While often used interchangeably in culinary contexts, 'parchment' and 'parchment paper' are distinct materials with different origins. Historically, parchment refers to animal skin—such as calf skin, also known as vellum—that has been scraped and prepared for writing. This material was used for millennia because plant-based alternatives did not yet exist. It was not until the 19th century that a non-animal replacement emerged. In 1847, French scientists Jean-André Poumarède and Louis Figuier developed a chemical treatment process for plant-based paper that mimicked the qualities of animal skin, creating what we now recognize as parchment paper.

A sheet of parchment paper used for baking or food preparation.
Modern parchment paper provides a durable, non-stick surface for culinary applications.tedium.co

This image illustrates the modern parchment paper discussed in the transition from animal skins to plant-based materials.

The transition from animal membrane to vegetable-based paper was driven by both chemistry and culinary practicality. Early records indicate that the distinctive qualities of parchment paper were achieved by dipping unsized paper into a mixture of concentrated sulfuric acid and water, followed by a wash of ammonia. By the mid-1800s, this material began to replace animal membranes in kitchens because it was viewed as a more 'elegant' and less offensive alternative for preserving foods like butter. In the late 19th century, it was specifically lauded for its ability to create an air-tight seal for shipping butter, a task that muslin cloth could not accomplish.

The modern 'non-stick' functionality of baking paper is a more recent development tied to the rise of silicone polymers. While silicone was discovered in the early 20th century, its application to parchment paper appeared in the 1950s. A 1955 patent application for pipe wrapping cited silicone-treated parchment paper as an ideal separating medium because it remained pure and non-adhesive even when in contact with high-melting materials. Because silicone has a high melting point (above 400 degrees Fahrenheit), it allows the paper to withstand oven temperatures without melting. This distinguishes it from wax paper, which is not heat-stable and can pose a fire risk if exposed directly to oven heat, making the two materials non-interchangeable in high-heat baking.",

A close-up of a silicone-treated surface or material.
Silicone polymers provide the high-heat stability required for modern non-stick baking paper.tedium.co

This visual relates to the integration of silicone polymers which allows the paper to withstand oven temperatures.