I've seen people seal a pan with platic wrap and then aluminum foil before placing it into the oven. Why use both ? I'll hang up and listen.
You've been spying on me haven't you.. I do this routinely. Seriously, They sell this aluminum foil that's non stick. Basically it's just lined with plastic on the inside so it doesn't stick. I don't know what that stuff costs but I bet that it's cheaper to just use plastic wrap and then cover it with foil. The plastic doesn't melt or anything, but I'll bet there's a 60 minutes show that reveals that mice who eat a metric ton of lasagna cooked in pans that are lined with plastic wrap have plastic baby mice in the lab. Hmm......I don't think eating king cakes will ever be the same again. Where do they get all those little plastic babies from? :rofl:. By the way, there's a dull side and a shiny side of tin foil...the shiny side goes towards the food and the dull side is the outside so that the shiny side doesn't reflect the heat you're trying to let in the hotel pan.
