Some recipes, such as the Bouchon crème caramel, call for baking foods in pans that have been sealed with plastic wrap to hold in the moisture. It works well — as long as you have access to the right kind of plastic wrap. Unfortunately, when we tested the recipe with common supermarket brands — even those that were labeled microwave-safe — we found that the plastic wraps split and melted. To be sure, we tried baking three wraps at temperatures of 300, 350 and 400 degrees. The only wrap that didn't fail was Smart & Final's First Street brand. We also tested this recipe sealing the pans with a double layer of aluminum foil and found that it worked well.
—The Test KitchenCopyright © 2014, Los Angeles Times