No, use parchment paper instead. Wax paper's coating is not built to handle oven heat.
Wax paper and parchment paper sit side by side in most grocery aisles and look nearly identical rolled up in the box, which is exactly why the mix-up happens so often.
The difference comes down to what each one is coated with, and that coating decides whether it belongs anywhere near an oven.
Wax paper is coated in a thin layer of paraffin or soy wax that starts to soften around 120°F and can begin melting or smoking well below typical baking temperatures of 325 to 450°F. Melted wax can drip onto the oven floor, smoke, and in some cases ignite, especially if it pools directly under a heating element.
It works well for wrapping sandwiches, separating layers of cookies or bacon in the freezer, rolling out dough on the counter, and lining a work surface during prep, all situations that stay well under its heat limit and never involve direct oven exposure.
Parchment paper is coated with silicone rather than wax and is typically rated up to about 420 to 450°F, which covers most home baking and roasting tasks. Check the box for the exact limit before using it near a broiler or very high heat, since even parchment has a ceiling and can scorch at the edges if it extends past the pan.
Parchment paper usually has a slightly textured, matte surface and often comes labeled specifically for baking, while wax paper tends to look glossier and feels a bit more slippery between your fingers. When the roll is unlabeled or the packaging is long gone, treat it as wax paper and keep it out of the oven until you can confirm otherwise.
Assuming a quick trip to the oven is fine because the wax paper only touches the pan for a few minutes. Even short exposure at baking temperatures is enough to melt the coating and transfer it to the food or the pan, and the smoke it produces can also trigger a kitchen smoke alarm.
Turn off the oven and let it cool before cleaning up any melted wax, since scraping a hot oven floor is a burn risk. Discard food that had direct contact with melted wax, and wipe down the oven interior once it is safe to touch so residue does not smoke again on the next use.
Keep wax paper for cold and room-temperature tasks, and grab parchment paper any time the oven is involved. The two are not interchangeable despite looking almost the same.
Wax paper is coated in wax that melts at low heat, while parchment paper is coated in silicone and rated for oven temperatures up to about 420 to 450°F.
No. Air fryers heat food directly with fast-moving hot air, and wax paper can melt, smoke, or blow into the heating element.
Short microwave use is generally fine since food rarely gets hot enough to melt the wax, but check the package for the manufacturer's specific guidance.
The wax coating can melt onto the pan or food and may smoke. Discard the food if wax visibly transferred, and clean the pan before reuse.