What happened to my greaseproof paper?

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So again last night, a nice roast leg of lamb, straight onto the shelf. Sitting below it a tray containing potatos, sweet potato, pumpkin, onion, garlic for the meat to drip on.

Time honoured and always successful. The veggies stick a litle, which is normally fine, but can anoy a little (though I'm also sure it is a conributor to the excellent gravy).

Now, last night we were toying with trying greaseproof paper under the veggies and seperately considering putting perhaps a glass of white wine in with them. In the interests of experiment we did both.

190-200C for about 1.5 hours, and everything comes out nicely... except the greaeproof paper has disappeared. There is a little evidence of it, the odd bit stuck to the bottom of a potato, and the odd burnt bit around the edges of the pan. So has the alcohol broken it down? Surely greaseproof paper can take those temperatures?

Tasted fine (though not convinced I'll be doing the wine or the paper again) but the back of the mind slight lack of trust spoiled enjoyment somewhat.

Can anyone shed any light on what happened?

I assume there is nothing carcinogenic in greaseproof paper?

[Silent1]

I suspect the Alcohol binded with the coating on the greaseproof paper (PVA IIRC) and dissolved it, the juices then penetrated the paper.

[mattley]

Grease proof paper isn't coated, it's impregnated to make it er... greaseproof, I suspect it just burnt away, Greaseproof paper is designed for food deployment, pancake separation, wrapping sandwiches that sort of thing. Nothing in it that will kill you so that's alright.

Baking paper however is coated and is designed to survive cooking temperatures.

See here http://en.wikipedia.org/wiki/Greaseproof_paper and here http://en.wikipedia.org/wiki/Bakery_paper

[markreilly]

Buy a better quality wine ? only kidding,Floyd used to do a great gravy which was just the scrappings from the lamb pan,large knob of butter and a glass of wine.