Aluminum foil has some common misconceptions about it. Firstly, it’s not actually made of tin, even though it’s frequently referenced as tinfoil. Most foil was made of aluminum at its debut, a lighter and less expensive material. Here’s what you should know about aluminum foil.
- Foil has a matte and shiny side, which is purely aesthetic from production. There’s one exception for non-stick foil, which is better for cheesy and doughy foods. Check the box to see which side has the coating.
- Aluminum foil is recyclable just like aluminum cans. If your local center accepts foil, be sure to rinse off any food and keep it flat, not crumpled in a ball.
- You can use foil to sharpen scissors. Fold a piece of foil in half twice to make four layers. Then snip the foil with a pair of scissors a few times to clean and hone the blades.
- Most of the time, boxes of foil have perforated tabs on both ends. You can push these toward the center to hold the roll in place as you rip off a piece.
- Heavy-duty foil is 50 percent thicker than standard foil. It’s less likely to tear or break, making it worth the higher price tag.