Greaseproof paper is paper treated to resist the passage of oil and grease — used for wrapping butter, lining cake tins, interleaving burger patties, and presenting pastries and fried foods without soggy, stained packaging. The resistance comes from intensive refining of the pulp (which closes the paper’s pores) rather than — despite the common alternate name “waxed paper” — necessarily from a wax coating, though waxed variants exist. True greaseproof paper is distinct from silicone-coated baking parchment, which withstands higher oven temperatures. In commercial kitchens it is indispensable for food presentation and hygiene: it keeps fatty foods contained, surfaces clean, and handling sanitary. Compostable unbleached versions serve the eco-conscious market.