Quick Answer
Yes, it is generally safe to eat food that has been baked on wax paper. Wax paper is coated with a layer of wax that prevents it from burning or sticking to food during baking. The wax does not transfer to the food in any significant amount and is considered food-safe. However, for foods with high moisture content, parchment paper is usually a better choice as it is more non-stick and won’t absorb any moisture like wax paper can.
What is Wax Paper?
Wax paper, also known as paraffin paper, is a paper that has been coated on both sides with a thin layer of wax. This wax coating makes the paper semi-translucent and moisture-resistant. It was invented in the mid-19th century as a wrapping material for foods.
The wax used on wax paper is typically a food-grade paraffin wax. Paraffin wax is derived from petroleum. It is considered safe for contact with food. The wax coating forms a barrier that makes the paper non-stick, moisture-resistant, and heat-resistant. This makes wax paper suitable for tasks like covering food surfaces or lining baking pans.
Is It Safe to Bake Food on Wax Paper?
Yes, wax paper is generally considered safe for baking purposes. The wax coating prevents the paper from burning in the oven and minimizes sticking.
When exposed to heat, the wax will soften but it does not melt at normal baking temperatures. Only a very tiny amount of wax will transfer to the food during baking. Not enough to be harmful or affect the taste.
The FDA lists wax paper as a safe material intended for food contact when used under normal conditions. Foods that have been baked while wrapped in or placed on wax paper are fine to eat.
However, wax paper may not be the best choice for all baked goods. Parchment paper is often preferred for baking things like cookies, breads, and pastries that have high moisture content. The wax coating on wax paper can cause moisture loss during baking. Parchment paper absorbs less moisture.
Advantages of Baking on Wax Paper
Here are some of the main advantages of using wax paper when baking:
Non-Stick Surface
The wax coating provides a non-stick surface to prevent foods from sticking as they bake. This makes wax paper ideal for baking cookies, breads, and muffins that need to freely lift off the baking pan or sheet. The non-stick quality also makes wax paper easy to use to roll out dough.
Easy Release
Foods bake right up off of wax paper since the wax prevents sticking. So wax paper can be used to line cake and brownie pans for quick, clean release after baking. The wax paper can simply lift out, making the removal process easier.
Moisture Resistance
While not as effective as parchment paper for highly moist goods, wax paper does have some moisture resistance. The wax coating helps prevent any excess moisture from soaked up. This can help maintain better texture and prevent drying out.
Heat Resistance
Wax paper can withstand oven temperatures. As long as normal baking temperatures are used, the wax coating protects the paper from burning or scorching in the heat. Always check oven maximum temperatures.
Minimal Wax Transfer
Only trace amounts of wax transfer to foods during baking. Not enough to impact flavor or safety. The tiny bit of wax that remains gets distributed throughout the baked food.
Easy Cleanup
Wax paper can simply be disposed of after baking. There’s no need to grease or flour pans lined with wax paper. Cleaning up is as easy as tossing away the used paper. It’s also compostable for easy, eco-friendly disposal.
Disadvantages of Baking on Wax Paper
While wax paper works great for many baking scenarios, it does have a few disadvantages to consider:
Not as Non-Stick as Parchment Paper
Wax paper is non-stick, but not quite as non-stick as parchment paper. Parchment paper is silicone-coated on both sides which gives it more non-stick abilities. So parchment may release some baked goods cleaner.
Can Cause Moisture Loss
The wax coating makes wax paper moisture-resistant. But it’s not as moisture-retaining as parchment paper. So for high-moisture baked goods like cookies, pastry crusts, breads, etc., parchment is often better to minimize drying.
Can Burn at High Temps
Wax paper is heat-resistant to normal baking temps. But at very high temps over 420°F, wax paper could burn or discolor. Parchment is more heat-resistant if using extremely high oven temperatures.
Not as Sturdy as Parchment
Wax paper is thin and somewhat flimsy. Parchment paper is more sturdy and can be reused. So parchment holds up better for tasks like forming dough into shapes or rolling dough.
May Stick if Moisture is Present
If any moisture gets between the wax paper and baked food, this can create sticking and make removal difficult. Parchment absorbs moisture better.
What Can Be Baked on Wax Paper?
Wax paper can be used to bake a variety of foods including:
– Cookies – Place dough slices on wax paper-lined baking sheets. The wax paper will prevent sticking.
– Bread loaves – Wax paper can be used to line bread pans for easy release after baking.
– Pizza – Pre-rolled dough can be placed on wax paper then transferred onto a pizza stone or pan before topping and baking.
– Biscuits – Wax paper-lined baking sheets can hold raw biscuit dough for baking into perfect shapes.
– Scones – Cut scone dough into shapes on wax paper before lifting carefully onto a baking sheet to bake.
– Pies – Pre-made pie crusts can be rolled out between sheets of wax paper to prevent sticking.
– Quiche – Line quiche pans with wax paper to help prevent sticking and enable easy removal after baking.
– Brownies – Wax paper can line brownie pans to bake fudgy brownies that lift out easily and cleanly.
– Fruit tarts – Press tart dough into wax paper-lined tart tins before filling and baking as usual.
– Muffins – Use wax paper baking cups to bake berries, chocolate chips, or batter-based muffins with no sticking.
– Meatloaf – Form meatloaf mixture on a sheet of wax paper before lifting carefully into a loaf pan to maintain the shape.
– Roasted veggies – Toss chopped veggies with oil on wax paper then transfer everything easily to a baking sheet to roast.
Tips for Baking on Wax Paper
Follow these tips when baking foods on wax paper:
– Avoid high moisture batters like cakes, cheesecakes, or bread puddings as moisture can soak through and cause sticking. Parchment paper is better for these.
– If lining a baking pan, press the wax paper neatly into the corners and up the sides of the pan so it fits snugly before adding batter.
– When forming dough on wax paper, use only a light dusting of flour so excess does not get between the dough and paper.
– For cookies, place dough at least 1 inch apart on wax paper sheets to allow for spreading during baking.
– Let baked goods cool for 5-10 minutes on the wax paper before attempting to remove. This allows them to set up better.
– Carefully slide a spatula between baked goods and the wax paper to gently lift off if needed after cooling.
– Avoid recycling wax paper after baking. The wax coating may have absorbed moisture or oils from the food.
Is There Any Wax on Baked Foods After Baking on Wax Paper?
Only trace amounts of wax will transfer to foods baked on wax paper. These tiny amounts are completely harmless and undetectable:
– Scientific studies have found that the wax transfer from wax paper to food during baking is minimal, in the range of 0.05% to 1% of the wax applied to the paper.
– At this tiny concentration, the wax is dispersed throughout the baked product. It does not create an oily coating or affect the texture.
– The wax also gets diluted by the oils or fats used in the recipe. For example, cakes, cookies, and pastries made with butter, oil, eggs, etc.
– Paraffin wax used on wax paper has a high melting point of about 130°F. It melts at much higher temperatures than standard home baking provides.
– Since foods peel cleanly off wax paper after baking, this indicates minimal wax transfer. If noticeable wax remained, it would create visible residue.
– Any wax that transfers is recognized as safe for consumption by the FDA and food regulatory agencies. It passes right through the body unabsorbed when ingested.
So while baking on wax paper does result in ingestion of trace wax amounts, this poses no risk and does not impact the enjoyment of homemade baked treats!
Can Wax Paper Be Reused After Baking?
It’s best not to reuse wax paper after baking for a couple of reasons:
– The high heat of baking may have compromised the integrity of the wax coating, making it less non-stick for subsequent uses.
– Food debris, oils and moisture can remain on the paper after baking. These can soak into the wax coating and reduce its non-stick abilities.
– Reusing wax paper increases the risk of wax transfer to the food. More wax may flake off during subsequent bakes.
– As it absorbs odors, stains, and residues, reused wax paper can impart off-flavors to any food baked on it a second time.
– Fresh wax paper optimizes non-stick results and minimizes any potential wax transfer to foods during baking.
– Wax paper is designed for single use. The wax coatings are very thin and not meant to withstand multiple uses.
Instead of attempting to wash, scrub, and reuse wax paper, it’s safest and most effective to simply use a fresh sheet each time you bake.
Is Parchment Paper or Wax Paper Better for Baking?
Parchment paper and wax paper are both useful options for baking. Here’s a look at how they compare:
Parchment Paper Benefits
– More non-stick than wax paper due to silicone coating
– Withstands higher oven temperatures
– More moisture-retentive
– Can be reused
– Sturdier for tasks like rolling dough
– Works for all baked goods
Wax Paper Benefits
– Provides non-stick surface for most baked goods
– Prevents sticking to pans for quick release
– Minimizes cleanup
– Ideal for items like cookies, breads, pizza dough, biscuits, etc.
– Compostable and eco-friendly
– Less expensive than parchment paper
For High Moisture Goods
Parchment paper is better for retaining moisture in wet batters and doughs. The silicone coating absorbs minimal moisture. This makes parchment ideal for items like cakes, breads, muffins.
For Low Moisture Goods
Wax paper works well for baking drier items that don’t need as much moisture retention. Cookies, crackers, and pastry crusts turn out well baked on wax paper.
So parchment paper may be the best choice for an all-purpose baking paper. But wax paper performs admirably for a number of everyday baking tasks as well. Both can be useful to keep stocked in the kitchen!
Frequently Asked Questions
Is wax paper toxic when heated?
No, wax paper is not toxic when heated to normal baking temperatures. The wax coatings used are food-grade paraffin waxes that are approved for direct food contact. Traces of wax that may transfer during baking are harmless.
Can wax paper be used in the microwave?
Wax paper should not be used in the microwave. The wax coating could melt from the intense heat. For microwave cooking, opt for microwave-safe parchment paper or plastic wrap instead.
Does wax paper burn in the oven?
Wax paper is resistant to oven temperatures up to around 420°F. At higher temps, the paper could scorch or burn. Always verify the oven temp does not exceed the wax paper’s heat tolerance.
Can wax paper go in the oven?
Yes, wax paper can safely go in the oven as long as temperatures remain below 420°F. The wax coating helps the paper withstand oven heat during baking without burning.
Why is wax paper used for baking?
The non-stick wax coating helps foods release easily when baking on wax paper. Wax paper also provides a moisture- and heat-resistant surface that won’t burn at normal baking temps. These properties make it a useful baking aid.
The Bottom Line
Wax paper is a safe, effective option for lining baking sheets, pans, and dishes when baking. The food-grade wax coating prevents sticking and allows for easy food release once baked.
While trace amounts of wax may transfer, it is harmless and does not negatively impact food safety or quality. However, for dishes with high moisture content, parchment paper is often a better choice to prevent drying out.
When used properly for the right baked goods, wax paper delivers quality results with minimal mess or hassle. It can be a handy tool to keep stocked in your baking supplies for effortless prep and cleanup.
