Discussion Board

I tend to bake potatoes and vegetables on aluminum foil in oven. And I bake without any added oil.

This works great most of the time, but there are some times when the foil sticks to the veges.

I've avoided teflon coated products and I know there are some new products out there. I've tried a few and usually the directions end up telling me I must use oils.

What do you use to bake with where you add no added oils?

you can bake the potatoes right on the oven rack..for everything else use parchment paper(usually found by the foil in the grocery store)...place a sheet of parchment paper on your baking sheet and then add your veggies...

If I opt not to use foil, I will use parchment paper or a non-stick cookie sheet. I have not used oil to coat any sort of pan I have placed in the oven in the last 3 or so months since changing to this way of eating.

I use parchment paper when needed.

Thanks!!! So parchment paper works!

Three questions:

1) How hot of an oven can you bake with it?

2) Can you use it under the broiler?

3) Does the parchment paper have to be unbleached?

425 degrees is usually the maximum. I have only baked on it, but would probably broil as well, but keep a closer eye on what I had in the oven.

I use parchment paper when necessary.

I also find very little sticks in my glassware. I just made a great enchilada casserole in a 9x12 glass dish without parchment and it came right out!

I make homemade pizza once a week using a pizza stone and corn meal and that works great.

I have some stoneware that I use for things like granola bars or the occasional muffins and those have been the best investment. Nothing sticks and there is no need for parchment.

a silicon baking sheet works wonderfully.

Ditto...I use parchment paper too

Are non-stick sprays like "Pam" not allowed?

I have parchment paper, just never used it for potatoes. So, you don't need to add any fluid at all?

Pam etc is just aerosol oil. Plain old oil...

I used to buy parchment paper but finally invested in some baking mats. There are some cheaper alternatives to Silpat I found on Amazon.

The only drawback is to check how high a heat you can use them in. I think the limit with mine is about 450.

Here are some - I have the Fox Run and Miu brands, plus I got a small one for the little pan I put in my toaster oven.

http://www.amazon.com/s/ref=nb_sb_noss? ... at&x=0&y=0

When I bake yams, I always cut them in half and put them cut side down on a stoneware with edges and I add water to the bottom, but I've baked them on the mats before and they work great, I just use the Garnet yams and they tend to stain the baking mats.

I bake both sweet and white potatoes on the rack in the oven, but I usually put foil on the rack below the sweets, since they goo out!

I roast my other veggies in a Pyrex or Corningware dish. I also, when I'm going to cover a dish (like lasagna) in the oven with foil, put parchment paper over the dish before I crimp the foil around it. I learned this tip from Dr. M and Mary while watching the DVD, McDougall Made Easy (or maybe Irresistible, I'm not sure!). (Aluminum is a suspect in the Alzheimer's plague!)