I Thought I Was Being Healthy…...parchment paper - Part 1

For years, I thought I had it figured out.

We stopped using aluminum foil, ditched the non-stick pans, and switched to glass and cast iron cookware.

We even avoided plastic containers and only drank from stainless steel or glass bottles.

But I still used parchment paper almost every week.

It felt like a harmless, even smart choice — We used it to line baking trays, wrap roasted veggies, even reheat things in the toaster oven. No scrubbing. No mess. It felt “clean.”

Until one day, I stumbled down the rabbit hole…

WAKE-UP CALL!🔥

Most parchment paper is coated with either silicone or a chemical called quilon, which can leach toxins when heated.

Regular parchment paper is usually coated with either -

Silicone (heat-resistant, generally considered safer),
or Quilon, a cheaper compound containing chromium, a heavy metal.

When heated (especially above 425°F), these coatings can break down and release toxic compounds — especially if you’re using it directly on hot surfaces or open flame.

Chromium exposure from quilon-coated paper may pose carcinogenic risks, especially with frequent use.

And even silicone-coated parchment, while better, isn’t inert. Over time, silicone can degrade and release compounds — especially if it's poor quality or exposed to high heat repeatedly.

Just because it’s in the “natural aisle” doesn’t mean it’s harmless.

Parchment paper can be okay — but know what it’s coated with, and don’t crank the oven to max with it.

Because small, daily exposures add up — and you’re not crazy for caring.

If You found this interesting, hang in there for Part 2

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