Wednesday, 03 November 2021 10:07

Foiled

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I've always wondered why one side of the foil is shiny, and the other side dull. I never thought to ask before. I always cook with the shiny side up. But now, I just need to know. The thing is, there really is nothing magical about the foil sides. They're both the same. There's no right side or wrong side to use. They both are the exact same except for how they look. 

Reynolds Wrap gives up the skinny: "We mill two layers in contact with each other at the same time, because if we didn't, the foil would break during the milling process. Where the foil is in contact with another layer, that's the ‘dull' side. The ‘shiny' side is the side milled without being in contact with another sheet of metal."

Feel free to use whichever side makes you happy.

The more you know... 

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