For best effects, write on parchment paper with a dip pen or feathered quill pen. While it's not ideal for letter writing, parchment is essential in my kitchen. In terms of handling, if you can rip a piece of aluminum foil or waxed paper, you can handle parchment. It may have some features that might require a more delicate hand, such as the waffled surface of some brands sold at baking stores.
Parchment comes in sheets and rolls. Sheets are used to line baking sheets and cookbooks, while rolls are used to wrap gifts. Parchment comes in different weights; choose a brand that matches your needs. Heavy-duty parchment will last for years if used properly. Medium weight parchment is good for most cooking projects and can be reused for several recipes. Lightweight parchment is great for baking items like cookies and cakes that don't need to be weighed down by moisture. When writing on parchment with a pen, press hard enough to leave an imprint but not so hard that the ink breaks through to the other side. You should be able to write on both sides of the sheet without damaging either.
Parchment papers come in various sizes and shapes. If you have limited counter space, look for smaller pans that will fit inside larger ones. This will help you use all of your parchment during baking sessions. Rolled parchment will keep its shape better when reusing it for multiple uses.
Aluminum foil can also be used in place of parchment paper, depending on your intended use. However, unlike parchment paper and wax paper, foil lacks any nonstick properties. This means that after everything is said and done, you may wind up with chunks of foil attached to your meal.
If you have a candle or a heat source, you may carefully hold the paper over it and "bake" it to change the color. You'll need to move slowly to avoid catching fire, scorching it, or getting too many crinkles. I did this to create scrolls for a project. It works reasonably well.
Either one will suffice. Parchment paper is a cellulose-based paper that has been chemically treated to provide an exceptionally durable, heat-resistant, and water-resistant nonstick surface. It may be found in the baking department of the supermarket store in rolls or pre-cut sheets.
Parchment paper can be used instead of plastic wrap for cooking because it allows you to use more ingredients at one time by preventing the stickinginess of regular paper or plastic. For example, you can use several pieces of parchment paper instead of just one piece of plastic when baking cookies because the parchment will remove easily after baking while the plastic might remain stuck to the pan.
Parchment paper is also useful for lining pans before mixing hot liquids or smooth substances with cold ones. The cold liquid or material won't stick to the parchment paper and any residue that does form will not stain the pan. You can use this method for making homemade icings or frostings without worrying about them turning yellow from the butter or white from milk.
Finally, parchment paper can be used as a temporary liner for pots or containers while you search for the right container for the product that you are making. Once you find the right container, simply turn it over and continue using the parchment paper as a new liner until it too needs to be replaced.
The advantage of parchment paper over plastic is that it's completely recyclable.