Slow Heater

The aluminium foil bread-pan/meat-loaf tin has seen better days; I bought two new steel pans, so this one is, to coin a phrase, toast.

I've soaked the thing overnight, and sodden crumbs of yesterday's raisin bread cling to the surface.

Use scisors to cut the corners away, yielding a cross-shaped piece of medium-weight aluminium foil.

Scrub the foil clean, as best you can. I use a "coppery", a coiled-wire scrubber.

Use the foil underneath a pan that needs lower heat than the stove provides, or needs a better sperad of heat.

I say lower heat because setting the minimum heat will see heat leaking from those exposed wings, so less heat to the pan.

Caution:

Beware of excessive heat when using the foil; in the first place it might burst into flames, and an aluminium fire is NOT what you want in your kitchen. In the second place, despite your best wash-and-rinse-repeat efforts, some micro-particles will cling to the foil, so a first-use under a pan of water may help to eliminate these residues.

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