Probably a dumb question from such an old cook as me, but:
There is a lot of controversy about using a catch pan at the bottom of the oven. Some say it is the greatest, onther sources say it stops the heat from circulating correctly.
What say you? Ideas?
Reason I ask, I had the biggest run-over of any pie I've ever made. It made a real mess of the bottom of the oven. It would have been so easy if I could have just taken away an "aluminum pan" and tossed it. And, this is true of many drips and spills.