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 TH-cam 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.
@@jc5495 The issue isn't whether the material is easy to recycle, but whether there's a market--i.e., a buyer--for the material. Recycling programs collect material, but they don't do the recycling.
@@jc5495 Sure, but that doesn't mean that anyone is making money recycling aluminum. Companies aren't required to use recycled materials in their products and packaging, and it's frequently cheaper to use virgin than recycled aluminum, plastics, etc.
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
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
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!!!!!!😁
@@woodstream6137 this is actually true and has been tested numerous times - the surface reflection does make a difference as far as thermal transfer goes. which, sometimes you want as much as possible, sometimes you might actually want less. (i.e. delicate stuff) this isn't a major facet though, it's not going to ruin your Food or anything. but if something isn't delicate, you can get it hot faster if less of the energy is reflected off.
Everything I read says it doesn't matter. The shiny side reflecting more heat is a marginal effect in the context of oven or grill temps. Any difference one may notice is confirmation bias.
@@postmodernrecycler it's easily repeatable, but yes, generally it's not that significant as usually Cooking time is longer rather than shorter and so this phenomena is far overshadowed by the total time.
Years ago I bought a set of “WrapMaster”. Containers that hold, and cleanly cut Plastic wrap, aluminum foil, and waxed paper. Gone are the mangled boxes and stuck ends of the product and sharp cutters! You should rate these devices. Game changer.
I buy the Reynolds’s Heavy Duty big box from Costco, it’s around $27 when I buy on sale , I date the box and it lasts me 3 plus years and I use it lots . I personally find enough difference between the regular and Heavy duty and just buy the heavy duty .
I wish they had said something about non-stick foil. That's what I tend to buy, and it's pretty widely available now. Is it worth the extra money? Is it any better than putting some oil on regular foil? Just a sentence or two would have been nice!
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.
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!
Love, Love, Love you both. You are sooooo informative and entertaining I just binge watch you guys so much. And I am really not a cook. I only make two things. Leftovers and reservations! Oh and I make my hubby cook, (he is so good at it), but he doesn't want to be informed, so I watch and let him know what I have learned. Again, you guys are so informative.
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. 🤷♀️
@@pampriddy7659 Guilty pleasure lol, I put a small sprinkling of Kosher salt in the "footprint" of last night's cookie before putting the current cookie on, then another sprinkling of salt on top, AND!! add course sugar too. Guilding the lily? It's AWESOME!! 😃
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.
Yup. The cheapo version means more water wasted doing the cleanup. Wasted soap. Wasted time. Wasted money by saving a few dimes. Backwards thinking results in nothing but wasted time, money, and energy. 😊
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.
All your advice is pretty much the way I use aluminum foil! Especially using the heavy duty / wide foil for wrapping large cuts of meat (especially brisket and pulled pork) on the smoker).
You can buy EXTRA EXTRA heavy aluminum foil - 60-80 microns, or 3/1000 inch - around Passover time at Kosher/Jewish markets. This extra-heavy stuff is used to cover countertops and stovetops for the Passover holiday. You can actually fold this to create a baking form or grill pan - it will stand on its own. It is as thick as - or thicker than - the foil used to make single use baking pans. It makes cookie baking really easy - I cut out rectangles, fold over the sharp edges, and I have super-thin baking sheets that let the heat get to the bottom of the cookies. Also holds up really well for big grilling jobs. I put this down under my portable grill for extra fire insurance. HOWEVER the cut edges are really sharp - it's basically the thickness of a razor blade. You can get the mother of all paper cuts from this stuff. It is still very useful to have a roll of this stuff around... if you don't use it for baking, you can build your own drone 😄
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
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.)
Fascinating. Thank you for ecucating. The percentages you gave makes it more economical and much more sensible to not use heavy duty. Interestingly, i can't prove this, but i just have a feeling that heavy duty thickness was regular duty 30 or so years ago 😊.
I use parchment as more of a non-stick surface on baking sheets, as long as the oven temperature is below 450F. Even at 425 the parchment will brown a little. I always have a folded sheet of parchment in the toaster oven since it dramatically simplifies cleanup. I also use it for rolling out dough since I'm not a fan of directly using my countertop. I have even used it for wrapping tamales and other items in a steamer with a good degree of success.
Surprised and super happy to see Costco considered - ik youve been avoidant of it because of its premium paywall status, but Kirkland brand need to stand the ATK tests! Peanut butter next :)
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??
@@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!'
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.
So many people I know use non-stick foil, including myself. I never see it being reviewed. I found it to be a game changer when cooking baked items. We sometimes keep a cheap foil on hand for menial tasks.
I have used 'non-stick' aluminum foil and it does a much better job than regular foil when grilling. Oily sprays work okay, too. Just a bit messier. Perhaps a few comments on the non-stick one day may be helpful.
I use the heavy duty variety for my BBQing outdoors. In the kitchen, regular works fine. Although i feel like we're getting a little shrikflation on the regular version, seems thinner than in the past, and tears too easily.
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.
yes, the two sides do make an impact for thermal transfer speed. and yeah, as you recall, also has a relatively small effect if the cooking time will be quite long either way.
I love the Kirkland foil. I put Scotch brand name packing tape (big difference to generic) on the box to help keep it together since I’ll take years to use it.
📣 I prefer to reuse aluminum dishes from pies, coffee cakes, pastries, etc. I try to avoid denting them too much when I'm cutting their contents. I soak and wash them like any dish and reuse them many times. I've eliminated almost all of my aluminum foil usage!
I bought the big restaurant foil package from Costco years ago wrote the date I started using it! Pain because it’s in the pantry vs drawer but the foil is A+ iMO. When that ran out I bout a second one to work through for years
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 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!! 😂
You ladies always give great advice that is always grounded in reality, without myths or Fads. Switching to parchment 1/2 and 1/4 sheet pan liners, I reduced my aluminum foil usage down significantly. in this case, Amazon is your friend. You can buy a box of 200 sheets, for a reasonble price. The quality of cutters, I believe has gone down in general, over the years, so Invested in a quality foil dispenser so it doesn't matter what brand I buy.. Use store brands whenever possible. Walmarts foil, sotrage bages and film cost almost 1/2 as much as major brands, however, "dollar store" or discount store foil is generally terrible. Don't wrap you leftovers in foil. That's so 1970's. Also don't wash your foil...Saving a few cents is not worth the posibility of a trip to urgent care and lost time from work from food poisoning. All this being said, If I had a larger kitchen and more counter space, I would just buy food service film and foil, leave it on a conter 😀and call it good.
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!
I used to work in a box 🗃 factory 🏭 in Appleton wi, management was completely dishonest. There was a manager named Nate Lewis his father in law also worked there and said he had no use for that guy. 😢
Just buy the Reynolds Wrap foil once. Then when you run out of that roll of foil, keep the nice Reynolds Wrap box to put in a roll of the cheaper store brand foil subsequently. That way you get the sturdy box with a good cutter and save money.
This was so helpful! I’d love to snag the Kirkland box for the sturdiness, but even the grocery store size takes me a year+ to get through… I’d have it until I retired 😂
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?
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.”
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 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.
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.
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.
They are all basically the same because the name brands are producing the products that become the house brands. Although the stores will sometimes want a slightly different specification, if that is possible at the lower cost.
Why use a micrometer instead of just weighing the foil and dividing by the area? Seems that would have been a much better measurement. You could then divide by price too. Great hats.
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 TH-cam 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…
th-cam.com/video/sTfoGk5CPAI/w-d-xo.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.
@@jc5495 The issue isn't whether the material is easy to recycle, but whether there's a market--i.e., a buyer--for the material. Recycling programs collect material, but they don't do the recycling.
@@Olive_O_Sudden aluminum has a huge market, dont you remember only 5 years ago the aluminum tariffs?
@@jc5495 Sure, but that doesn't mean that anyone is making money recycling aluminum. Companies aren't required to use recycled materials in their products and packaging, and it's frequently cheaper to use virgin than recycled aluminum, plastics, etc.
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!
I was about to comment the same thing. Anyone I've shown that too has been shocked and appreciative!
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".
@@Heizenberg32 like a Black Friday TV.
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.
Turn the foil the other way. Pull a length the wodth of your pan etc and tear it off.
These two make my day! Love the info, enthusiasm, and dedication! Thanks, Lisa & Hannah!
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
@@woodstream6137
this is actually true and has been tested numerous times - the surface reflection does make a difference as far as thermal transfer goes.
which, sometimes you want as much as possible, sometimes you might actually want less. (i.e. delicate stuff)
this isn't a major facet though, it's not going to ruin your Food or anything. but if something isn't delicate, you can get it hot faster if less of the energy is reflected off.
Everything I read says it doesn't matter. The shiny side reflecting more heat is a marginal effect in the context of oven or grill temps. Any difference one may notice is confirmation bias.
@@postmodernrecycler
it's easily repeatable, but yes, generally it's not that significant as usually Cooking time is longer rather than shorter and so this phenomena is far overshadowed by the total time.
Years ago I bought a set of “WrapMaster”. Containers that hold, and cleanly cut Plastic wrap, aluminum foil, and waxed paper. Gone are the mangled boxes and stuck ends of the product and sharp cutters! You should rate these devices. Game changer.
Different brand, but same here. Wished I had bought them decades ago!
Wrap Master?? Off to the Amazon store!
Lisa and Hannah are my two favorite ATK presenters. This video was a joy to watch and very helpful! Thanks, ATK
I buy the Reynolds’s Heavy Duty big box from Costco, it’s around $27 when I buy on sale , I date the box and it lasts me 3 plus years and I use it lots . I personally find enough difference between the regular and Heavy duty and just buy the heavy duty .
These two have a great dynamic and I enjoy their videos!
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 ❤️
This answered questions I've had in my kitchen for 45 years. THANK YOU! And by the way, love the hats!
Curses....foiled again!
Haha
That's pretty good.
😂😂😂
I was hoping someone would say this.
😂
I wish they had said something about non-stick foil. That's what I tend to buy, and it's pretty widely available now. Is it worth the extra money? Is it any better than putting some oil on regular foil? Just a sentence or two would have been nice!
This is my question, too. It could change your graphic.
Really helpful. But what I enjoyed most were the crown and hats.
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.
The brand If U Care doesn't coat their parchment in silicone, in case you're looking for a safer option♡
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!
To recycle clean aluminum foil, you should roll it into a ball. Anything bigger than a golf ball size is accepted!
Love, Love, Love you both. You are sooooo informative and entertaining I just binge watch you guys so much. And I am really not a cook. I only make two things. Leftovers and reservations! Oh and I make my hubby cook, (he is so good at it), but he doesn't want to be informed, so I watch and let him know what I have learned. Again, you guys are so informative.
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. 🤷♀️
@@pampriddy7659 I'm with you!!
@@pampriddy7659 Guilty pleasure lol, I put a small sprinkling of Kosher salt in the "footprint" of last night's cookie before putting the current cookie on, then another sprinkling of salt on top, AND!! add course sugar too. Guilding the lily? It's AWESOME!! 😃
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.
Yup. The cheapo version means more water wasted doing the cleanup. Wasted soap. Wasted time.
Wasted money by saving a few dimes.
Backwards thinking results in nothing but wasted time, money, and energy. 😊
Over the years I've had many questions about aluminum foil, and you answered them all! Thank you 👍
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.
All your advice is pretty much the way I use aluminum foil! Especially using the heavy duty / wide foil for wrapping large cuts of meat (especially brisket and pulled pork) on the smoker).
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.
Yeah, I’ll be sticking with heavy duty
You can buy EXTRA EXTRA heavy aluminum foil - 60-80 microns, or 3/1000 inch - around Passover time at Kosher/Jewish markets. This extra-heavy stuff is used to cover countertops and stovetops for the Passover holiday.
You can actually fold this to create a baking form or grill pan - it will stand on its own. It is as thick as - or thicker than - the foil used to make single use baking pans.
It makes cookie baking really easy - I cut out rectangles, fold over the sharp edges, and I have super-thin baking sheets that let the heat get to the bottom of the cookies.
Also holds up really well for big grilling jobs. I put this down under my portable grill for extra fire insurance.
HOWEVER the cut edges are really sharp - it's basically the thickness of a razor blade. You can get the mother of all paper cuts from this stuff.
It is still very useful to have a roll of this stuff around... if you don't use it for baking, you can build your own drone 😄
Is there a brand I could get online? I googled passover foil and not no where.
@@queerdorif you’re USAmerican, Walmart sells Ox Plastic brand foodservice foil
What a fun video! You two just made my day.
This was sorely needed and very informative. Love your energy and the work you do!
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
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.)
Fascinating. Thank you for ecucating. The percentages you gave makes it more economical and much more sensible to not use heavy duty. Interestingly, i can't prove this, but i just have a feeling that heavy duty thickness was regular duty 30 or so years ago 😊.
I use parchment as more of a non-stick surface on baking sheets, as long as the oven temperature is below 450F. Even at 425 the parchment will brown a little. I always have a folded sheet of parchment in the toaster oven since it dramatically simplifies cleanup.
I also use it for rolling out dough since I'm not a fan of directly using my countertop. I have even used it for wrapping tamales and other items in a steamer with a good degree of success.
Surprised and super happy to see Costco considered - ik youve been avoidant of it because of its premium paywall status, but Kirkland brand need to stand the ATK tests! Peanut butter next :)
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.
Can you do a video comparing parchment w silicone baking mats vs perforated baking mats? Love u guys thanks.
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.
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.
So many people I know use non-stick foil, including myself. I never see it being reviewed. I found it to be a game changer when cooking baked items. We sometimes keep a cheap foil on hand for menial tasks.
I have used 'non-stick' aluminum foil and it does a much better job than regular foil when grilling. Oily sprays work okay, too. Just a bit messier. Perhaps a few comments on the non-stick one day may be helpful.
Did you look at the Non-stick version Reynolds sells? I’d love to know if it really makes a difference. Another great video, Ladies! Well done!
You did not mention the nonstick Reynolds wrap. We’ve been using it for a few months now and love it. It works great.
PS we love the hats
I didn’t know foil could be used in the microwave until I recently replaced my microwave, read the manual, and stumbled across this revelation!
I use the heavy duty variety for my BBQing outdoors. In the kitchen, regular works fine. Although i feel like we're getting a little shrikflation on the regular version, seems thinner than in the past, and tears too easily.
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.
yes, the two sides do make an impact for thermal transfer speed. and yeah, as you recall, also has a relatively small effect if the cooking time will be quite long either way.
I love the Kirkland foil. I put Scotch brand name packing tape (big difference to generic) on the box to help keep it together since I’ll take years to use it.
📣 I prefer to reuse aluminum dishes from pies, coffee cakes, pastries, etc. I try to avoid denting them too much when I'm cutting their contents. I soak and wash them like any dish and reuse them many times. I've eliminated almost all of my aluminum foil usage!
I love aluminum foil! I prefer it over wax paper, parchment paper, and cling wrap.
I buy the regular and the long heavy duty at Costco. Perfect product at a deduced price.
Wilton brand parchment paper has the highest oven temp tolerance in the retail market. It's rated up to 450°F.
I bought the big restaurant foil package from Costco years ago wrote the date I started using it! Pain because it’s in the pantry vs drawer but the foil is A+ iMO. When that ran out I bout a second one to work through for years
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.
This is very is very informative but is also lots of fun. Great enthusiasm 👍 😀 👏👏👏
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!! 😂
Your videos are always interesting, informative, and fun.❤
You ladies always give great advice that is always grounded in reality, without myths or Fads.
Switching to parchment 1/2 and 1/4 sheet pan liners, I reduced my aluminum foil usage down significantly. in this case, Amazon is your friend. You can buy a box of 200 sheets, for a reasonble price.
The quality of cutters, I believe has gone down in general, over the years, so Invested in a quality foil dispenser so it doesn't matter what brand I buy..
Use store brands whenever possible. Walmarts foil, sotrage bages and film cost almost 1/2 as much as major brands, however, "dollar store" or discount store foil is generally terrible.
Don't wrap you leftovers in foil. That's so 1970's. Also don't wash your foil...Saving a few cents is not worth the posibility of a trip to urgent care and lost time from work from food poisoning.
All this being said, If I had a larger kitchen and more counter space, I would just buy food service film and foil, leave it on a conter 😀and call it good.
Any thoughts on non stick aluminum foil?
I was wondering about that also.
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!
You guys had way too much fun on this one😁Love it!
Finally! I have all my questions answered!!!! Thank you so much ladies. Great video!
needed a video like this! thank you. also the crowns were so cute :)
With Walmart being such a major supplier today, I wish that the test kitchen would consider testing their store brand (great value) with more items.
I used to work in a box 🗃 factory 🏭 in Appleton wi, management was completely dishonest. There was a manager named Nate Lewis his father in law also worked there and said he had no use for that guy. 😢
Just buy the Reynolds Wrap foil once. Then when you run out of that roll of foil, keep the nice Reynolds Wrap box to put in a roll of the cheaper store brand foil subsequently. That way you get the sturdy box with a good cutter and save money.
Who knew I needed a best foil video :)
for convenience I buy the pre-cut sheets; I also keep a roll on hand, but I find the pre-cut to be very satisfactory.
This was so helpful! I’d love to snag the Kirkland box for the sturdiness, but even the grocery store size takes me a year+ to get through… I’d have it until I retired 😂
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?
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.”
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.
The "eco friendly" brands of anything tends to be poorly designed and I guess aluminum foil is no different.
I wish they had commented on the non-stick version of aluminum foil, but otherwise a very informative video, as always.
Reynold's nonstick foil is great! Baked and broiled things really don't stick.
You two had WAY too much fun doing this video
36 year old male from germany. Im subscribed and everything hahaha
Love the goofy, buddy vibe. More like this please!
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.
Love you two ladies! Great job, so informational!
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.
Use heavy-duty foil if your priority (like mine) is low-hassle.
It's all about the box whether it's foil or plastic wrap... Fun video
hmmmm...could have mentioned reynolds non-stick foil as well. i love it!
wait. this was so entertaining and fun, yet informative. I love it!
That could have been longer
"Saran" wrap next?
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.
They are all basically the same because the name brands are producing the products that become the house brands. Although the stores will sometimes want a slightly different specification, if that is possible at the lower cost.
"I'm protected cos I made this hat from Aluminum Foooooooillll"
- Weird Al
Great info! Y’all are the best! 😊
I can say that Dollar Tree aluminum foil is complete junk. I’ll stick with Reynolds because it’s the best!
I prefer heavy duty, regular is too thin. Also, my town specifically said they do not accept aluminum foil for recycling, so it depends.
Great video. I would have loved to see a non-stick foil discussion. Thanks!
I would guess that almost all aluminum foil brands are made in the same factory...
In my testing...I'll stick with heavy -duty if available. I do reuse mine.
Very helpful and informative. Thanks 😊
I need these 2 gals to do hundreds of these gear videos.. awesome.
Love this honest review. No sponsorship matters!
I mean it's literally a sheet of aluminum why would there be a difference :O
But still cool and wholesome to watch! Thank :)
you guys are entertaining and informative! thanks! (and hilarious!!!)
Why use a micrometer instead of just weighing the foil and dividing by the area? Seems that would have been a much better measurement. You could then divide by price too.
Great hats.
Love this. Everyone needs to watch this.