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While using plastic wrap in the oven can be very dangerous and lead to dangerous chemicals leaching into your food (via Prudent Reviews), there is one way to possibly use plastic wrap in the oven and it's the method celebrity chefs and restaurants use. According to Tree Hugger, pro chefs get by using plastic wrap in the oven by layering aluminum foil over it; this helps prevent the plastic wrap from getting so hot that it leaks those harmful chemicals.
As the Charlotte Observer explained, this setup also traps the steam, creating a wet environment, which is why this trick is used to keep food moist. The combination of the foil and the moisture is actually what keeps the plastic wrap from getting hotter than 212 degrees Fahrenheit, and thus, below the melting point.
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This said, though plastic wrap can be very helpful for keeping dishes moist among other uses, it might be a practice best left to the restaurants and pros. Technically, it might be OK to use plastic wrap paired with aluminum foil at low temperatures, but for those concerned about potentially contaminating their food with the chemicals in plastics, it still might be best to avoid using it in this particular way.
It depends. There are at least three different methods commonly employed in professional kitchens and probably numerous variations depending on what you are cooking and what kind of ovens you have. Plastic wrap only is okay if you are using a steam function. There might be some kind of plastic wrap that works in dry high temp ovens, I have never seen it. Second method, plastic wrap first and then aluminum foil on top of the plastic. This is for stuff that's going to go into a dry oven, but you want the steam to stay inside the cooking vessel. The plastic wrap traps the steam inside and the aluminum foil protects the plastic wrap from melting. I use this method for doing braises and cooking rice in the oven. Third method, aluminum foil only. This protects what you are cooking from getting too dark, but allows most of the steam to escape. This is handy for doing something like bread pudding, casseroles, potato gratin, etc. As far as which is the most safe, I have no idea. This is not something that is covered by ServSafe and I have never had a health inspector ask or care what methods we use.
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