Good job on the aluminum foil mini class, now I’m hoping you might do one on Saran or cling wrap, the most frustrating wrapping product in my life. Thanks!👍
@@BbGun-lw5vi Actually I checked RUclips after I made the comment, and the good news…they have already. Hope that helps! Have a pleasant rest of your Sunday.💕
I now only use cling wrap from Costco, I don't have any issues with it, it has a great cutter thing that you slide across the wrap and it cuts it perfectly. It also lasts a really long time.
On the subject of recycling: Just because something is recyclable, doesn't necessarily mean that it is accepted for recycling by your municipal recycling program, so always check what it accepts before chucking something in the recycling box. I live in a major city and our recycling program doesn't accept aluminum foil in any form.
Mine doesn't either which doesn't make sense since it is easily melted down and turned into new stuff. The town program doesn't want "scrap aluminum" or glass but the local hauling company eagerly accepts aluminum foil, old lawn furniture, and anything else of aluminum and they take glass too. Go figure.
I don't get this. When they recycle aluminum they basically melt it down hotter than any food particles and stuff can resist burning up. This is counter to plastic where the melt point is lower than food particles burning up and hence why it needs to be clean plastic or it cannot recycle. But I doubt any food particles wont burn up at the melt point of aluminum....... Even aluminum foil with melted cheese should be fine for recycling.
The larger width of heavy duty is the reason I almost always reach for it over regular foil. The regular roll is slightly too narrow to effectively cover many items.
Yay!!!! You addressed my question about the shiny vs dull side of foil!!!! Now I don’t have to pause and hesitate the next time I’m lining pans with foil!!!! Thank you soooooo much!!!!!!😁
Wait’ll you figure out drugstore moisturizer v. the $100 stuff… lol just teasing. It IS shocking and often makes me angry how everyone spends so much time trying to scam us all out of every d*mn penny.
@@eurekamarijkano, you’re right! Learning all the big companies really make everything, the idea of name brand being better than store brand kinda goes out the window
I'm surprised you didn't mention the knock out holder in the end of the foil boxes that holds the roll securely in the box. Some brands have it die-cut in the ends others don't
And if you’re doing multiple batches, you can turn it over then switch it out for new when the cookies leave greasy spots! I also just use parchment on sheet pans so I don’t have to wash them so much, or to cut down on the scrubbing if I know something’s going to make a sticky, crusty mess. 😂
@@eurekamarijka I have to confess, I'll use the exact same parchment sheet weeks in a row when baking just one cookie per night. I don't mind that it gets a little greasy because that's where the grease came from in the first place lol. I do toss it finally when the batch of dough runs out. I'm not a monster after all. 😄 Just cheap.
@@kenmore01I use parchment paper over and over til it gets burnt and starts crumbling. Hey, everything is so expensive nowadays so I try to get my money’s worth out of it. 🤷♀️
Thank you for this information! It's odd you say parchment shouldn't be used at high temps, because I see a lot of bread recipes where they say use parchment, and then bake at 500 to 600 degrees. I have some sillicone pads that say not to use above 425 degrees. ( I always use at 400 or lower) BUT, when I did a little research about parchment paper I found it's coated with silicone. So if I am baking over 400 degrees. I just butter my pan well. Thank you for bringing this up. I love baking bread for my family because I know there are no additives. I don't want to add silicone.
You should REALLY look up what silicone is. It’s in the name - sand. It’s just a repeating silicon-oxygen bond with a hydrocarbon. This isn’t a plastic in the sense you probably poorly understand it - one of the hallmark features of a silicone is that they’re inert and thus have low toxicity. But since it’s still got chemically weak bonds, exposure to heat degrades the material. Just like if you eat sand or charcoal, nothing will happen (beyond them potentially absorbing medication you are taking).
Found this info on google, hope it helps; No, food-grade silicone is generally considered safe for cooking and baking because it doesn't leach chemicals into food: Inert materials Food-grade silicone is made from inert materials, so it doesn't release any of those materials into food. FDA approved The FDA has approved food-grade silicone for use in many kitchen products, including baking molds, cupcake liners, and food storage bags.
These two seem to be a good example of the old sayin' about getting a job you love and never having to work. It's always a pleasure to learn something new from the ATK teams!
I purchase the large foodservice foil from Sam's. Never had an issue and the box lasts me for years. It is wide enough to fully cover a 1/2 sheet pan with overlap to fold and secure it.
I split a large box of commercial parchment with a friend. 500 large sheets equal 1,000 cookie sheet size. I use for cooking (great for reheating pizza in toaster oven and in air fryer). I also use to trace patterns, ironing sensitive clothes, etc. I’m afraid I’ll never use them up for $25/10 years ago. Maybe I should include in my will. Hmm.
Parchment paper is so under rated, I found a pack of 8 x10 sheets on amazon and use it almost every day to roast potatoes, onions, veggies, fish etc., so much better than foil.
I find it worthwhile to drop $40 - $50 on a big "food service" roll of foil, wax paper, etc. I did the math and I do not save much, if any, money per square foot vs consumer grade stuff. But you get a far better box and cutter, and the wide form factor is useful for some applications. Most importantly to me: I can write-off one small concern for 2-3 years until it runs out. It saves me a tiny amount of stress every time I do not have to ponder "Hmm, am I out of foil?" at the grocery store. That times 100 over the time the big box lasts is worth the price of admission by itself!
I bought that, but it looked like there was a substance on the sheets (to help them not stick together?) I wasn’t sure what it was or that it was safe to cook with.
@matttypes2695 it’s The Kirkland brand pre-cut. It’s not very noticeable, unless you look really really closely on the non-shiny side on some of the pieces I would say it’s some kind of oil maybe? When I brush my finger across it smears. I’m not saying it’s not food safe, but this type of foil I think it’s generally for storing and keeping food warm that has already been cooked and I didn’t see anywhere where it was specified for use for cooking like a hot oven. I would think they would indicate if it was not ok, but I just wonder what that residue is. I know you’re not supposed to cook acidic foods with foil like tomatoes because it can leach the aluminum into the food, so I am just wondering if there is anything to worry about.
I prefer heavy duty foil for covering the grates of the gas grill during preheating. Larger size and more durable. Also shiny side down to reflect more heat back at the grates.
I ended up buying a roll of extra-wide heavy duty foil for when I'm roasting really juicy or greasy foods in a half-sheet pan. I found that two sheets of regular foil can let drippings get past the foil and make cleanup harder.
Great video, answered questions I often thought about while using the product but would forget to look up lol now I know thanks to your video lol Love this channel! Godspeed!
To measure thickness, you can cut squares of all the same LxW, measure the weight and use the density of aluminum to calculate the thickness instead of needing to use a micrometer
@@kenmore01 Well, you aren't supposed to use the boxes of foil for baseball bats or fly swatters, right? I have learned this the hard way. Respooling the unspooled aluminum foil taught me this very valuable lesson, a couple of times.
Also, using good duct tape works very well, as well as a firm grip on the box. Taping the box shut with the edge taped into the box produces a cutting implement for shallow cuts if you, for some reason, can't find a knife, also useful for self-protection if you find yourself attacked within your kitchen. As a sidenote, a full roll of foil instead of a heavily depleted one makes for much more momentum while wielding this weapon! Make sure the box is either glued or taped shut with the cutting edge fully exposed, although smacking someone with a full box of heavy aluminum foil provides such a wallop, anyway! I can see this on the news, "Attacker defeated with a full box of Reynold's Wrap Aluminum Foil! More at 11!'
Reynolds Wrap Non-Stick ha been my new favorite tool when I want the heavy-duty of foil but also the non-stick of parchment. (And yes, side matters, in that case-- the dull side is non-stick. If you can read the words "non-stick" that Reynolds helpfully prints on it, that's the side that should be touching the food.)
I'm skeptical of the shiny vs. dull findings. In an engineering class we tested this. About 30 pairs of us conducted a series of tests using a heat lamp and aluminum foil. First we'd radiate the shiny side and measure the temp of the dull side and then after things had cooled down radiated the dull side and measured the temp of the shiny side. Each team did this a number of times. This was forty plus years ago so I don't remember details but we found that the shiny side reflected more heat leaving the dull side cooler than the sides were reversed. We concluded that if using the broiling element, it would make a difference. However, in "bake/roast" mode with an extended cooking time, the temp would equilibrate and which side was out would not matter.
Not sure if it’s been mentioned in previous comments, but it’s important that warm foods shouldn’t be covered in foil and then refrigerated. The foil maintains temperatures high enough to spoil food within a few hours -totally covered in mold.
Why is aluminum foil permeable for fats and oils? I think of it as a thin layer of metal as you have described but it seems, inevitably, that when I cook with it that oils and fats end up under the foil and on my pan regardless of how high up the pan I place it!
The non stick surface of parchment paper can be pfas or silicone. “Currently, there are no curbside recycling pick-up programs in the US that accept silicone. So, can you recycle silicone in the US? The answer is yes, but you may need to take it to a special silicone recycling plant.”
Pro tip - store brands (and private label non-food goods) are VERY OFTEN manufactured by the same companies - and in the same exact way - as the national brands. A friend worked in a dairy, and they just stopped the machine, loaded in the store brand containers, and started it right back up. Costco is pretty transparent about this with their Kirkland brand, because they are proud to offer top quality at a discount price. I always buy a good store brand when it’s available.
I always reuse aluminum foil, until it has too many tiny holes to do the job. Of course, there are many types of kitchen jobs, some needing less integrity of the foil, so I still hang on to some of the swiss-cheesy stuff for appropriate applications. It's still 1933 in my house.😂
I have a friend who saves ALL the alum pie pans! We had a nice discussion once about whether it was better for the environment to just throw them away v. the water used to wash and reuse them. ?? Not enough knowledge between the two of us to come to any conclusions, but that gal could really cook and always had pans to send you home with leftovers after dinner!! 😂
I bought the cheaper foil from Target. It wasn't 100% Al. There was some sort of film layer on one side and it was thinner than Reynolds. I'll check out CostCo's version in future but I haven't seen it in my local store.
Acid and foil: when making country pork ribs in the oven, I generously salt and pepper the ribs before wrapping then securely in a tin foil pouch. Inside of the pouch, I put 2-3 tablespoons of apple cider vinegar. Should I not be doing that because the aluminum from the foil can leach into the ribs?
One variety of aluminum foil you did not cover is silicone coated. I prefer to use silicone coated foil for cookies, divinity, fudge, and bread baking for it is reusable, totally non-stick and heat resistant. I realize that it is about 2 to 3 times more expensive. America’s Test Kitchen has discussed silicone coated foil in the past, and it still is available in most grocery stores.
EXACTLY what I was going to say! I always punch in the cut-out on the end of the boxes to hold the roll in the box when pulling out the foil to be torn off.
You didn't cover my absolute favourite foil: non-stick foil. It's sturdy and you could melt sugar on it and it wouldn't stick. I'm from Canada - maybe it's not available in the States??
Love you two. My go to advisers. What you covered in this video is so on line with my usage with these products. I usually shop at the Big box stores (BJ’s example) More bang for your buck and since it’s only me then very little financial stress. Thanks a lot. (Hey have you ever covered portable (electric) food dehydrators?
So either get the expensive foil once in a while for the box, and then get the cheap foil as refills, or get a permanent box with a good cutter (I think somebody makes those?) and get the cheap foil to fill it. Is that pretty accurate?
What about parchment foil; foil on one side and parchment on the other? I like to use this for a foil sling for brownies, because of the sturdiness of the foil and the nonstick of the parchment.
But , using twice as much of the regular is what price difference than a single sheet of HD ? I use foil to line a sheet pan in the oven to bake meat and I found using a rack that fits the pan inside on top of the bacon keeps it flat , just put the feet pointing up. Always parchment to bake.
Think about it...Alcoa and Kaiser are the only heavy industrial manufacturers of aluminum in the country. All of the rolled foil in the country comes from their rolling mills. They make the same product for every brand. The cost differences comes from the marketing cost each company has for their product. Reynolds became a nationally successful brand due to extensive marketing. They also sell other household kitchen roll products like parchment paper and freezer paper.That raises their product cost. I use Reynolds because its available in wider rolls and double packs at Costco. I use it sparingly because of the environmental issues. Our recycling doesn't take foil because it's too thin and gets caught in the conveyor belts and because nobody washes the food off.
I absolutely agree. I'm 72, and I've been buying my own aluminum foil since I was 18. I tried to save a few pennies a couple of times with a store brand, but each time the roll was slightly cramped on one end, and the foil would stick and not tear at that end. I have never had that problem with Reynolds Wrap. I always have both regular and heavy duty on hand. HD for lining sheet pans and freezer packets, and regular for everything else.
Good job on the aluminum foil mini class, now I’m hoping you might do one on Saran or cling wrap, the most frustrating wrapping product in my life. Thanks!👍
Yes! I need them to cover cling wrap. It’s so frustrating.
@@BbGun-lw5vi Actually I checked RUclips after I made the comment, and the good news…they have already. Hope that helps!
Have a pleasant rest of your Sunday.💕
…and how to easily open a new box…can never find the starting end…
ruclips.net/video/sTfoGk5CPAI/видео.html
I now only use cling wrap from Costco, I don't have any issues with it, it has a great cutter thing that you slide across the wrap and it cuts it perfectly. It also lasts a really long time.
On the subject of recycling: Just because something is recyclable, doesn't necessarily mean that it is accepted for recycling by your municipal recycling program, so always check what it accepts before chucking something in the recycling box. I live in a major city and our recycling program doesn't accept aluminum foil in any form.
Mine doesn't either which doesn't make sense since it is easily melted down and turned into new stuff.
The town program doesn't want "scrap aluminum" or glass but the local hauling company eagerly accepts aluminum foil, old lawn furniture, and anything else of aluminum and they take glass too. Go figure.
I don't get this. When they recycle aluminum they basically melt it down hotter than any food particles and stuff can resist burning up. This is counter to plastic where the melt point is lower than food particles burning up and hence why it needs to be clean plastic or it cannot recycle. But I doubt any food particles wont burn up at the melt point of aluminum....... Even aluminum foil with melted cheese should be fine for recycling.
Really helpful. But what I enjoyed most were the crown and hats.
The larger width of heavy duty is the reason I almost always reach for it over regular foil. The regular roll is slightly too narrow to effectively cover many items.
Same
Regular foil is an inch too narrow to cover a half sheet pan, it's infuriating.
@lucasfranco6345 Exactly!
Regular foil tears too easily so there is too much waste.
Yay!!!! You addressed my question about the shiny vs dull side of foil!!!! Now I don’t have to pause and hesitate the next time I’m lining pans with foil!!!! Thank you soooooo much!!!!!!😁
I always assumed the shiny side reflects more heat so i have the dull side exposed when roasting
Fun fact: Reynolds produces the Great value foil. I used to work on marketing for Reynolds/hefty and my little mind was blown lol
Wait’ll you figure out drugstore moisturizer v. the $100 stuff… lol just teasing. It IS shocking and often makes me angry how everyone spends so much time trying to scam us all out of every d*mn penny.
@@eurekamarijkano, you’re right! Learning all the big companies really make everything, the idea of name brand being better than store brand kinda goes out the window
@@eurekamarijka Yeah, but the boxes suck...maybe save a Reymonds box with good cutter and put in Great Value replacements??
Sure, but "Made in the same factory" does not necessarily mean "made to the same spec".
I'm surprised you didn't mention the knock out holder in the end of the foil boxes that holds the roll securely in the box. Some brands have it die-cut in the ends others don't
Exactly!
These two make my day! Love the info, enthusiasm, and dedication! Thanks, Lisa & Hannah!
These two have a great dynamic and I enjoy their videos!
I always use parchment paper for cookies like you say, but mainly because it insulates a little bit, and keeps the bottoms from getting too dark.
And if you’re doing multiple batches, you can turn it over then switch it out for new when the cookies leave greasy spots! I also just use parchment on sheet pans so I don’t have to wash them so much, or to cut down on the scrubbing if I know something’s going to make a sticky, crusty mess. 😂
@@eurekamarijka I have to confess, I'll use the exact same parchment sheet weeks in a row when baking just one cookie per night. I don't mind that it gets a little greasy because that's where the grease came from in the first place lol. I do toss it finally when the batch of dough runs out. I'm not a monster after all. 😄 Just cheap.
@@kenmore01I use parchment paper over and over til it gets burnt and starts crumbling. Hey, everything is so expensive nowadays so I try to get my money’s worth out of it. 🤷♀️
The test kitchen actually includes the store brands this time. Thank you! ❤
YAY! The very stuff i always choose. Most of us are trying to save money as food prices are so high. Thanks ❤️
Curses....foiled again!
Haha
That's pretty good.
😂😂😂
I was hoping someone would say this.
To recycle clean aluminum foil, you should roll it into a ball. Anything bigger than a golf ball size is accepted!
Thank you for this information!
It's odd you say parchment shouldn't be used at high temps, because I see a lot of bread recipes where they say use parchment, and then bake at 500 to 600 degrees.
I have some sillicone pads that say not to use above 425 degrees. ( I always use at 400 or lower)
BUT, when I did a little research about parchment paper I found it's coated with silicone.
So if I am baking over 400 degrees. I just butter my pan well.
Thank you for bringing this up. I love baking bread for my family because I know there are no additives. I don't want to add silicone.
You should REALLY look up what silicone is. It’s in the name - sand. It’s just a repeating silicon-oxygen bond with a hydrocarbon. This isn’t a plastic in the sense you probably poorly understand it - one of the hallmark features of a silicone is that they’re inert and thus have low toxicity. But since it’s still got chemically weak bonds, exposure to heat degrades the material. Just like if you eat sand or charcoal, nothing will happen (beyond them potentially absorbing medication you are taking).
@@IshimanianNo need to be so condescending for a sincere question.
Found this info on google, hope it helps; No, food-grade silicone is generally considered safe for cooking and baking because it doesn't leach chemicals into food:
Inert materials
Food-grade silicone is made from inert materials, so it doesn't release any of those materials into food.
FDA approved
The FDA has approved food-grade silicone for use in many kitchen products, including baking molds, cupcake liners, and food storage bags.
These two seem to be a good example of the old sayin' about getting a job you love and never having to work.
It's always a pleasure to learn something new from the ATK teams!
I purchase the large foodservice foil from Sam's. Never had an issue and the box lasts me for years. It is wide enough to fully cover a 1/2 sheet pan with overlap to fold and secure it.
I split a large box of commercial parchment with a friend. 500 large sheets equal 1,000 cookie sheet size. I use for cooking (great for reheating pizza in toaster oven and in air fryer). I also use to trace patterns, ironing sensitive clothes, etc.
I’m afraid I’ll never use them up for $25/10 years ago. Maybe I should include in my will. Hmm.
Send me some! 😂
@ happily if we lived nearby
Parchment paper is so under rated, I found a pack of 8 x10 sheets on amazon and use it almost every day to roast potatoes, onions, veggies, fish etc., so much better than foil.
@ I agree. I do use foil but not as often as I used to. Pans stay cleaner. My cookie sheets still look like new.
I find it worthwhile to drop $40 - $50 on a big "food service" roll of foil, wax paper, etc. I did the math and I do not save much, if any, money per square foot vs consumer grade stuff. But you get a far better box and cutter, and the wide form factor is useful for some applications. Most importantly to me: I can write-off one small concern for 2-3 years until it runs out. It saves me a tiny amount of stress every time I do not have to ponder "Hmm, am I out of foil?" at the grocery store. That times 100 over the time the big box lasts is worth the price of admission by itself!
Every time I use non-heavy duty foil, it rips so easily, holes torn on every corner of pan, etc. it ends up a total aggravation.
I would guess that almost all aluminum foil brands are made in the same factory...
This is very is very informative but is also lots of fun. Great enthusiasm 👍 😀 👏👏👏
Finally! I have all my questions answered!!!! Thank you so much ladies. Great video!
Can you do a video comparing parchment w silicone baking mats vs perforated baking mats? Love u guys thanks.
I like the precut Kirkland Signature foil. The Kirkland brand is made by Reynolds anyway.
I bought that, but it looked like there was a substance on the sheets (to help them not stick together?) I wasn’t sure what it was or that it was safe to cook with.
Ah yes, the rare non food safe aluminum foil by Reynolds... Since when does aluminum foil need additives to not stick to itself?
@@Jess.-. Are you referring to non-stick foil? This was not that.
@@jakass This was not non-stick foil. There is no coating on it and is totally food safe.
@matttypes2695 it’s The Kirkland brand pre-cut. It’s not very noticeable, unless you look really really closely on the non-shiny side on some of the pieces I would say it’s some kind of oil maybe? When I brush my finger across it smears. I’m not saying it’s not food safe, but this type of foil I think it’s generally for storing and keeping food warm that has already been cooked and I didn’t see anywhere where it was specified for use for cooking like a hot oven. I would think they would indicate if it was not ok, but I just wonder what that residue is. I know you’re not supposed to cook acidic foods with foil like tomatoes because it can leach the aluminum into the food, so I am just wondering if there is anything to worry about.
I prefer heavy duty foil for covering the grates of the gas grill during preheating. Larger size and more durable. Also shiny side down to reflect more heat back at the grates.
I ended up buying a roll of extra-wide heavy duty foil for when I'm roasting really juicy or greasy foods in a half-sheet pan. I found that two sheets of regular foil can let drippings get past the foil and make cleanup harder.
Great video, answered questions I often thought about while using the product but would forget to look up lol now I know thanks to your video lol
Love this channel!
Godspeed!
Lisa and Hannah are my two favorite ATK presenters. This video was a joy to watch and very helpful! Thanks, ATK
To measure thickness, you can cut squares of all the same LxW, measure the weight and use the density of aluminum to calculate the thickness instead of needing to use a micrometer
The one thing that you missed was the punch-in ends of the boxes for aluminum foil.
They keep the rolls in place!
Yes, when they work right. I have had numerous boxes fall apart when I push them in. Then I have to glue it back together.
@@kenmore01 Well, you aren't supposed to use the boxes of foil for baseball bats or fly swatters, right?
I have learned this the hard way.
Respooling the unspooled aluminum foil taught me this very valuable lesson, a couple of times.
Also, using good duct tape works very well, as well as a firm grip on the box.
Taping the box shut with the edge taped into the box produces a cutting implement for shallow cuts if you, for some reason, can't find a knife, also useful for self-protection if you find yourself attacked within your kitchen.
As a sidenote, a full roll of foil instead of a heavily depleted one makes for much more momentum while wielding this weapon!
Make sure the box is either glued or taped shut with the cutting edge fully exposed, although smacking someone with a full box of heavy aluminum foil provides such a wallop, anyway!
I can see this on the news, "Attacker defeated with a full box of Reynold's Wrap Aluminum Foil! More at 11!'
@@Missouri-rockhound WOW! Chill dude!
@@kenmore01 i just use some scotch tape over that. I have the same.
Your videos are always interesting, informative, and fun.❤
Reynolds Wrap Non-Stick ha been my new favorite tool when I want the heavy-duty of foil but also the non-stick of parchment. (And yes, side matters, in that case-- the dull side is non-stick. If you can read the words "non-stick" that Reynolds helpfully prints on it, that's the side that should be touching the food.)
I buy the regular and the long heavy duty at Costco. Perfect product at a deduced price.
needed a video like this! thank you. also the crowns were so cute :)
What a fun video! You two just made my day.
I'm skeptical of the shiny vs. dull findings. In an engineering class we tested this. About 30 pairs of us conducted a series of tests using a heat lamp and aluminum foil. First we'd radiate the shiny side and measure the temp of the dull side and then after things had cooled down radiated the dull side and measured the temp of the shiny side. Each team did this a number of times.
This was forty plus years ago so I don't remember details but we found that the shiny side reflected more heat leaving the dull side cooler than the sides were reversed. We concluded that if using the broiling element, it would make a difference. However, in "bake/roast" mode with an extended cooking time, the temp would equilibrate and which side was out would not matter.
Not sure if it’s been mentioned in previous comments, but it’s important that warm foods shouldn’t be covered in foil and then refrigerated. The foil maintains temperatures high enough to spoil food within a few hours -totally covered in mold.
Why is aluminum foil permeable for fats and oils? I think of it as a thin layer of metal as you have described but it seems, inevitably, that when I cook with it that oils and fats end up under the foil and on my pan regardless of how high up the pan I place it!
There we go. Thx.
I go for the store brand, thanks ladies. Love the tin foil hats!
Very helpful and informative. Thanks 😊
That could have been longer
"Saran" wrap next?
The non stick surface of parchment paper can be pfas or silicone. “Currently, there are no curbside recycling pick-up programs in the US that accept silicone. So, can you recycle silicone in the US? The answer is yes, but you may need to take it to a special silicone recycling plant.”
Pro tip - store brands (and private label non-food goods) are VERY OFTEN manufactured by the same companies - and in the same exact way - as the national brands. A friend worked in a dairy, and they just stopped the machine, loaded in the store brand containers, and started it right back up. Costco is pretty transparent about this with their Kirkland brand, because they are proud to offer top quality at a discount price. I always buy a good store brand when it’s available.
I was thinking about this exact thing yesterday.
Love it when that happens
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The "eco friendly" brands of anything tends to be poorly designed and I guess aluminum foil is no different.
Any thoughts on non stick aluminum foil?
I was wondering about that also.
"I'm protected cos I made this hat from Aluminum Foooooooillll"
- Weird Al
Thank you!
Love this honest review. No sponsorship matters!
So enjoy you ladies. Thank you for the tips and history!!!❤
Love you two ladies! Great job, so informational!
Use heavy-duty foil if your priority (like mine) is low-hassle.
In my testing...I'll stick with heavy -duty if available. I do reuse mine.
Love this. Everyone needs to watch this.
I always reuse aluminum foil, until it has too many tiny holes to do the job. Of course, there are many types of kitchen jobs, some needing less integrity of the foil, so I still hang on to some of the swiss-cheesy stuff for appropriate applications. It's still 1933 in my house.😂
I have a friend who saves ALL the alum pie pans! We had a nice discussion once about whether it was better for the environment to just throw them away v. the water used to wash and reuse them. ?? Not enough knowledge between the two of us to come to any conclusions, but that gal could really cook and always had pans to send you home with leftovers after dinner!! 😂
Who knew I needed a best foil video :)
One thing LOVE is a box of pre cut foil squares… . So much easier than getting out a roll.
I bought the cheaper foil from Target. It wasn't 100% Al. There was some sort of film layer on one side and it was thinner than Reynolds. I'll check out CostCo's version in future but I haven't seen it in my local store.
I can say that Dollar Tree aluminum foil is complete junk. I’ll stick with Reynolds because it’s the best!
Great info! Y’all are the best! 😊
wait. this was so entertaining and fun, yet informative. I love it!
Acid and foil: when making country pork ribs in the oven, I generously salt and pepper the ribs before wrapping then securely in a tin foil pouch. Inside of the pouch, I put 2-3 tablespoons of apple cider vinegar. Should I not be doing that because the aluminum from the foil can leach into the ribs?
One variety of aluminum foil you did not cover is silicone coated. I prefer to use silicone coated foil for cookies, divinity, fudge, and bread baking for it is reusable, totally non-stick and heat resistant. I realize that it is about 2 to 3 times more expensive. America’s Test Kitchen has discussed silicone coated foil in the past, and it still is available in most grocery stores.
The divots on the end of your foil box.... press them in. (They hold the roll)
EXACTLY what I was going to say! I always punch in the cut-out on the end of the boxes to hold the roll in the box when pulling out the foil to be torn off.
Now for saran wrap/cling film! Most brand options are so bad and i want to know the best
Saran/cling wraps can get me so aggravated and make me lose my cool. I have to repent for the things I say sometimes when I’m using them!
Thanks for the fun and informative video!
You didn't cover my absolute favourite foil: non-stick foil. It's sturdy and you could melt sugar on it and it wouldn't stick. I'm from Canada - maybe it's not available in the States??
It is. It's the only foil I buy now.
Love you two. My go to advisers. What you covered in this video is so on line with my usage with these products. I usually shop at the Big box stores (BJ’s example) More bang for your buck and since it’s only me then very little financial stress. Thanks a lot. (Hey have you ever covered portable (electric) food dehydrators?
but which brand has a better bauxite supply chain in practice?
Parchment inside aluminum foil. That works for stuff too! No stick, no burn.
Thank you, always learn something
You two had WAY too much fun doing this video
So either get the expensive foil once in a while for the box, and then get the cheap foil as refills, or get a permanent box with a good cutter (I think somebody makes those?) and get the cheap foil to fill it. Is that pretty accurate?
Love the goofy, buddy vibe. More like this please!
I'd like instructions on how to make the foil caps... 👑
😂
Where I live you can get non-stick aluminum foil which works great.
yup!
I mean it's literally a sheet of aluminum why would there be a difference :O
But still cool and wholesome to watch! Thank :)
Speaking of good cutting edge and the ease of use, it's time to update on the plastic wrap review with several Japanese brands including New KreWrap.
What about parchment foil; foil on one side and parchment on the other? I like to use this for a foil sling for brownies, because of the sturdiness of the foil and the nonstick of the parchment.
Omg I love the hats
How about freezer wrap versus aluminum foil for frozen food e.g. Meat, fish.
What ever happened to excess aluminum being toxic?
7:11 they (too briefly in my opinion) made a mention of this
@@RobertSaxyacidic ingredients could leach metal into the food, vinegar, citrus or other acidic ingredients.
But , using twice as much of the regular is what price difference than a single sheet of HD ? I use foil to line a sheet pan in the oven to bake meat and I found using a rack that fits the pan inside on top of the bacon keeps it flat , just put the feet pointing up. Always parchment to bake.
Think about it...Alcoa and Kaiser are the only heavy industrial manufacturers of aluminum in the country. All of the rolled foil in the country comes from their rolling mills. They make the same product for every brand. The cost differences comes from the marketing cost each company has for their product. Reynolds became a nationally successful brand due to extensive marketing. They also sell other household kitchen roll products like parchment paper and freezer paper.That raises their product cost. I use Reynolds because its available in wider rolls and double packs at Costco. I use it sparingly because of the environmental issues. Our recycling doesn't take foil because it's too thin and gets caught in the conveyor belts and because nobody washes the food off.
I always use Reynolds heavy-duty definitely better
Very very helpful, thanks❣️❣️
Non stick foil works great
I recycle it and I use it many times over, just put it to the side until it starts to get food on it
thank you
Reynolds is the only foil I will buy! I do not like the off brands!
I absolutely agree. I'm 72, and I've been buying my own aluminum foil since I was 18. I tried to save a few pennies a couple of times with a store brand, but each time the roll was slightly cramped on one end, and the foil would stick and not tear at that end.
I have never had that problem with Reynolds Wrap.
I always have both regular and heavy duty on hand. HD for lining sheet pans and freezer packets, and regular for everything else.
The heavy duty/extra thick foil is great for lining an ash pan or ash tray on your bbq/grill…….
I love these kind of reviews. Every time I think of a subscription cancellation these reviews keep me paying you.
HEAVY DUTY IS THE WAY TO GO. I FEEL
LIKE I'M TAKING CHANCES EVERYTIME
I USE REGULAR THICKNESS FOIL.
I mentioned this to my wife.. only don't companies make those "cutters" instead of a "plastic cutter " it would be safer
All companies should have those!!!! Good point❗️
Parchment paper is great when dealing with cannabis concentrates
I usually purchase the Wal Mart brand foil. Disappointed you excluded it.
Alot of the store brands are actually made by the name brands.
No mention of non-stick foil. I've been using it for years now.
"Store brands don't make a huge difference…" try Market Basket store brand foil