If you are baking with or cooking in parchment make sure the package says "parchment paper" , don't make the same mistake I did by using "wax paper" The two ARE NOT the interchangable. I ruined a dish that way.
I use wax paper when I blind bake pie crust. I put raw pastry in plate line with wax paper, fill with pie weights, bake for 10 minutes, remove wax paper and weights and finish baking for 2 minutes. I have never had a problem. BUT I don't use wax paper for any other "cooking". I mostly use wax paper for prepping things and in between layers of whatever such as crepes, blintz, spinach pies etc.