"Reach for aluminum foil when it comes to all things roasting and broiling. Not only is it designed to withstand high heat but it also conducts and distributes heat efficiently. Aluminum foil is the trick to getting better browning on roast vegetables or meats. Its reflective properties also come into play when you want to protect food from browning - covering a casserole or mac and cheese with foil will prevent the top from burning before it's cooked through."
"You might associate parchment paper with baked goods, and that's really where it's best used. Parchment paper is lined with a thin layer of silicone that gives it a non-stick surface, ensuring your cookies or pastries slide off without issue. It's also the best material for lining cake tins, and the fact you can trace onto it makes it easy to cut into shape. Beyond baking, parchment paper is handy for cooking en papillote, a simple but elegant method that's great for preparing fish."
Aluminum foil endures high heat, conducts and distributes heat efficiently, and promotes browning for roasted vegetables and meats. Its reflective surface can also protect surfaces from over-browning when covering casseroles and mac and cheese. Foil's moldability and structure allow resizing or reinforcing baking pans. Parchment paper has a silicone coating that creates a nonstick surface ideal for cookies, pastries, and lining cake tins, and can be traced and cut to shape. Parchment is suitable for cooking en papillote and delicate preparations like fish. Both materials have temperature limitations; parchment is safe to about 420°F and cannot withstand prolonged high heat.
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