Parchment paper is the silicone stuff. I use it a lot instead of greaseproof, as it replaces the "greased greaseproof paper" in baking. I buy it by the roll, but you can also get it in ready cut cake tin sizes. (It is not the silicone mat stuff (sometimes teflon coated) which is used to line the bottom of the oven, baking trays, ot microwave turntables - that one is washable! I believe that one is also called "silpat" overseas).

Waxed paper is what they still sometimes sell bread in, and always got reused in our house for wrapping sandwiches, in the old days.

Greaseproof is the matt stuff. It's just made in such a way that it is impermeable to oil, fat etc. It gets used by butchers/delis, and has a nasty habit of sticking to meat if you leave it on too long!

Andrea - (years of baking salt dough have finally paid off)!