Food placed in ovens has a tendency to drip over the sides of its pan as the contents expands. Although most ovens have a ceramic surface that resists baked-on stains, the surface needs to be cleaned to keep the stains from becoming baked-on and almost impossible to remove. The solution to this is a drip catcher that is either disposable or can be removed for cleaning.
Aluminum foil can be found at virtually any store that sells kitchen and cooking supplies, is inexpensive and can be molded to fit virtually any flat surface. It catches the drips in your oven, and when it is time to be replaced, it simply pulls out of the interior, and another piece is molded into shape to replace it.
A steel cookie sheet can cover much of the interior area of your oven. Two smaller ones, placed side by side, may cover the entire interior area. When filled with drippings, the sheets are removed, soaked and washed prior to being reinserted. Use caution when selecting the right cookie sheet, however. Never use a nonstick cookie sheet when the oven temperature exceeds 500 degrees. The nonstick surface may deteriorate and possibly burn, causing odors and undesirable fumes in your oven.
Insert a drip pan into your oven, much in the same way as you would a cookie sheet. These pans are generally made of thin aluminum that you can clean and use again. Alternatively, recycle it once it has served its purpose.
Use a commercial oven liner to cover the inside of your oven floor. They are versatile and can be trimmed to the shape you need. Such liners sport a nonstick coating to allow easy cleaning of drips and spills. Generally, they are not made to be used when the oven reaches temperatures greater than 500 degrees or when the oven is in self-cleaning mode. During these times, they must be removed.
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