As the requirements for aluminum foil output and quality continue to increase, the requirements for aluminum foil production equipment, such as aluminum strip and foils mill tools, are becoming more and more stringent. Today, rolling mills are required to produce foil products with a thickness of less than 6 microns and a width of more than 2 meters, and the speed should reach more than 2,000 meters per minute. In order to meet these requirements, the aluminum foil rolling mill is equipped with the most advanced high-speed rolling technology, and provides comprehensive process support, so that the rolling mill can be put into production at a record speed, and after changing the rolling mill settings, it can be produced from the first coil. The technical indicators of the qualified products for sale are better than the industry standards.
It’s a well-established question and one that we’ve been too afraid to ask our mothers: Should we use the shiny or the dull side of aluminum foil when we cook? And have we been doing it wrong this entire time?!
Concerned cooks, you can breathe a sigh of relief: As it turns out, there’s no “correct” side of aluminum foil to use when cooking so using it on either side is not one of the cooking mistakes that could ruin your food. According to the Huffington Post, they’re both equally effective at heating your food—so just choose whatever side you prefer.
If there’s no trick to it, then why, exactly, does aluminum foil have a shiny and a dull side in the first place? Experts at Reynold’s Kitchen say that the difference between the two sides is due to a manufacturing process called milling, during which heat and tension is applied to stretch and shape the foil. Two layers of foil are pressed together and milled at the same time, because otherwise, it would break.
“Where the foil is in contact with another layer, that’s the ‘dull’ side,” Reynold’s explains. “The ‘shiny’ side is the side milled without being in contact with another sheet of metal. The performance of the foil is the same, whichever side you use.”
But pay attention if you are using non-stick foil; in that case, there is a difference between the two sides. Since the non-stick coating is only applied to one side, you’ll want to use the dull side. Side note: There will be a label that designates the “non-stick side” in case you forget.
However, aluminum foil could pose a serious risk to your health—so maybe you should stop cooking with it altogether.
Aluminum foil might be one of our favorite inventions ever. Whether we're grilling up some fresh veggies in a neatly-wrapped parcel or folding a leftover slice of pizza to save for later, it's the perfect solution to pretty much any kitchen situation. Seriously, our list of uses for this shiny staple is endless.
We noticed that the handy tool comes with two distinct sides: a shiny, reflective side and a dull, matte side. That got us thinking. Is there a purpose behind the two different textures? Should we be using different sides for certain reasons? Have we been doing everything wrong for years?!
"Regardless of the side, both sides do the same job cooking, freezing and storing food," Mike Mazza, marketing director for Reynolds Wrap, told TODAY Home via email. "It makes no difference which side of the foil you use unless you're using Reynolds Wrap Non-Stick Aluminum Foil."
Non-Stick foil actually has a protective coating on one side, so the company recommends only placing food on the side marked "non-stick" for maximum efficiency.
Aluminum foil, or tin foil, is a paper-thin, shiny sheet of aluminum metal. It’s made by rolling large slabs of aluminum until they are less than 0.2 mm thick.
It’s used industrially for a variety of purposes, including packing, insulation and transportation. It’s also widely available in grocery stores for household use.
At home, people use aluminum foil for food storage, to cover baking surfaces and to wrap foods, such as meats, to prevent them from losing moisture while cooking.