Foil has a shiny side and a dull side because of how it is manufactured. Unless you are using foil that's labeled non-stick, which does have a non-stick side, it does not matter what side you use. Both the shiny and dull sides can be used the same way to cook, freeze, and store food.
The shiny and dull sides are simply a result of the manufacturing process. The foil gets squeezed between two giant metal rollers to press it thin. In order for more output the factories roll two spools of the thick foil between the rollers at once. The side pressed against the rollers is smoother and shiny.
With standard and heavy duty foil, it's perfectly fine to place your food on either side so you can decide if you prefer to have the shiny or dull side facing out. For Reynolds Wrap® Non-Stick Aluminum Foil, you'll want to have the dull side facing up.
In that case, the dull/matte side is the food contact side.
dull side reflects or retains, measured over time and considering the type of heat the oven emits, that difference is negligible and has little to no discernable impact on the food. That's why it doesn't matter which side you use. This is true whether the food is hot or cold.
So, any time you use a single side foil insulation, the foil needs to be facing toward the living space. So in a loft the foil faces downward.
Tin foil is stiffer than aluminum foil. It tends to give a slight tin taste to food wrapped in it, which is a major reason it has largely been replaced by aluminum and other materials for wrapping food.
The non-stick side is the side with the dull or flat finish. To help indicate which side is non-stick the foil has been imprinted with the words "NON-STICK Side."
While some advocate for aluminum foil balls, asserting they can deionize tank water to prevent clogs and maintain cleanliness, there's limited scientific backing for this claim. Fortunately, there are numerous proven and safe alternatives for toilet maintenance.
It turns out there's a good reason. According to Reynolds Wrap, the difference is a byproduct of the manufacturing process. You see, aluminum foil is milled in different layers. Heat and tension are applied to stretch the foil until it's thin enough to become the familiar sheets you buy in stores and use at home.
Do not ever use parchment or wax paper in the broiler. Despite its heat resistance, parchment paper can't handle the heat of any broiler, which can reach temperatures upward of 500°F. And wax paper? It should never come near the high heat of the oven or broiler.
HOW TO KEEP PARCHMENT PAPER FROM STICKING TO BREAD. If your bread dough is stickier than it should be and sticks to your parchment paper, try one of these solutions: Add a very light dusting of flour or brush a very light coating of oil on the parchment paper.
When shouldn't you use parchment paper? Parchment paper is not meant for high-heat cooking. The product box should indicate the highest temperature it can safely withstand, which is usually around 500℉. Do not use parchment paper when grilling or otherwise near an open flame.
Conductivity: Aluminum foil has a higher heat and electric conductivity, Durability: Aluminum foil is sturdy while tin foil is stiff, and tin foil is more likely to give foods a bitter, metallic taste.
Whether you use the thin shiny metal sheeting to cover and wrap food, or to make a protective head covering, chances are you call it aluminum foil if you're on the Americas side of the Atlantic, and aluminium foil if you're on the Europe side (or near a different ocean entirely).
It's important to avoid using aluminum foil with acidic foods like tomato-or vinegar-based dishes, citrus fruits, or marinades containing citrus juices. Acidic ingredients can corrode the foil, causing aluminum to leach into the food, which may result in a metallic taste.
Coating the dull side of aluminum foil with oil or cooking spray forms a protective barrier, preventing food from sticking and ensuring hassle-free cooking.
👇🏻 The shiny side should be facing down when cooking or reheating food. The shiny side is more reflective and will be more efficient at heating the food than the non shiny side. The non shiny side has non stick properties and is ideal for covering food after it is cooked.
Knowing about the physical properties of the foil leads to a simple approach: If the food is to be kept warm, it is a good idea to have the reflective, i.e. glossy side of the aluminium foil on the inside. If food is to be kept cool, it is better to have the matt side of the foil on the inside.