romanojg, that is a great idea. I do that especially when I am using foil to cover something that has tomato sauce on it. The first time I put foil on a plate of spaghetti, I was shocked to see the holes in the foil when I took it out of the refrigerator. Called Reynold's Wrap and they explained about the acid in tomatoes.
Here is the article about 50 ways to use parchment paper from King Arthur Flour:
http://blog.kingarthurflour.com/2014...MzgwNjE2NDYwS0