Foil Burner Liners

RbakerMay 26, 2013

I have a 48" Capital Cullinarian and am looking for tin foil burner liners that are disposable. I make them out of regular foil now, but it doesn't look so great and it's a pain in the butt to do. Any advice would be appreciated...

Thanks!!!!

Ryan

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seasyde

These used to be available in every grocery store, but I haven't seen them in ages. Last year my only option was to buy online. I got mine from mybrands.com, but a quick google search on foil burner liners brings up a number of other options.

    Bookmark   May 26, 2013 at 6:41PM
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Rbaker

I found tons of them online, but none of them have a 6 inch hole for the large commercial style burners on my stove. They all have 3 and 4 inch holes...

    Bookmark   May 26, 2013 at 7:03PM
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weissman

Whatever you do, don't line your oven with foil. A number of people on this forum have ruined the interior of their oven by lining it with foil - the foil melts onto the oven surface and can't be removed.

    Bookmark   May 27, 2013 at 9:03AM
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gtadross_gw

Why bother? It's an open burner range. I have the bluestar and I wouldn't even think of lining it with foil. Food just falls through the grates onto the drip tray underneath. Splatters and grease just add to the patina of the cast iron top, seasoning it much like a cast iron skillet. The only thing I clean up after cooking on the range is the stainless steel rail on the front.

    Bookmark   May 27, 2013 at 10:45AM
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gtadross_gw

Why bother? It's an open burner range. I have the bluestar and I wouldn't even think of lining it with foil. Food just falls through the grates onto the drip tray underneath. Splatters and grease just add to the patina of the cast iron top, seasoning it much like a cast iron skillet. The only thing I clean up after cooking on the range is the stainless steel rail on the front.

    Bookmark   May 27, 2013 at 10:46AM
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gtadross_gw

Why bother? It's an open burner range. I have the bluestar and I wouldn't even think of lining it with foil. Food just falls through the grates onto the drip tray underneath. Splatters and grease just add to the patina of the cast iron top, seasoning it much like a cast iron skillet. The only thing I clean up after cooking on the range is the stainless steel rail on the front.

    Bookmark   May 27, 2013 at 11:19AM
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