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.
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost