|appliance resource center|
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, which means it could end up melting into your oven floor.
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.