Cracking the code on baking paper. Safe bake and potential alternatives

Baking paper is a valuable tool when baking cakes or preparing other savory dishes. Food rarely sticks to it, and it can withstand high temperatures. However, it can be hazardous if misused.

Baking paper is designed to be in contact with food, so it mustn't contain toxic substances that could leach into the food. This is stringent by European Union directives. To avoid absorbing moisture from the food too quickly and to withstand high temperatures, baking paper is coated with a special substance. Its glossy, slippery surface results from a silicone and quilon coating. Silicone is a synthetic material composed of silicon atoms, while quilon is made of fat and chromium salts.

To minimize the risk of harmful substances getting into your food, adhere to the recommended baking temperatures. Do not exceed a temperature of 390, and at an absolute maximum, 430 degrees Fahrenheit.

Always use baking paper only once. Discard it once it becomes brittle. The silicone coating burns off relatively quickly and may release hazardous substances.

Many substitutes are available if you're looking for alternatives to baking paper. Here are some choices:

• To avoid sticking, simply grease the tray with butter or oil and dust it with breadcrumbs or semolina.
• Consider using a special silicone mat explicitly designed for oven use.
• Grape leaves can be used to line a roasting pan. They have a neutral scent that won't affect the flavor of your meat or baked goods.
• Cabbage leaves are another option, especially for savory dishes.
• While not as efficient as baking paper, sandwich paper can be used if greased with fat.