Скачать или смотреть Why is Alluminium foil shiny in one side and Dull at the other

Aluminum foil has two sides: flat and shiny. You may have wondered: Does it matter which side of a baking dish or frozen food cover faces out? Is this another unusual production step or a better culinary one? Let's settle the shiny vs. dull debate.


Let’s take a brief time travel before solving the problem. Modern aluminum foil didn't exist until the early 1900s. Before that, people used genuine tin foil. One of its biggest drawbacks was its strong flavor, but it was still fantastic for wrapping food. However, Not tasty.

Aluminum is light, rust-resistant, and doesn't modify food taste. First sold aluminum foil was developed by Swiss business Dr. Lauber, Neher and Cie in 1910. And soon it became essential for food storage, warmth, and military radar shielding.

Here’s why it has two sides.

How it is manufactured determines its dull and shiny sides. So to really understand this, we have to look into it’s making process. The process begins with a large metal sheet rolled thinner and thinner. It starts as a thick metal plate, but when pressed between heavy rollers, it thins into a flexible sheet.

The foil becomes too brittle to roll independently at its thinnest point. So, Manufacturers roll two sheets to prevent breaking. When squeezed together, the inside surfaces remain drab and matte, while the roller-facing side shines. The two sheets are separated and twisted onto rolls when the foil is thin enough. The process of manufacturing anything makes one side bright and the other drab, regardless of finish or design.
It's not uncommon to hear that food should be wrapped with the shiny side in or out for heat transfer. It doesn't matter much. The way aluminum foil reflects light doesn't affect cooking time or quality because both sides transfer heat the same way. The dull and polished sides work for roasting or topping potatoes.

Foil that doesn't stick is the exception. On the dull side, a non-stick coating is occasionally applied. Nonstick foil should have the dull side facing in to prevent food from sticking. What about regular foil? No difference.
so that’s the answer: