Greaseproof vs Parchment vs Wax Paper vs Deli Paper

The short answer: what separates the six papers?

Greaseproof paper resists oil through its dense, refined fibre structure. Vegetable parchment is paper treated in acid to fuse the fibres, making it stronger wet and more heat tolerant. Baking paper adds a silicone non-stick coating. Wax paper carries wax for moisture resistance. Deli paper and butcher paper are trade names for light wax-treated sheets and heavier kraft papers respectively. Glassine, a close relative of greaseproof, is listed in the table because it turns up in the same quotations.

Greaseproof paper: barrier from the fibre itself

Greaseproof paper gets its oil resistance from mechanical refining rather than a coating. Pulp is beaten far longer than for ordinary paper, the fibres fibrillate and swell, and the sheet dries into a dense, almost translucent web with very few pores for oil to travel through.

Typical wrap grades run from about 30 to 50 gsm. Because there is no coating to crack, a good greaseproof sheet folds tightly around a burger and keeps its barrier reasonably well at the crease. Its weak point is water: steam and sauces soften the sheet over time, which is why very wet foods often move to coated or PE-laminated wraps.

A closely related grade is glassine: greaseproof paper that has been supercalendered (pressed between polished rolls) to make it smoother, glossier and more transparent. It is common for bakery bags and interleaving, less so for burger wraps.

Two terms often appear alongside greaseproof in quotations:

• Grease-resistant paper usually means an MG or MF paper with a fluorine-free barrier coating or surface treatment. It can match greaseproof performance, but the barrier depends on the coating. See barrier coatings for paper packaging for the chemistry.
• Fluorine-free or PFAS-free greaseproof is now the normal standard in EU and US supply. Older greaseproof grades were often boosted with fluorochemicals; the EU PPWR PFAS limits from 12 August 2026 and US state bans have ended that practice for food contact. The rules are summarised in PFAS-free food packaging.

Greaseproof paper vs parchment: what true vegetable parchment is

True vegetable parchment is made by passing a sheet of unsized paper through concentrated sulphuric acid for a few seconds, then washing and drying it. The acid partially dissolves and fuses the surface fibres into a continuous, gel-like layer.

The result has high wet strength, very good grease resistance and tolerance for boiling and baking. It was historically used for butter, cheese and meat wrapping, and it is the material the German word Pergament properly describes. Because the process is specialised and slower than making greaseproof paper, vegetable parchment usually costs more per tonne. For a printed burger wrap it is rarely necessary; it earns its place where the wrap gets wet, is cooked in, or must look and feel premium.

Baking paper: parchment with a silicone coating

What most American shoppers call "parchment paper" is baking paper: a greaseproof or vegetable parchment base coated on one or both sides with silicone. The silicone gives release (food does not stick) and lets the paper sit in an oven at typical baking temperatures, usually up to around 220-230 °C depending on the grade.

Baking paper is the right material for lining baking trays, separating dough pieces and cooking en papillote. It is the wrong material for wrapping finished burgers or sandwiches: you pay for a release coating and oven rating the job never uses, the silicone surface accepts print poorly, and most paper recycling systems do not accept it. Some grades are certified compostable; check the specific certificate rather than assuming.

Wax paper: moisture barrier first, grease barrier second

Wax paper is a light paper treated with paraffin or another wax. It resists water and moisture well, keeps sandwiches and cold cuts from drying out, and has a familiar soft feel. It does not tolerate heat: wax softens and melts, so it should not go into ovens or onto very hot fried food.

There are two main types:

• Dry wax: the wax is driven into the fibres with heat, so the sheet does not feel waxy and does not transfer wax onto hands or food. This is the standard US deli sheet.
• Wet wax: wax sits on the surface, giving a stronger moisture barrier and a glossy look, at the cost of a waxy feel.

Wax is more common in the US than in European foodservice, where greaseproof and coated papers dominate. From a recycling standpoint, wax interferes with repulping in many mills, and compostability depends on the wax type and certification. In the UK, the recyclability assessment methodology (RAM) used to set packaging EPR fees rates greaseproof, siliconised and waxed paper, including baking paper, red, the highest fee band; wax dispersion coatings are treated separately, as an amber trigger. The details are in is greaseproof paper recyclable or compostable?.

What is deli paper?

Deli paper is a US trade term for light, food-safe sheets used at deli and sandwich counters, usually dry wax paper supplied as cut or interfolded sheets in dispenser boxes. Some suppliers also sell light greaseproof or grease-resistant paper under the deli paper name.

Because "deli paper" describes a use rather than a material, two products with the same name can behave quite differently on hot, oily food. A US chain buying printed deli paper should state whether it wants dry wax, greaseproof or coated grease-resistant paper, and whether the paper must be wax-free for recycling or composting reasons. Common US deli and basket liner sheet sizes, including 12 x 12 in and 15 x 15 in, are covered in burger wrap and basket liner sizes.

Where does butcher paper fit?

Butcher paper is a heavier kraft paper, typically much stiffer than a burger wrap, made for wrapping raw meat and, in uncoated form, for smoking and resting barbecue. "Pink" or "peach" butcher paper is unbleached kraft popular in US barbecue.

Uncoated butcher paper breathes, which is why pitmasters use it: steam escapes and bark stays firm. That same porosity means modest grease resistance, so it stains on fatty food unless it is coated or lined. Coated versions with a PE or wax layer are used for raw meat at butcher counters. For QSR wraps, butcher paper is mostly a style choice for "rustic" branding rather than a performance upgrade.

Which paper should you use for which food?

Use greaseproof or coated grease-resistant paper for hot wrapped food such as burgers, fries baskets and fried chicken; wax or deli paper for cold and warm counter items; baking paper only where the paper goes into an oven; vegetable parchment for wet, cooked-in or premium applications.

Greaseproof grades are usually rated with a KIT number for oil repellency. If you are comparing supplier data sheets, KIT test and grease resistance ratings explained shows what the numbers do and do not tell you.

How these papers behave when printed

Greaseproof, coated grease-resistant and dry wax papers all take flexographic print well with water-based inks, provided coverage stays moderate. Silicone baking paper and wet wax paper resist ink adhesion and are rarely printed for branding.

Thin greaseproof sheets show some print through from the reverse, which can be a design feature on a burger wrap. Brown kraft-look greaseproof gives a natural appearance but shifts printed colours, so Pantone matches need to be proofed on the actual substrate. Ink selection, coverage and the rule of printing on the non-food side are covered in printing on greaseproof paper.

Next step: specify by performance, not by name

When requesting quotations, describe the food and conditions (temperature, grease and moisture level, time in the wrap), state the material type you expect, and ask for grammage, KIT value and fluorine-free confirmation in writing. That removes most of the "parchment" ambiguity before samples are made. The custom printed greaseproof paper page lists everything to include in a wrap brief, or send your specification for review.