 A lightweight metal-based material produced in very thin thicknesses that can be easily formed for cooking, wrapping, covering or lining processes when preparing or storing foods. Since it is a metal-based product, it acts as an effective vapor barrier for lining pans or as a drip collector formed into a pan shape and placed on a rack below grilled foods. When used to wrap foods for cooling or freezing, it works very well for reducing the transfer of moisture and vapor if the material is sealed tightly around the food. Although the metal in the material may work well for a variety of uses, it also may hamper some. When storing foods with vinegar, highly salted foods, highly spiced foods, or highly acidic foods such as tomatoes, the food substances can adversely react with the metal, causing it to breakdown and damage the food. When wrapped around some metals such as sterling silver, silverplate, iron, or stainless steel, an electrolytic reaction may occur causing the aluminum to breakdown and alter its beneficial properties. Similarly, aluminum foil works well in some cooking processes but not in all others. It conducts heat well in ovens or grills, withstanding excessive temperatures, so it acts as a good barrier to protect food areas from over baking, such as pie crusts and poultry skins. But, it is a material that causes sparks and arcing to occur when large pieces are used for cooking foods in microwaves, so extreme caution is advised if foil is to be used in any manner when microwave cooking. In some microwaves, a small amount of material can be used to cover only small surface areas, but it is most often not advised, unless it has been successfully attempted and accomplished previously. Aluminum foil typically has a dull and a shiny side, which occurs during the manufacturing of the material. Typically, neither side is significantly better than the other for the general purposes of cooking, wrapping, covering, or lining processes when preparing or storing foods. However, since there is a dull and a shiny side, and since the shiny side is a better reflector of heat or cold, it may be of some value to use each side accordingly when cooking or storing foods. It is simply that the difference in value is very small and probably not noticable. That said, since the shiny side of foil will reflect heat better, wrap foods to be stored in refrigerated conditions with the shiny side out so warmer temperatures are reflected away and kept out of the wrapped food. Similarly, if an item is being cooked, it may slow some of the cooking process only slightly if the shiny side is on the outside of the item resulting in the heat being reflected. Or if you want wrapped foods to remain warm, wrap the food with the dull side out so the heat reflects off the shiny side and back into the food. |