Parchment paper is frequently recommended for lining baking dishes or trays, wrapping fish or chicken for steaming inside the oven and as an alternative to using grease when baking meats. If you have a recipe that calls for parchment paper to line a baking dish but you don't have any, don't worry. There are several alternatives to using parchment paper.
Aluminium foil can substitute for parchment paper in any situation. You can use it to line baking dishes or forms, to seal up proteins cooked en papillote (in paper) and even as a cone for doing fine icing and cake decorating work. Use it exactly as you would parchment, or follow the directions in your recipe that calls for you to use parchment paper. Foil is the most commonly recommended substitute for parchment paper by chefs.
If you don't have aluminium foil handy, waxed paper is also a substitute for parchment paper, although because of the wax, it can be a little stickier than aluminium foil. If you are using waxed paper in place of parchment paper in lining a baking dish, spray a little cooking spray or rub some butter over the waxed paper before pouring in any dough or mix to keep it from sticking at the end of baking.
Don't use waxed paper if you are going to put it in an oven hotter than 204 degrees Celsius, as it can begin to melt and smoke at higher temperatures.
Cooking Spray and Other Fats
If you prefer not to use waxed paper or aluminium foil, cooking spray, butter, shortening or vegetable oil can be used in place of parchment paper in baking. Spray or lightly coat the baking surface completely, including the sides of the pan. If you are baking (rather than roasting or another technique), you also can lightly flour the greased area. This will help prevent anything from sticking to the surface.