I was just wondering if this would be a better way to cook meats, and baked fries etc. I just cooked eggplant in my oven with olive oil and seasoning and it stuck so bad and made a mess. Ripping the pretty little slices... So I wanted something that wouldn't do that D: and possibly would allow me to use less oil. As I had to use 2 tsp of olive oil only to have it stuck to the foil!

I always use parchment paper when roasting veggies, etc. Nothing seems to stick to it. A tiny bit of oil goes a long way on parchment paper, and everything gets a nice and crispy coating.

All this time I've been fumbling with foil! Thank you. I'll be buying some tonight!

Yes parchment is magic - look for it on sale and stock up then as it can get pricey. The other thing that you may want to get if you don;t have already are the more industrial heavy aluminum half sheet pans