This has become a “best friend” to any chef/home cook – it’s been a staple in the Chefelle kitchen for years. Makes clean up a breeze on baking sheets. It’s popularity has made it more accessible in your favorite grocery stores.
Parchment paper and bakery release paper are cellulose-based papers that are used in baking as a disposable non-stick surface. Both are also called bakery paper or baking paper. It should not be confused with either writing parchment nor waxed paper, also known as wax paper or rarely as butter paper.
A common use is to eliminate the need to grease sheet pans and the like, allowing very rapid turn-around of batches of baked goods. Parchment paper is also used to cook en papillote, a technique where food is steamed or cooked within closed pouches made from parchment paper.
Bakery paper can be used in most applications that call for wax paper as a non-stick surface. The reverse is not true, as using wax paper will cause smoke in the oven and affect taste.
Source: Wikipedia & commentary