On television I have seen cooks use plastic wrap, then foil over a pan of food that is going to be baked. I can see how this would stop the chemical reaction between certain foods and the aluminum and possibly form a tighter seal on the pan.
How do I know which plastic wrap is okay to use in the oven i.e. won't melt all over my bakeware and/or food?
- Do I look for a certain plastic formulation?
- Will the packaging tell me a certain wrap is okay at typical oven baking temperatures (300°F-425°F)?