t put it in the oven! While wax paper can be used for many things around the kitchen, getting near any kind of heat is not one of them, says Weaver, as the wax coating will melt off and into your food.

Best Uses for Aluminum Foil

A basic saying to guide your use of papers in the kitchen: “Sweet treats need parchment sheets; grill or broil, go with foil,” says Weaver. Foil conducts and distributes heat, making it able to withstand high temperatures from baking, broiling, roasting, or grilling. For anything above 400 degrees, use foil.

Similar to parchment, aluminum works well for individual foil packs for dinner, but since it’s more heat resistant, you can cook a wider variety of items using foil this way, especially on the grill or over an open flame. Rothacker recommends chicken with summer squash, onions, garlic and tomatoes for an Italian meal, or steak with bell peppers, jalapeño, onions and lots of spices to make fajitas. To make them, cut about an 18-inch square of foil; place your items in the middle and tent the foil, pressing the shiny sides flat together; then rolling up the sides toward the center.

Additionally, you can use heavy-duty foil to line large roasting pans or sheet pans for roasting meats or vegetables, making for easy cleanup later. Weaver even lines her oven with a double layer of foil to help keep it clean if something like a juicy fruit pie drips.

Aluminum foil can also be great for food storage. “It molds easily around bowls, food, and tops of containers of all shapes and sizes, ensuring a snug fit to keep out air while locking in smell and freshness,” says Tomlan. She also uses bits of crumpled-up foil to clean cast-iron pans, which helps to remove any extra food bits left behind. (BTW, here’s how to care for your beloved cast-iron skillet.)

When Not to Use Aluminum Foil

While it may seem obvious, make sure you never put anything with foil in the microwave. Even a tiny speck of remaining foil can cause a spark that leads to a fire.

Oh-So-Common Misconceptions

And that’s just the beginning. To clear up the confusion once and for all, we asked Brown to break down the best uses for wax paper, parchment paper, and foil, plus answer your most Googled questions about them. And because she’s just that good, she even offered up this simple piece of advice for remembering all these tips: “Sweet treat, parchment sheet. Grill or broil, go with foil. Messy prep or sticky candy, wax paper’s handy.”

When to Use Wax Paper

“Wax paper has several great uses,” says Brown. “It is great for food prep with messy or sticky foods. When making candy or dipping sweet treats like strawberries, cookies, or pretzels in chocolate, the food lifts right off the wax paper without breaking into pieces or leaving a mess behind on your countertop or trays.” Wax paper also makes clean-up super-easy when you line the counter with wax paper for coating chicken parmesan.

The best wax paper uses include:

  • Making candy
  • Dipping foods in chocolate
  • Covering the counter when adding crumb coatings to fish or chicken pieces
  • Separating layers of cookies or treats for storage
  • Prevent splatters to keep your microwave clean
  • Rolling and storing pie crusts
  • Wrapping hard cheeses

Can you put wax paper in the oven?

“Wax paper should not be directly exposed to the heat of an oven, as it cannot withstand high temperatures that might be needed in certain cooking and baking recipes,” says Brown. “That said, it can be used as a pan liner when baking cakes, bread, or any baked food in which the dough or batter completely covers the wax paper lining.”

What are the best substitutes for wax paper?

“Given the multitude of wax paper uses, it depends on what you’re trying to do,” says Brown. “For storage, you can substitute with freezer paper or plastic wrap, for prepping, foil works well, and for baking, parchment is a great substitute.”

When to Use Parchment Paper

“Reynolds Kitchens Parchment Paper is a natural, high-density paper with a non-stick coating,” Brown explains. “Its versatility makes it perfect for baking your favorite cookies, making parchment packets, or cooking a sheet pan dinner.” Think recipes like roasted vegetables, salmon parchment packets, and classic chocolate chip cookies.

The best parchment paper uses include:

  • Baking cookies
  • Baking cakes
  • Roasting vegetables
  • Roasting fish
  • Reheating dinner leftovers

Can parchment paper go in the oven?

Parchment paper is oven safe up to 425 degrees F, and non-stick for picture-perfect baking results and easy clean-up, says Brown.

Can you put parchment paper in an air fryer?

“While both parchment and butcher paper have wet strength, butcher paper is intended for use specifically with a smoker,” says Brown. “It helps create a breathable barrier which seals in moisture and protects the crisp outer layer when cooking brisket, pork, and other meats low and slow.” Parchment paper, on the other hand, is not intended for use with grills or smokers, Brown stresses.

Can you microwave parchment paper?

Yes! “To reheat foods in the microwave, place a small sheet of parchment paper over foods in order to eliminate splatters and avoid messy cleanup,” says Brown. “For reheating vegetables or casserole leftovers, place at least ½ cup of food in a microwave-safe dish and cover with a sheet of parchment paper.”

When to Use Aluminum Foil

Foil is best used for anything grilled. “I love to make chicken wings or shrimp scampi foil packets using our non-stick foil, and ribs or even grilled pizza using our heavy-duty foil,” says Brown. Aluminum foil is safe to put in the oven, making it great for lining baking sheets. But it’s not recommended to use foil to line the bottom of the oven to catch spills and drips because it can melt in high heat and damage the oven.

The best foil uses include:

  • Cooking food on the grill
  • Roasting chicken or turkey in the oven
  • Baking brownies

Can you put aluminum foil in the microwave?

No. You should not put aluminum foil in the microwave because the material heats so quickly that it can spark and cause a fire.

Which side of the aluminum foil should you use?

If you’re using a non-stick foil, make sure you place your food on the dull, flat finish side which is the non-stick side. This is mentioned on the packaging. “With standard and heavy-duty foil, it’s perfectly fine to place your food on either side,” says Brown.

Can you put foil in an air fryer?

The worst moment to run out of parchment paper is right in the middle of cooking. You might be wondering; can I use aluminum foil instead of parchment paper to avoid making a run to my local convenience store?

Isn’t it frustrating when you’ve pre-heated your oven and pulled out the cookie dough only to find that you don’t have parchment paper?

The thing is, parchment paper has a ton of applications in cooking and is often integral to many baking recipes, which is why it can be quite frustrating to have to look for substitutes when you’ve run out. In this blog, we’ll answer whether aluminum foil can be used in its stead and discuss potential alternatives.

What Is Parchment Paper?

Parchment paper refers to paper that has been coated in silicone and comes in bleached and unbleached varieties. The silicone drastically improves the paper’s heat-resistance, water resistance, and non-stickiness, making it great as a tray lining for baking, cooking, and re-heating.

Parchment paper is incredibly versatile. You can use parchment paper to create layers in desserts, cover your workspace and catch spillage, and use them as a non-stick surface to roll dough. The applications are manifold.

For professional chefs, parchment paper is an essential culinary tool and has been for ages.

If you love to cook at home, chances are you too have already been introduced to parchment paper. But for all its virtues, it’s not the only tool that can do all of the things we described.

Parchment paper is costly and sometimes hard to find in the pre-cut sizes you need, so if you’re going to be using it regularly, it would also be wise to consider alternatives.

Can I Use Aluminum Foil Instead of Parchment Paper?

The short answer is yes, but with exceptions. Food items that are inappropriate for cooking or baking in foil make up the exceptions. This is due to the physical differences between the tin foil and parchment paper. One is metal, while the other is paper. We can’t always use them interchangeably.

Whether you’re lining your oven, pan, or simply using foil as a base, here are the foods you can substitute parchment paper with aluminum foil for:

Roasting Veggies

Vegetables are a big yes. You can roast, bake, or heat vegetables in the oven between 450-500 degrees Fahrenheit. On the other hand, parchment paper can only handle up to 420 degrees Fahrenheit before the silicone starts to melt. Aluminum foil is also more useful than parchment paper for recipes that require rapping the veggies or anything for that matter, before placing it in the oven.

Just a pro-tip for baking vegetables, make sure you purchase non-stick paper and drizzle a light amount of olive oil over the vegetables to enhance natural flavors.

Cooking Fish

Parchment paper is often used for steaming a fillet of fish by wrapping it in with vegetables and seasoning or placing it in a paper packet. It’s great at retaining moisture and flavor, but again, unsuitable for high temperatures.

If you’re cooking for long periods and at high temperatures, then aluminum foil is a better alternative. It can retain and conduct heat, which speeds along the process, not to mention there’s less clean-up.

Always remember to use heavy-duty aluminum foil for baking meats, though. Don’t use thin sheets typically made for just keeping food warm or packaging.


The fact that foil is malleable and can be folded to hold things together makes it quite useful for baking desserts. There is one small drawback to using foil here, though. Unlike parchment paper, a foil isn’t always non-stick. So, if you’re in a pinch and use foil as a substitute, be prepared to have some food stick to the foil.

This is an important thing to keep in mind when substituting aluminum foil instead of parchment paper. They’re often non-stick, so make sure you aren’t baking foods that tend to melt and stick to surfaces.

What Should I Not Use Aluminum Foil For?

As we said earlier, and many recipes can attest to this, parchment paper is irreplaceable when cooking certain foods.

For instance, many chefs recommend sticking with parchment paper if you’re baking cookies or cakes. This is because parchment paper helps the cookies hold their shape throughout the process. Cookies baked in foil lose shape and tend to become a little darker and crispier. You also get a different taste based on which of the two you use.

With cakes, parchment paper comes in handy because it’s challenging to line a round cake with foil without accidentally making dents that affect the cake’s shape. Parchment paper gives you a more evenly baked cake. You can also roll up the parchment paper and use it to funnel icing onto a cake.

What Should I Not Use Parchment Paper For?

Parchment paper is useful for many cooking processes, but there are some cases in which it’s best to avoid parchment paper.

For instance, it’s not suitable for lining hot grills. That would burn the paper and spoil the food. This is where the aluminum foil is a more sensible choice.

You can’t use parchment paper for cooking red meats or poultry (chicken, duck, turkey, etc.) either. These dishes typically require high-temperature cooking, and when it comes to heat resistance, although parchment paper is no joke, aluminum foil still wins this contest by a landslide. Fish and seafood, however, are an exception to this.

Other Alternatives

You can never learn too many hacks in the kitchen. The more you have, the better! The truth is, even without foil or parchment paper, cooking is still possible. Here are some alternative fixes that you can try.

Option #1 Wax Paper

It is similar in properties to parchment paper, as it is thin and has a non-stick coating. You can substitute it for parchment paper if you’re storing ice cream, as a mat to keep your work surface clean, for rolling dough, and more.

You cannot, however, use it in the oven for baking or cooking. Wax and heat are not a good combination for obvious reasons.

Option #2 Silpat Paper

If you are looking for a paper substitute that works well with heat, why not try Silpat paper? It’s also a non-stick baking sheet, but it is made from food-safe silicone and fiberglass mesh.

It may surpass parchment paper in price, but it also beats the same in durability. They’re reusable and have a much higher temperature range. Thanks to its non-stick surface, you don’t have to bother with greasing it before you place food on top.

Silpat paper is typically available in large sheets, or mats as they’re called. Given their reusability, in the long-term, you will save more on your cooking projects. Plus, it’s eco-friendly. So that’s good karma for you.

Option #3 Oil, Butter, and Flour

This takes us back to the basics of cooking. If neither of the options mentioned so far is available to you, you can accomplish similar results without them too.

You could grease your pan with oil, butter, or cooking spray for simple vegetables and meats. Just make sure you spread it out well.

You can use flour to prevent dough and a few other foods from sticking to surfaces. It works well enough for some items, but not all. If you’re baking a cake, we still recommend parchment paper. Like we said earlier, in some situations, it’s irreplaceable.

Final Thoughts

Are there any cooking projects you have planned for which you’re still wondering can I use aluminum foil instead of parchment paper?

If so, we highly recommend you either check the recipe online or in a cookbook (it’s typically mentioned there if you can or cannot use foil). Alternatively, consider the ingredients and check if they’re compatible with parchment paper or foil.

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We all know that parchment paper is not very environmentally friendly.

Take a Look ↓↓↓

Parchment paper has been around for thousands of years. The paper was mainly used for writing. During those times, it was primarily made from animal skins. However, in the early 19th century, the rise of parchment that was non-animal based gave birth to the parchment paper used in modern times. In 1847 two French scientists, Louis Figuier and Jean-André Poumarède, invented a new treatment process for creating parchment paper.

In their process, parchment paper was made by submerging it into water mixed with concentrated sulfuric acid, then washed in ammonia and water. The process would continue evolving, resulting in today’s Parchment paper.

It can maybe be reused twice if you’re lucky, and then into the trash it goes. If you bake regularly, this results in a lot of unnecessary waste.

Not only this, but constantly having to purchase parchment paper can become expensive quickly.

We have rounded up a selection of cheaper and much more sustainable alternatives to parchment paper that every baking enthusiast must have in their kitchen.

Parchment paper is silicone coated paper that comes either bleached or unbleached. Parchment paper is water and heat resistant, as well as non-stick.  must do the same thing.

It is made by soaking and compressing paper fibers into thin sheets, which are then dipped into a bath of acid.

They are then washed again and run across many rotating hot drums to dry them off. This ensures all of the fibers are in alignment, which gives the parchment paper a lot of strength.

It is commonly used to like cake tins and baking sheets. It makes light work of rolling out sticky doughs and can even be used to create parcels around delicate fish for cooking.

Almost everything you can think of, parchment paper can be used for.

This is a type of non-stick silicone baking mat. They are reusable, there is no need to grease, and they are highly durable.

They are made from food-grade silicone combined with fiberglass mesh. The mats are certified by the National Science Foundation, they are kosher, and they meet FDA regulations.

The mat was created in France in 1965, by a baker known as Monsieur Guy Demarle. The mat is said to distribute heat evenly to ensure a consistent bake.

They can deal with heats of up to 500 degrees Fahrenheit, much hotter than regular household ovens reach.

They are stored rolled up gently. They are not the cheapest to purchase initially, but the time and money they will save you means they are a good investment.

The only real downside to Silpat is that you cannot cut on the top in case you damage the mat. They are available in multiple sizes.

Pyrex baking sheet

The cookware company Pyrex has created a borosilicate glass baking sheet that can be used without the need for a liner.

It is colorless and odor free meaning that you don’t need to worry about the flavors of your food being impacted.

You can cut directly on the surface of this baking sheet without damaging it, making it very useful for things such as pizza. It is also dishwasher safe.

This baking sheet can be used for temperatures ranging from -40 to 572 degrees Fahrenheit, meaning it can be used in all environments.

It is thermal shock resistant, meaning that you can take the tray straight out of the freezer and pop it in a preheated oven without worrying about it cracking.

This is not a perfect substitute for baking paper as it cannot be used to line dishes. It does make a handy replacement for lining flat baking sheets though!

This is also referred to as waxed paper. It is coated with wax, as the name suggests, and should not be heated in the oven due to its low melting point.

This is good for lining cool dishes such as refrigerator cakes. It is also highly useful for layering between cookies in a storage container.

This is not reusable indefinitely, but it is slightly cheaper than parchment paper. While it is a substitution, it is not very sustainable.

It is very good for wrapping cheese in to retain freshness and is fantastic for rolling out dough – saving you the hassle of cleaning up loose flour.

Reusable baking sheets

This is essentially reusable greaseproof paper. It comes in large sheets that can be cut to size.

You can get these in rectangles, squares, circles, or strips. Many manufacturers claim that their products will last for up to 5 years.

They are heat resistant and suitable for use in the oven. Most of them are also dishwasher safe for easy cleaning. They are made of a fabric core with a PTFE plastic coating.

This is the most traditional method for preventing foods from sticking to your baking sheet.

Simply coat the baking dish with a thin layer of oil or butter to lubricate the space between the food and the tray. You could also use some cooking spray.

Some recipes call for greasing the walls of cake tins with a layer of flour or cocoa powder. This is fairly uncommon though, due to the risk of it burning and forming a charred crust on the exterior of your bake.

Some bonus ideas

Flour is also very useful for rolling out doughs on a countertop. Icing sugar is a good option for sweet things such as fondant. These are good, and less wasteful, substitutes for rolling things out using parchment paper.

Aluminum foil is also coated with silicone, making it a non-stick surface. It can withstand high heats and is suitable for baking things on.

It is not a more sustainable swap, but it will serve as a suitable replacement for parchment paper if you find yourself out of it. We suggest using double strength aluminum foil to ensure it will not tear under the pressure.

If you want a more natural substitute to make baking parcels, we recommend wrapping your protein in a banana leaf.

Soaked corn husks and bamboo leaves would also work well here. These are very eco-friendly and sustainable substitutes, that will likely impart a slight flavor onto your dish too.

Please never use paper grocery bags as a substitute for parchment paper, despite what people may say to you.

This is quite a dangerous idea as this untreated paper is highly flammable. If it was to catch fire this would not only ruin whatever you are cooking, but could potentially be very harmful.

Many paper grocery bags do not have a coating, meaning that the fibers can easily be transferred to the surface of your food.

This could ruin the taste, but also has the potential to make you very ill. Your food is also very likely to stick to the paper on the bag, which will be a pain when you are hungry and just want to eat.

The ink used on grocery bags is unlikely to be of a food-safe grade. This could potentially be toxic if ingested, and it is not worth taking the risk.

Frequently Asked Questions

On the odd occasion when you do not have any parchment paper available you may wonder what you can use instead of parchment paper for your cookie baking antics. While parchment paper works really well when it comes to cookie baking, the main properties of parchment paper that are used for this exact process are the anti-sticking properties.

This is why you can use anything really as long as it does not stick. You could use aluminum foil instead of parchment paper for your cookie baking, although we would recommend you grease the foil first to prevent any of your cookies getting stuck to it. The best solution in this instance is to simply grease the baking tray to prevent the cookies from sticking.

Can I use regular paper instead of parchment paper?

You must NEVER ever use notebook paper or grocery bag paper as a substitute for parchment paper, especially for cooking. You can use them as food wrappers for storing your food, but never use them as a baking paper.

They can easily ignite even at fairly low temperatures, and you won’t want to watch your baking go up in flames. Also, the ink that is used in these types of paper can be very toxic if it comes into contact with your food, so not only would your oven be on fire, but your food would be toxic and ruined.

Regular paper is a no-go zone for cooking purposes. Use it for storage or freezing by all means, but keep regular paper away from anything hot and keep that ink away from your delicious baked goods and food. You do not want to be tasting toxic ink when you chow down on some lovely fresh food.

Can you bake bread without parchment paper?

If you are a baker and love baking your own bread, but then you go to the cupboard and find you are all out of parchment paper, what should you do? Well, you could run to the store.

You could also use a floured towel to rest your dough on and use it to transfer the dough to the pot. Although the dough may stick to the towel, so it may not be the best choice.

Overall though there are plenty of options for baking bread without parchment paper, try out the different techniques and find which one is best for you, personally, we think no-knead is the best option here.

Parchment paper is not like the old timey parchment people used to write on, it is a greaseproof paper that is used for baking.

You could easily make your own greaseproof paper if you are sick of going to the store, use an old paper bag and some cooking oil. Cut open the paper bag, so it lays flat on your baking tray, add a tablespoon of olive oil and spread it over quickly with a pastry brush, make sure the paper absorbs all the oil.

Store it and let it sit, and you can use that as a baking base. The oil will do the job as it is no longer a dry surface. However, we still think that it is just so much easier to just grease/ oil your baking trays.

These options are sure to be a hit. So, gather your family and friends and enjoy. Let us know your thoughts!

  • Pyrex baking sheet
  • Reusable baking sheets

Select your option.
Use in or with your favorite recipe.

Let us know how it was!

Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book “Healthy Eating Through the Garden” will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer’s markets and greenhouses looking for the next great idea.

Both parchment paper and aluminum foil are helpful to have in the kitchen. Here’s when to use each one.

Growing up, my mother lined her baking sheets with aluminum foil before putting them in the oven (although she always called it tin foil). It significantly cut down on scrubbing time because those baked-on bits clung to the foil instead of the pan!

It wasn’t until I worked in a professional kitchen that I started using parchment paper instead. The prep cooks at the restaurant used long parchment sheets on every pan, reducing cleanup time while also making it easier to remove roasted vegetables or meat loaf from the paper’s nonstick surface.

Today, I use both, but does it really matter which you reach for? Is it possible to make a wrong choice when considering parchment paper vs. aluminum foil?

First, it’s important to know that while the two look strikingly similar, waxed paper and parchment paper aren’t the same. Waxed paper is made with a nonstick coating made from soybean or paraffin wax, which melts at low heat. That makes waxed paper great for cooking prep tasks, wrapping food or for use in the freezer.

Parchment paper, on the other hand, has a heat-resistant nonstick coating, so it’s safe for use in the oven. The parchmenting process makes the paper greaseproof, durable and heat- and moisture-resistant, too. Here’s when to use it.

Parchment paper may darken in the oven, but it’s safe for use at temperatures up to 450°F. Lining your pans with parchment paper is a great way to cut down on cleaning time. You can trace cake pans and cut out circles before lining them or pick up pre-cut parchment paper sheets from the store.

The benefit of using parchment paper vs. aluminum foil in the oven is that the parchment is naturally nonstick. You’ll have to spritz an aluminum foil liner with cooking spray to get the same nonstick benefits.

Instead, use store-bought air fryer liners. The liners have pre-cut holes that allow the air to circulate while also cutting down on cleaning time.

Aluminum foil has many uses, but it’s particularly helpful in the oven. It’s easy to form around any baking vessel, so it protects the pan from grease and burned-on bits better than parchment paper. Use it to line baking sheets for roasted vegetables, make special-shaped cake pans like hearts for Valentine’s Day or trees for Christmas or wrap bread loaves or rolls to keep them from drying out as they reheat. Can you bake cookies on foil? Here’s what experts have to say.

Then, after you’re finished baking, we recommend reaching for another storage method. You don’t want to wrap leftovers in foil because it doesn’t seal the food off from air, allowing bacteria to grow faster.

Can you put aluminum foil in an air fryer?

Yes: Just like parchment paper, you can put foil in an air fryer. Aluminum foil is easy to secure so it won’t fly around because it can mold to the shape of the basket. You’ll want to avoid using aluminum foil when air-frying acidic foods (like tomatoes or citrus), as the metal is reactive and the acids can cause the foil to break down.

Here’s the real reason aluminum foil has a shiny side and a dull side.

While you can put aluminum foil in the microwave under the right circumstances, we don’t often recommend it. The microwaves used to heat food can’t pass through the metal. That will prevent your food from heating properly, and it can even cause a fire hazard if the microwaves heat up the pieces of metal too rapidly.

  • Use new, smooth foil only. Wrinkled foil can cause sparks.
  • Cover no more than 1/4 of the food with foil.
  • Shape the foil smoothly to the food so no edges stick out.
  • Do not place the foil closer than 1 inch from the oven walls.

You can grab parchment paper or aluminum foil to make delicious sheet-pan dinners!

Taste of Home

Easy Stuffed Poblanos

My partner adores these saucy stuffed peppers—and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. —Jean Erhardt, Portland, Oregon
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Need an update? You can buy a Taste of Home nonstick sheet pan on Amazon!

Sheet-Pan Lemon Garlic Chicken

Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. —Andrea Potischman, Menlo Park, California

Sheet-Pan Pork Supper

I created this pork tenderloin sheet-pan dinner to suit our family’s needs. It’s so quick and easy to clean up since you use one pan for everything! Use any variety of small potatoes—fingerlings or other colored potatoes are a fun and delicious option. —Debbie Johnson, Centertown, Missouri

Mini Meat Loaf Sheet-Pan Meal

I grew up with this classic meat loaf recipe, but I adapted it to mini meatloaves so that they would bake more quickly. The sauce topping is always a hit. I added the potatoes and asparagus to make an easy complete meal. —Deanne Johnson, Reading, Pennsylvania

Santa Fe Chicken Pizza Pie

Give your pie a Southwest twist when you slather on the taco sauce and top with black beans, green chilies and kicked-up chicken strips. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Turkey Lattice Pie

With its pretty lattice crust, this cheesy baked dish looks as good as it tastes. It’s easy to make, too, since it uses ready-to-go crescent roll dough. —Lorraine Naig, Emmetsburg, Iowa

Sheet-Pan Chicken Curry Dinner

This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it’s healthy to boot! Serve it with a side of jasmine rice. —Trisha Kruse, Eagle, Idaho

Rosemary Salmon and Veggies

My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It’s a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. —Elizabeth Bramkamp, Gig Harbor, Washington

Portobello and Chickpea Sheet-Pan Supper

This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. —Elisabeth Larsen, Pleasant Grove, Utah

Potato and Pepper Sausage Bake

When my family smells this dish baking in the oven, they know they are in for a treat! If you like spice, add a pinch of red pepper flakes or switch the mild Italian sausage to hot Italian sausage. —Ashli Claytor, Chesapeake, Virginia

Bacon, Lettuce and Tomato Pizza

I combine two all-time favorites in this recipe: pizza and BLT sandwiches. I brought this fun mashup to a ladies lunch and was met with lots of oohs and aahs. —Bonnie Hawkins, Elkhorn, Wisconsin

Pork and Asparagus Sheet-Pan Dinner

When time is of the essence, it’s nice to have a quick and easy meal idea in your back pocket. Not only is it delicious, but you can clean it up in a flash. —Joan Hallford, North Richland Hills, Texas

Shrimp-Stuffed Poblano Peppers

I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.—Tina Garcia-Ortiz, Tampa, Florida

Baked Chicken Chimichangas

I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they’re much healthier than deep-fried. —Rickey Madden, Clinton, South Carolina

Sheet-Pan Honey Mustard Chicken

This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It’s now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. —Denise Browning, San Antonio, Texas

Avocado Crab Boats

These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they’re always delicious. —Frances Benthin, Scio, Oregon

Hoisin Sriracha Sheet-Pan Chicken

The convenience and simplicity of this chicken dinner make it extra awesome. Feel free to change the veggies throughout the year—the sticky-spicy-sweet sauce is tasty on everything!! —Julie Peterson, Crofton, Maryland

Sheet-Pan Tilapia and Vegetable Medley

Unlike some one-pan dinners that require precooking in a skillet or pot, this one uses just the sheet pan, period. —Judy Batson, Tampa, Florida

Prosciutto Pesto Pizza

I developed this prosciutto pesto pizza for my young grandson who hasn’t acquired a taste for veggies yet. He scarfs it up and doesn’t even notice the edamame. It’s also a hit with my other grandkids and nieces—not to mention all of their parents! —Don Manzagol, Campbell, California

Sheet-Pan Jambalaya with Cauliflower Rice

Sheet-pan dinners are a busy cook’s dream with quick prep and easy cleanup. This sheet-pan jambalaya is a healthy twist on a classic that uses cauliflower rice for a lower-carb supper. —Julie Peterson, Crofton, Maryland

Smoked Sausage and Veggie Sheet-Pan Supper

This recipe is tasty and quick, and it can easily be doubled for last-minute dinner guests. Cook it in the oven or on the grill, and add the veggies of your choice. —Judy Batson, Tampa Florida

Chicken Veggie Fajitas

Our family loves the spicy flavor of these fajitas. I also appreciate the fact that they’re fast to fix. —Eleanor Martens, Rosenort, Manitoba

Sheet-Pan Chicken and Vegetables

This sheet-pan chicken and veggies meal tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin

Sheet-Pan Chipotle-Lime Shrimp Bake

I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It’s all about what’s available for a decent price. —Colleen Delawder, Herndon, Virginia

Sheet-Pan Tandoori Chicken

This tandoori chicken recipe is easy for weeknights since it bakes in one pan, but it is also special enough for guests. The best part? There isn’t much to clean up when dinner is over! —Anwar Khan, Iriving, Texas

Cod and Asparagus Bake

The lemon pulls this flavorful and healthy dish together. You can use grated Parmesan cheese instead of Romano if you’d like. —Thomas Faglon, Somerset, New Jersey

Caesar Sheet-Pan Chicken

In our area we have an abundance of fresh lemons year-round. When I had a few extra on hand, I put together a quick marinade and ended up with a really tasty sheet-pan chicken meal that had a wonderful burst of flavor. I baked it so I could add potatoes, but you can grill the chicken if you prefer. —Kallee Krong-McCreery, Escondido, California

One-Pan Sweet Chili Shrimp and Veggies

This one-pan shrimp and veggies recipe has everything I’m looking for in a weeknight family dinner: quick, flavorful, nutritious and all three of my kids will eat it! My oldest son loves shrimp and I thought it would work well as a sheet-pan supper. —Elisabeth Larsen, Pleasant Grove, Utah

Sheet-Pan Pineapple Chicken Fajitas

For our fajitas, I combine chicken and pineapple for a different flavor. These fajitas are more on the sweet side, but my family loves them! —Nancy Heishman, Las Vegas, Nevada

Lemon-Dijon Pork Sheet-Pan Supper

Most nights I need something that I can get on the table with minimal effort and delicious results. This sheet-pan supper has become an all-time favorite, not only because of its bright flavors but also because of its speedy cleanup time. —Elisabeth Larsen, Pleasant Grove, Utah

Crispy Dill Tilapia

Every week I try to serve a new healthy fish. With its fresh dill and delicious panko bread crumb herb crust, this dish with mild tilapia is a winner. —Tamara Huron, New Market, Alabama

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