I won’t pretend it’s perfect. Parchment paper can curl up at the edges if you don’t weigh it down with dough. It’s like a stubborn toddler who refuses to lie flat. (Pro tip: dab a little butter under the corners to hold it still.)
Also, don’t confuse it with wax paper. Wax paper will melt and smoke in the oven, turning your cookie dreams into a chemical fire. Parchment is heat-resistant up to about 425°F (220°C). Wax paper is a fraud.
And if you’re baking at high altitudes or using very wet doughs, parchment can get a bit soggy and tear. But honestly, that’s rare. For 99% of home bakers, it’s a rockstar.
