Aluminum Foil Facts

A friend of mine, Jeff was wondering whether to cover pans with the shiny side or dull side of aluminum foil out.

Some background, the difference in appearance between dull and shiny is due to the foil manufacturing process. In the final rolling step, two layers of foil are passed through the rolling mill at the same time. The side coming in contact with the mill's highly polished steel rollers becomes shiny.

It makes no difference which side to use when wrapping, covering, draping, or using as a guard for drips.

However, when using non-stick aluminum foil place the non-stick (dull) side toward the food.

Aluminum foil has the lowest moisture-vapor transfer rate of all wrapping materials and is the most effective in preventing the loss of moisture and vapor from food, especially for long-term food storage or freezing.

Heavy duty aluminum foil is better for wrapping meats and poultry for the freezer, lining roasting pans for easy cleanup, lining the inside of a charcoal barbecue grill to keep it clean, tenting roasted turkey to prevent oven spatters and over-browning, also for making an oven packet for cooking chicken, fish, and vegetables.

Do not use aluminum foil to line the bottom of your oven. Place a sheet of heavy duty aluminum foil on the oven rack beneath a pie or casserole. The foil should be only a few inches larger than the baking pan to allow for proper heat circulation.

The argument of shiny side out to reflect heat is a myth as shiny reflects light, not heat. Bottom line, according to Reynolds Aluminum no difference, except appearance. If you like shiny side up do it. If you like dull side up, do it.