Can You Bake With Deli Paper? | Andrews Kitchen
You’ve probably used parchment paper for years — cookies, cakes, pizzas, you name it.
But lately, people have started asking a simple question: “Can I bake with deli paper instead?”
The short answer: yes, in many cases — if it’s uncoated and food-grade.
🍪 The Difference That Matters
Parchment paper often has silicone or PFAS coatings. They make it nonstick, but not always clean for the planet or your health.
Deli paper, on the other hand, is just paper — no wax, no shine, no strange chemicals.
That means it’s great for lining trays, baking dry snacks, and keeping cookies separated — without any greasy film left behind.
🔥 When You Can Use Deli Paper in the Oven
Uncoated deli paper handles heat up to about 400°F (200°C).
That’s perfect for most baked goods:
- Cookies and pastries
- Pizza slices
- Roasted vegetables on a tray
- Reheating leftovers
Just avoid heavy oil pooling or direct flame contact — it’s still paper.
🚫 When to Stick to Parchment
If you’re baking something that drips, bubbles, or caramelizes, parchment’s nonstick layer helps prevent sticking.
Use deli paper for the clean, simple jobs — and parchment for the messy ones.
🌿 Why More Kitchens Are Switching
Pro kitchens love deli paper because it’s compostable, recyclable, and made without coatings.
You can line trays, wrap sandwiches, and serve desserts all with the same stack — no plastic, no wax, no waste.
That’s why we use it at Andrews Kitchen — the paper that makes food look good, taste clean, and feel cared for.