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Reynold Release Foil

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A recommendation by girlHenry

girlHenry's recommendation

Next time your recipe calls for greasing your pan, line it with this stuff instead. Stuff will slide off faster than an oiled-up bikini wearing chick on the hood of your sportscar. Trust me I've lost a few fish sticks after I pulled the baking pan out of the oven too quickly.

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Updated Dec 12, 2007

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Anna's recommendation

First to recommend

I hate cleaning and am always looking for shortcuts. To save energy on dishwashing, I rarely bake anything without lining the pan. Usually, I use parchment, but parchment can be kind of a drag sometimes because you need to use it in conjuction with something liquid to make it stick to the sides. This is where Reynold Release comes in. It costs about twice as much as regular foil, but is worth it if you are in a hurry. Flip a pan, lay the sheet of foil over it and press into a mold, then stick the liner in the pan to cover the bottom and sides. No water, no sprays needed. It also works quite well on broiler pans. Line the broiler pan with release, then cut slits through the foil where the grates are. Try that with parchment!