I can’t count the number of times that I’ve been foiled by the foil, where yummy deliciousness is stuck to the foil making it inaccessible to my taste buds. When will I learn my lesson? Foil is NOT non-stick. In my younger days, I recall putting foil on cookie sheets when baking biscuits from a can, cookies from a bag, or nuggets from the freezer. Clean up was a breeze and food definitely did not stick to the foil. It became an automatic habit to put foil on cookie sheets before using it. So why did foil suddenly decide to betray me and lose its nonstick character?
As I’ve added more recipes and skills to my cooking arsenal, I’ve discovered that foil did not betray me; I was just a fool. Foil’s shiny sheen tricked me into thinking food could just slide right off of it. And the instant foods that I made in the past? Not very healthy. As the food baked, it would emit some oil that would help foil seem like it was non-stick when it was not. So when I started making things like this delicious Honey Roasted Brussels Sprouts or some cheesy bread in the oven and ended up with a mess of wasted food stuck to the foil, I learned that foil is NOT non-stick.
So what can one use instead of foil so that food doesn’t stick to it? From a quick google search, you could use non-stick foil. I’ve never tried it before but it sounds delightful and something I’ll have to look into. Most often, I use parchment paper. And when I’m out of parchment paper, I just glide a stick of butter over foil before putting food on top. These are all great options… when I remember that foil is NOT non-stick.
Now that I’m older and wiser, I’m passing this nugget of information to you. Foil is NOT non-stick. Foil is NOT non-stick. Foil is NOT non-stick. I’ve typed this seven times in this post already…. hopefully it’ll stick this time.
