I've cooked all kinds of things in foil pans, caterer's use them all the time. They might heat up a touch quicker but really shouldn't effect overall timing.

I don't have convection so can't help with that part of the question.

Nancy

Depends on the size of the foil pan...I gave a recipe for a casserole to be cooked in a 9 by 13 and she doubled it and put it in one of those deep foil pans....and it took twice as long to cook.
I hate those foil pans....if you ever had one get a puncture, you would never use one for anything but a cake.
Go buy some pyrex pans....you will surely be having a big family dinner again....or borrow a couple from another family member.
Linda C

Foil pans should work fine but remember that they don't have the structure to hold the weight of the food so safely getting a hot heavily loaded foil pan out of the oven can be hard or even hazardous especially if there is liquid sloshing around inside. If you have some baking sheets so you can put each pan on a baking sheet, you should be set.

If the food stays about as thick as it would be in the original pans, it shouldn't affect the cooking time vs a roasting pan. Two pans at a time should be fine in convection mode - circulating the hot air well around multiple pans in the oven is one of the reasons to use convection. Just make sure there is room for the air between the pans/racks.

I've not had a time challenge when using the foil pans. I use them all of the time to take cakes, brownies, or sweet rolls to the office. I do agree that with something heavy to put them on a sheet pan. I'd transport them on one too, should catch any spills if your pan springs a leak.

David

I just bought some a couple days ago so I could make pans of brownies and give them away as gifts. I just make sure I support the bottom as I put them in the oven. After the brownies or cake or whatever is cooked, the solidity of the cooked item supports itself, so it is not a problem removing it from the oven.
I bought a box of 1000 foil pie tins on e-bay because they were such a good price, and I give away LOTS of pies. I have no problem with foil.

I have had no problems using large foil pans when baking. The baking times are just about the same as when I use my regular pans. I too put them on a cookie sheet. They may crumble up on the sides due to weight if you try to lift them from the oven. NancyLouise

Thanks for the responses everyone. Guess foil will work out but, given the weight of the food, I will use a baking sheet for extra support.

sheshebop, I haven't found a need to provide extra support for the foil pans when using them for baked goods either. It is denser foods like a pan full of chicken or brisket (which is one of the things Meg was going to be making) where I find the extra support needed.

Meg, make sure that the depth of the foil is very close to the depth of the pyrex pans. Baking cakes and rolls in foil pans is very different from baking a casserole. I would seriously think about spending $10 or $15 and getting a couple of other glass baking dishes.
I speak from experience with a leaking foil pan of lasagna, and a friend's un cooked cheese strata, while everyone sat around and watched the oven. I also remember a noodle kugel that was baked in a foil pan. The person who cut the kugel also punctured the pan. thankfuly the kugel was firm enough not to leak too much.
I use foil all the time to bake a cake, rolls or brownies to take or give away. I might use one for roasting a piece of meat, but never for anything "sauc-ey".
Linda C

Thanks again. I'm going to buy some more things today--and another roasting pan is on the list. Also, since I've switched to kugel muffins, I'll have some additional glass dishes now! Whew!

How long should I cook pumpkin bread in a l lb. foil pan?

Me too!!!!