Paper Towels

Before you read: When you buy through my links, I may earn a small commission at no extra cost to you. I only recommend things I'd be happy to use in my own kitchen.

Which one should you buy?

Buy a strong, absorbent towel with half-size sheets; cheap, thin rolls look like a saving but you end up using twice as many.

Pick	Why	Price
My pick Bounty Select-A-Size	Strong and absorbent, even when wet, and the smaller sheets mean you only tear off what you need.	Varies by pack size (October 2026) See it on Amazon
Also great Viva Signature Cloth	Soft and cloth-like, and every bit as good at mopping up. A good pick if you prefer a softer towel.	Varies Check the price
Best value Kirkland Signature paper towels	A big bulk pack of decent, sturdy towels for a lower price per roll.	Varies Check the price

Paper towels are a cooking tool. I know, it's not the most exciting thing I'll ever tell you about. But the single best thing you can do for a golden crust on chicken, steak or fish is to pat it dry before it goes in the pan.

So yes, they wipe up spills. But in my kitchen the roll earns its place next to the stove, not just under the sink.

Why dry meat sears

A hot pan can only brown food once the surface water has gone. If chicken goes in wet, the pan spends its heat boiling that water off. The meat steams, turns grey and sticks. Pat it dry first and the surface starts browning almost straight away. That browning is where all the flavour is.

Wet meat steams. Dry meat sears. A few sheets of paper towel make that difference.

Bounty Select-A-Size at a glance

What	Detail
Sheets	Select-A-Size: tear off a half or a full sheet
Strength	Holds together when wet, good for scrubbing and wiping
Absorbency	Soaks up spills and meat juices quickly
Packs	Sold in several roll counts and sizes

What to look for in paper towels

Strength when wet. A towel that falls apart while you're drying a chicken thigh is no use to anyone.
Absorbency. The better it soaks, the fewer sheets you use.
Half-size sheets. Plenty of jobs only need a little one.
Price per sheet, not per pack. Thin, cheap rolls tear and soak poorly, so you use more. They often cost more in the end.

Bounty Select-A-Size does all four well, which is why it's the roll I point people to.

How I use paper towels in cooking

Patting dry

Chicken, steak, pork chops and fish, just before they go in the pan. Press firmly on both sides. Put used towels straight in the bin, then wash your hands.

Draining fried food

Lay fried food on paper towels or, better still for crispness, on a wire rack set over a tray. The rack lets air underneath so the bottom stays crunchy.

Oiling grill grates

Fold a sheet into a pad, dip it lightly in oil and rub it over the bars, holding it with long tongs. Use just enough oil to coat; too much drips into the flames and flares up.

Wiping out cast iron

After cooking, wipe out your skillet while it's still warm, then rub a thin film of oil over it with a fresh sheet.

Safety

Keep the roll away from burners. Paper and gas flames don't mix.
Bin towels used on raw meat straight away. Don't reuse them to wipe the counter.
Never leave an oily towel sitting on a hot grill or stove.

Questions people ask

What are the best paper towels?

Bounty Select-A-Size and Viva Signature Cloth are both excellent: strong, absorbent and easy to use.

Are cheap paper towels worth it?

Usually not. They tear and soak poorly, so you use more sheets, and the saving disappears.

Why should I pat meat dry before cooking?

Surface water makes meat steam instead of brown. Dry meat sears faster and tastes better.

Paper towels or a rack for fried food?

Both work. A wire rack keeps the underside crispier; paper towels soak up more oil.

Cook with it

See why dry meat matters in my How to Sear Meat lesson, and keep a roll handy for my Cast Iron Skillet.

Updated October 2026. Prices change often, so check before you buy.