When Should You Choose Foil Instead?
If you’re cooking something at a very high temperature — like roasting root vegetables at 475°F or broiling fish — switch to heavy-duty aluminum foil. It can handle more heat and won’t ignite, even if it touches the oven’s hot spots.
Foil also works better for grilling or dishes where browning is important. Just be aware that foil isn’t non-stick, so you may want to lightly oil the surface or use a spritz of cooking spray.
Have You Already Seen the Warning Signs?
If you’ve ever opened your oven and noticed the parchment paper:
Curling at the edges
Turning dark brown
Giving off a smoky smell
That’s your oven telling you: you’re at the edge of what parchment paper can handle.
These are not things to ignore. The next step could be flames. And no one wants to be dealing with a kitchen fire when dinner was almost ready.
Parchment Paper Is Safe — If You Use It Right
Parchment paper is still one of the most useful kitchen tools for older adults. It makes cooking and cleanup easier on the hands, cuts down on scrubbing, and keeps pans in good shape. But like any tool, it needs to be used with care.
Here’s what to remember:
Never use it above 420°F unless the packaging says otherwise
Never broil with it
Never let the edges stick out or touch oven walls
And never, ever confuse it with wax paper
Fire safety in the kitchen doesn’t have to mean giving up convenience. With just a little extra awareness, you can keep enjoying the benefits of parchment paper — without putting yourself, your home, or your meals at risk.
