Greaseproof paper is paper that is impermeable to oil or grease and is normally used in cooking or food packaging. Normally greaseproof paper is produced by refining the paper stock and thus create a sheet with very low porosity.

Greaseproof paper doesn’t have the silicone coating but is, as it’s name suggests, grease-resistant and can also be used to line trays and tins when baking – BUT you will need to grease it on both sides, otherwise it will stick! Also allow your baking to cool before peeling it away to make it easier to remove and less likely to stick.  It tends to be thinner and therefore more suitable to use when lining a tart case before adding pastry weights when blind baking as it will ‘mould’ into the pastry case more easily. It is usually heat-resistant up to about 200°C (180°C fan-forced).

The picture above is for reference only. The real object should be considered final.