Ningbo ,Zhejiang, China-September 17, 2026

Silicone coated paper and greaseproof paper can look similar, but they are purchased for different primary reasons. Greaseproof paper is selected mainly to slow or prevent oil and fat from penetrating the sheet. Silicone coated paper is selected mainly for release – helping food separate cleanly from the paper after baking, cooking or processing.

That difference matters because many sourcing problems start with the wrong question. A buyer asks for a higher GSM when the real problem is sticking. Another specifies “silicone paper” when the real requirement is long grease-holdout during takeaway. In both cases, changing the product name or paper weight alone may not solve the failure.

For baking paper, air fryer liners and food packaging, the better choice depends on the complete use condition: food type, oil level, temperature, exposure time, release requirement, paper structure, silicone configuration, finished shape and converting process.

Quick answer

Choose silicone coated paper when clean food release and non-stick performance are the main requirements. Choose greaseproof paper when oil and grease holdout are the main requirements and a release coating is not necessary. If the application needs both, compare the complete construction and approve it through a real food and heat trial – not by GSM or product name alone.

Silicone Coated Paper vs Greaseproof Paper: The Difference at a Glance

Performance Area	Silicone Coated Paper	Greaseproof Paper
Primary function	Release / anti-sticking	Grease and oil holdout
How performance is created	Cured silicone on one or both surfaces, combined with a suitable base paper	Dense paper structure and/or grade-specific grease-resistant treatment
Food release	Usually a key selection reason	May be limited; must be tested for the food/application
Grease resistance	Depends on the complete base paper + coating construction	Core performance requirement
Oven / heat use	Only when the exact grade is specified for the intended temperature and time	Do not assume all greaseproof grades are oven-safe; confirm the grade rating
Typical uses	Baking sheets, parchment paper, air fryer liners, steaming liners, release applications	Burger wraps, deli paper, interleaving, bakery wrapping, tray/basket liners
Main buyer test	Release after the full heat/contact cycle	Grease penetration / holdout under the intended food and contact time
Common sourcing mistake	Assuming silicone coating alone makes any paper suitable for baking	Assuming higher GSM automatically means better grease resistance

1. What Is Silicone Coated Paper?

For food and baking applications, silicone coated paper is a paper substrate coated on one side or both sides with a controlled silicone release layer. The coating is cured so that the surface has low adhesion, allowing dough, cheese, sugar-rich foods and other products to separate more cleanly after contact or heating.

The silicone layer is important, but it is not the whole specification. Base-paper quality, GSM, thickness, moisture, strength, surface consistency, coating amount, coating uniformity and cure all influence the finished paper. A weak or dimensionally unstable base sheet does not become a good baking liner simply because silicone has been added.

In commercial sourcing, the buyer should therefore specify the complete construction rather than only writing “silicone paper” on the RFQ.

• 1S or 2S silicone, and which side will contact food.
• Base paper grade, color and GSM.
• Required heat exposure: temperature plus time, not temperature alone.
• Release requirement for the actual food.
• Roll, sheet or die-cut format and relevant dimensional tolerances.
• Food-contact documentation required for the destination market.

For Sure Paper projects, silicone-coated baking paper is available in multiple roll, sheet and die-cut formats. The current baking-paper range lists 30-100 GSM options and specified grades up to 230°C, but the exact grade and use condition should always be confirmed against the order TDS.

2. What Is Greaseproof Paper?

Greaseproof paper is designed to resist the movement of oils and fats through the sheet. Traditional greaseproof performance comes largely from a dense, highly refined fiber structure that reduces the pathways through which grease can penetrate. Depending on the commercial grade, additional barrier or wet-strength treatments may also be used.

Its core function is grease holdout, not food release. This distinction is easy to miss because a sheet can resist oil well and still stick to a cookie, cheese, caramelized sauce or baked dough. For wrapping and serving applications, that may not matter. For baking, it can be the difference between a clean product and a damaged surface.

Grease resistance should be specified separately from GSM. A heavier sheet may feel stronger, but it is not automatically more grease resistant than a lighter, better-engineered grade.

Technical note on KIT values

KIT can be a useful grease-resistance reference when the method is appropriate, but it should not be treated as a universal performance guarantee. TAPPI T 559 was developed primarily around fluorochemical surface treatments; for PFAS-free or other non-fluorochemical barrier systems, buyers should confirm the agreed test method and correlate the laboratory result with a practical oil/food-contact test.

3. Start with the Failure Mode, Not the Product Name

A practical way to choose between silicone coated paper and greaseproof paper is to define what must not happen in the finished application. The table below turns common complaints into sourcing actions.

Observed Failure	Likely Purchasing Issue	What to Change / Validate
Food sticks after baking	Release performance is insufficient	Start with silicone-coated baking paper; validate coating side, cure and real-food release
Oil stains appear on the outer pack	Grease holdout is insufficient	Increase or change grease-resistance performance; do not rely on GSM alone
Liner curls or lifts in hot airflow	Stability / geometry / airflow problem	Review GSM, stiffness, moisture, shape, perforation and how the liner is loaded
Paper tears when lifted after cooking	Mechanical or wet-strength problem	Review base paper strength, GSM, perforation density and finished-shape stress points
One side releases, the other sticks	Coating orientation / 1S issue	Confirm coated-side identification or evaluate 2S if orientation cannot be controlled
Printing rubs or transfers	Surface / ink / curing mismatch	Run print adhesion and set-off testing on the actual coated or uncoated surface
Lab result passes but food test fails	Test does not represent real conditions	Recreate food, temperature, oil, moisture and contact time before approval

4. Which Is Better for Baking?

For most commercial baking applications where clean release matters, silicone coated paper is the stronger starting point. Cookies, pastry, bread, cake, cheese-topped products and sugar-rich foods can bond to an uncoated paper surface during heating. A suitable silicone release surface reduces that risk and can improve product appearance, yield and cleanup.

Greaseproof paper can still be suitable for selected bakery uses, especially wrapping, interleaving or low-stick products. The key point is not to assume that “greaseproof” and “non-stick” mean the same thing.

• Choose silicone-coated baking paper when a failed release would damage the product.
• Do not approve a baking grade only from a generic “oven-safe” statement.
• Test after the complete heat cycle, including cooling if the food is normally removed after cooling.
• Use the actual recipe or a representative high-risk food during sample approval.
• If using 1S material, confirm which side faces the food and how operators/converters will identify it.

A related sourcing question is whether extra greasing is required. In most normal applications, the purpose of silicone baking paper is to provide release without additional grease. Extremely sticky recipes or process-specific conditions can still require validation, so the supplier’s general “non-stick” statement should not replace an application trial.

5. Which Is Better for Air Fryer Liners?

Air fryer liner paper is more demanding than a simple flat baking sheet because release, oil contact, airflow and liner stability interact. A material that performs well on a static oven tray can behave differently in a high-airflow basket.

For direct food-contact liners where non-stick performance is important, silicone-coated baking paper is often the practical starting point. However, the finished liner still needs enough body and appropriate geometry to remain stable, while perforation and open area must support the intended airflow.

• Material: confirm the exact baking/parchment grade and food-contact construction.
• GSM and stiffness: enough for handling without unnecessarily increasing material use.
• Perforation: specify hole size, spacing, pattern, edge distance and total open area where relevant.
• Shape: flat, round, square or bowl-shaped liners create different forming and stability demands.
• Heat cycle: test temperature, duration, food load and oil/moisture exposure together.
• Safety in use: the liner should be held down by food, kept away from the heating element and used according to the appliance instructions; loose paper should not be left in an empty preheating basket.

This is why “30 GSM vs 40 GSM” is not enough to approve an air fryer paper. The buyer should approve the finished converted liner, not only a raw sheet from the jumbo roll.

6. 1S vs 2S Silicone: When Does Both-Side Coating Add Value?

1S means silicone is applied to one side. 2S means both sides are silicone coated. More coating is not automatically better; the second side should solve a real use or converting requirement.

Structure	When It Makes Sense	Buyer Check
1S silicone	Food contacts one controlled surface; coated-side orientation can be maintained	Confirm coated-side identification, winding direction and converting orientation
2S silicone	Either side may contact food; orientation is variable; two-sided release is functionally useful	Confirm that the added coating delivers measurable value versus cost

For roll converters, also confirm winding direction. A technically correct 1S material can still cause production problems if the silicone side is presented incorrectly to the converting line.

7. GSM Is a Mechanical Specification – Not a Quality Score

GSM describes the mass of paper per square meter. It influences body, handling, stiffness, material consumption and, within the same grade, often mechanical robustness. It does not by itself define non-stick release, grease barrier or oven suitability.

That is why “higher GSM = better paper” is a poor purchasing rule. A lighter grade may be the correct choice for a small perforated liner, while a larger bowl-shaped liner or high-load bakery process may need more body. The correct range depends on geometry and process stress.

GSM Decision Factor	Why It Matters
Size / exposed area	Larger unsupported areas can need more body or better shape control
Finished shape	Deep or bowl-shaped forming introduces creases and localized stress
Stiffness / handling	Affects feeding, stacking, picking and position retention
Tear strength	Important when users lift the liner with hot or greasy food
Perforation	Open area removes material and can lower local mechanical strength
Material efficiency	Excess GSM adds cost and weight without necessarily solving release or grease problems
Converting line	Die cutting, folding, forming and winding all respond to paper structure, not GSM alone

8. Heat Resistance: Ask for Temperature + Time + Use Condition

A single maximum-temperature number is not a complete heat specification. Paper performance can change with exposure time, food load, moisture, hot oil, airflow, proximity to heating elements and whether the paper is used flat or in a formed liner.

Before mass production, define the real operating window and ask the supplier to confirm that the exact grade is intended for it. Then reproduce that condition during sample testing.

• Normal operating temperature and maximum expected temperature.
• Typical and maximum exposure time.
• Dry heat, steam, hot oil or mixed food contact.
• Loaded versus unloaded condition.
• Expected visual changes: browning, curl, brittleness or shrinkage.
• Release and tear performance after heating, not only before heating.

For Sure Paper’s current silicone-coated baking-paper range, selected grades are specified up to 230°C. This should be treated as a grade-specific product rating, not as a universal claim for every silicone or greaseproof paper.

9. Perforation, Curl and Finished Geometry

For air fryer paper and other die-cut liners, converting design can be just as important as the base material. Perforations help manage airflow and drainage, but they also remove material and create stress concentration points. A pattern with too much open area can tear during handling even when the raw paper has acceptable strength.

Perforation Parameter	What to Specify
Hole diameter	Target size and tolerance where critical
Spacing	Center-to-center spacing or approved drawing
Pattern / orientation	Repeat pattern and direction relative to the liner shape
Open area	Total perforated area where airflow performance matters
Edge distance	Minimum distance between perforation and die-cut edge
Hole quality	Clean cuts without excessive tearing or fiber pull
Forming / crease lines	Ensure holes do not create weak points at folds or corners

Curl is another finished-product issue. It can be influenced by moisture balance, coating differences between sides, paper structure, storage and heat exposure. For formed liners, evaluate flatness before use, stability during cooking and shape retention after the full cycle.

Food-contact approval should be linked to the exact material structure being purchased. A generic “food grade” statement is not enough when the order includes a specific base paper, silicone coating, printing ink, adhesive or other converting material.

State the destination market and intended use before mass production so the supplier can provide the relevant documentation. Depending on the market and product, this may involve food-contact frameworks such as FDA requirements in the United States, EC 1935/2004 and applicable European/national requirements, or other destination-specific standards.

PFAS-free should also be treated as a separate requirement. It describes chemical composition or the absence of intentionally added PFAS; it does not prove non-stick release, grease holdout, heat resistance or recyclability.

• Request documents for the exact grade and coating system, not a generic supplier certificate.
• Define whether printing inks, adhesives or laminations are part of the finished food-contact article.
• Keep PFAS-free, food-contact compliance and functional performance as separate approval items.
• Avoid broad claims such as “recyclable” or “compostable” without confirming the relevant grade, certification and local end-of-life infrastructure.

11. Printing, Converting and Packaging Requirements

Material performance can change after printing and converting. A paper that passes a raw-sheet test can still fail after heavy ink coverage, folding, scoring, perforation or forming. For private-label and high-speed converting projects, the commercial specification should therefore include process requirements as well as paper properties.

• Printing side, process, ink system and artwork coverage.
• Ink adhesion, rub/scuff resistance and set-off in stacks or rolls.
• Roll width, core ID, maximum OD, winding direction and roll-edge quality.
• Sheet size, die-cut tolerance, corner radius, perforation and stacking requirement.
• Formed-liner height, crease design and nesting/denesting performance.
• Retail pack count, inner bag, carton, barcode, label and pallet configuration.
• Moisture and edge protection for ocean transport and warehouse storage.

12. Buyer RFQ Checklist

A clear RFQ reduces sample rounds and makes quotations easier to compare. Instead of sending only a product name and GSM, provide the operating conditions that define success.

Specification	Buyer Should Define
Application	Baking sheet, cake liner, air fryer liner, food wrap, interleaving, tray liner, etc.
Main failure to prevent	Sticking, grease penetration, tearing, curl/lift, poor printing, etc.
Food type	Dry, fatty, sugary, cheesy, saucy, frozen, moist, etc.
Heat condition	Operating/max temperature and exposure time
Paper / color	White or natural brown; base-paper requirement if specified
GSM	Target or acceptable range
Silicone	1S or 2S; coated side and orientation
Grease resistance	Required method/target or practical holdout condition
Finished format	Jumbo roll, sheet, consumer roll, die-cut or formed liner
Dimensions	Width, length, diameter, height and tolerances
Roll details	Core ID, OD, winding direction, splice limit if relevant
Perforation	Hole diameter, spacing, pattern, open area and edge distance
Printing	Colors, coverage, print side, artwork and process
Compliance	Destination market, food-contact documents, PFAS-free and other requirements
Packing	Pieces/pack, carton, pallet and private-label requirements
Volume	Trial quantity plus expected monthly/annual demand

13. How to Validate Samples Before Mass Production

Sample approval should reproduce the real application as closely as possible. If the customer buys a perforated bowl-shaped air fryer liner, approving a flat A4 sheet from the same roll is not enough. If the product is used for greasy takeaway food for 45 minutes, a short room-temperature oil drop test is not enough.

1. Confirm the material structure, GSM, coating side and dimensions against the RFQ.
2. Inspect coating/surface consistency and identify the food-contact side.
3. Run release testing with representative food when sticking is a risk.
4. Run grease-holdout testing for the expected oil level, temperature and contact time.
5. Complete the intended oven, fryer, steaming or cooking cycle.
6. Check curl, lift, browning, brittleness, tearing and deformation after heating.
7. Test printing, die cutting, perforation, folding or forming where applicable.
8. Review food-contact and PFAS-free documentation for the exact commercial grade.
9. Approve a physical reference sample and a written commercial specification for repeat orders.

Best practice for repeat orders

Keep an approved reference sample together with the final specification. For future lots, evaluate the same critical functions – not only GSM and dimensions. This is especially important for release coating, grease resistance, curl and converting consistency.

Which One Should You Choose?

Application Need	Recommended Starting Point	Validation Focus
Clean release is the dominant requirement	Silicone coated paper	Release after the actual heat/contact cycle
Grease penetration is the dominant risk	Greaseproof paper or a grease-resistant construction	Grease holdout at real food temperature and contact time
Air fryer liner	Usually silicone-coated baking paper as a starting point, then optimize structure and design	Release, airflow, curl/lift, perforation and heat cycle
Food wrapping / serving	Greaseproof paper is often the more efficient starting point	Oil holdout, wet strength, printing and handling
Both release and grease resistance matter	Compare complete constructions rather than material names	Finished-product application trial
Cost is the main pressure	Remove functions the application does not need – do not downgrade critical performance	Total usable performance and failure cost, not only USD/MT

Conclusion

There is no universal winner in silicone coated paper vs greaseproof paper. They solve different primary problems. Silicone coating is about release. Greaseproof construction is about grease holdout. In real food packaging, those functions may overlap, but they should still be specified and tested separately.

For buyers, the most reliable approach is to define the failure that cannot be accepted, then match the paper structure, GSM, silicone side, grease requirement, heat cycle, geometry and converting process to that risk. A good supplier should be able to explain why a structure is being recommended – and what test will prove it.

For a technical review, send Sure Paper your application, food type, operating temperature/time, required size or roll dimensions, GSM range, 1S/2S requirement, perforation/shape and expected volume. We can compare workable structures and arrange samples before commercial production.

About us

Ningbo Sure Paper Co., Ltd. was established in 2011, which means we are in the paper business for over 10 years. we mainly engaged in the domestic and foreign sales of food-grade paper, coated paper, cup paper, ivory card, metallic paper, sticker paper, etc. At present, we have established long-term cooperative relations with more than 1,000 printing companies around the world.

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