Parchment Paper vs Silicone Mats vs Direct on the Sheet

By Pascha Chocolate

Pascha Chocolate Home Bakers Series:
PARCHMENT PAPER vs SILICONE MATS vs DIRECT ON SHEET

The ultimate cookie liner guide from the Pascha Pantry for PERFECT results every time!

PARCHMENT PAPER

What it is: A disposable non-stick paper that's heat-safe (usually up to 420°F).

Why use it: Promotes even browning, keeps cookies from spreading too much, and makes cleanup effortless.

BEST FOR:
Cookies – Even bake, no spreading, & golden bottoms
Brownies + Bars – Line pans for a clean lift-out every time
Cake Layers – Line the bottom of cake pans to prevent tearing
No-Knead Bread – Makes transferring dough to Dutch oven a breeze
Candy Work – Great for pouring hot caramel, brittle, or Pascha Chocolate
Pastry + Doughs – Roll out pie crust, puff pastry, or cinnamon rolls with less mess
DIY Piping Cones – Quick hack for icing or chocolate piping

Pascha Pantry Recipes

https://paschachocolate.com/blogs/recipes/the-best-gluten-free-tiramisu-cake

SILICONE BAKING MATS 

What it is: A reusable, food-safe silicone mat that fits standard baking pans.

Why use it: Offers a consistent, non-stick surface that prevents burning & sticking. Saves money over time.

Watch out: May slightly reduce crispness because of insulation from direct heat.


BEST FOR:
Sticky Cookies – Ideal for molasses, oatmeal, or high-sugar bakes
Macarons + Meringues – Uniform baking with no sticking or over-browning
Caramel + Pascha Chocolate Work – Pours peel off with zero cleanup
Crackers + Granola Clusters – Non-stick surface ensures nothing crumbles
Kneading or Rolling Dough – Doubles as a pastry mat that grips your counter

Suggested Pascha Pantry Recipes

https://paschachocolate.com/blogs/recipes/vegan-macaroons

BAKING DIRECTLY ON A SHEET PAN

What it is: No liner, just your raw dough on a greased or ungreased metal baking sheet.

Why use it: Results in crispier bottoms & edges due to direct heat contact.

Downside: Sticking, over-browning, & harder cleanup. You also risk scratching your pans.

BEST FOR:
Biscuits & Crispy Cookies – High-heat contact gives them a golden, crunchy bottom
Frozen Pastries + Puff Dough – Crisper edges & no sogginess
Rustic Galettes – Great for crisp, uneven edges

Pascha Pantry Recipes

https://paschachocolate.com/blogs/recipes/peanut-butter-chocolate-chip-cookies

BONUS - Pascha Pantry Tips

  • Use PARCHMENT for quick cleanup & even bake.
  • Choose SILICONE MATS for eco-friendly, non-stick performance.
  • Bake DIRECT ON PAN when you want max crisp & don't mind a bit of cleanup.

ATTENTION
NEVER use wax paper in the oven—it melts & can burn!