When cooking milk in a meat oven (or kosher food in a treif one) I often find that when one wraps using aluminum foil, small holes appear (probably from the heat). I was wondering if anyone knows a better way to double-wrap food?
Have you tried the heavy duty aluminum foil? It is much thicker and may solve your problem. It may take a little longer for the food to heat up, however.
Also, check out this Q&A from Reynolds: