Which is more unhealthy the bleached parchment paper or the aluminum from the pan?
Parchment paper is siliconized and the aluminum is stabalized. Based on that choice you're not any more or less safer with either or both.
If what you are cooking is going to stick to the foil pan, then use some parchment paper to prevent it. Otherwise, the purpose of foil pans are so you can use them and throw them away.
This is an easy question to answer. Parchment paper, bleached or unbleached is safer than using aluminum cookware. Unbleached parchment paper is safer than bleached parchment paper. . Cooking parchment is a sheet of bleached or unbleached paper impregnated with silicone. The silicone makes it releasable, that is, food won’t stick to it. . The use of bleached parchment is problematical. It might leach dioxin. It may leach dioxin. Hard to know for sure. The silicon has some sealing effect on the paper. To be absolutely safe, use unbleached parchment. . I use parchment paper to cook chicken in a George Forman Mini Roaster. I fold the perimeter, put the chicken in, punch a hole over the drain hole, fold the ends and side over the chicken, and voila...no major clean up, perfectly cooked moist chicken. . The safest cooking material is silicone baking sheets. Silicone sheets are good for cookies and stuff (and save trees) . If you’re worrying about dioxin leaching out of parchment, you might want to start worrying about the toilet paper you use. . Exposure to aluminum causes health problems. I learned that many years ago (about 1944) from Mr. Stern, my chemistry teacher. Aluminum salts from aluminum cookware can leach from the pot into the food being cooked in them, especially if the food is acidic. . The same prohibitions apply to cooking with aluminum foil. If you must use it to cook with, make a tent so the foil does not come in contact with the food. . Aluminum cookware is prohibited for sale in many European countries. It’s permitted in the United States because good aluminum cookware sold today is anodized (a process that seals the aluminum by changing it’s molecular structure. . Avoid cookware covered with a non-stick coating.
it would depend on what you're making i'd assume
