Thanks so much for your information. I've used this method for osso bucco and the results are wonderful. But I always DID wonder about the temp of the oven. I've always kept the oven under 300 agrees, for fear that the sedan wrap would melt. Here's another question for you, tho. If the double wrap method keeps the sedan wrap at a constant temp of 212 degrees, do higher temps shorten the cooking time any? It sounds like, regardless of the oven temp, the inside of the roasting pan will never be higher than 212? Is that correct or is my thinking wrong?