Warners’ Stellian‘s expert service guy, Gene, passed on a cautionary tale to me yesterday after he ordered a new, $90 oven floor for a customer.
A well-meaning woman lined the bottom of her oven with aluminum foil, to catch all the food that bakes into the oven.
Instead of having to scrape it all off, she could just pull out the aluminum foil and voila, no more mess.
Except she ended up with a bigger mess when the aluminum foil melted onto the oven.
For years, people had lined their ovens with tin foil to speed clean up. But these days, we don’t use tin foil. We use aluminum foil. And aluminum has a much lower heat tolerance, apparently.
And aluminum foil-maker Reynolds warns against it.
From the Reynolds FAQ webpage:
To avoid possible heat damage to your oven, we do not recommend using aluminum foil to line the bottom of your oven. Rather, we recommend that you place a sheet of heavy duty aluminum foil on the oven rack beneath the pie or casserole you are baking. The foil should be only a few inches larger than the baking pan to allow for proper heat circulation. The foil will catch any drips before they reach the oven bottom.
There you go. Smart play on Reynolds part, right? Because you know people will end up getting rid of the sheet of foil and using a new one next time…