Should you put the foil on the baking sheet on the shiny side or matte side?

Every housewife who uses aluminum foil in cooking knows that the sides are different. One is shiny and the other is matte. But few know how they differ and how to properly lay it on a baking sheet when cooking. Looking ahead, we note that their properties are practically similar.

Which side to put the foil on the baking sheet?

Most people don't even think about the difference. Until the sheets are in the hands. And at this moment we involuntarily hesitate - which side to turn the sheet torn off from the general roll?

Many housewives are inclined to cover with the matte side down, as the shiny one heats up more.

What is the difference between surfaces?

For the manufacture of food foil, aluminum is used. It is a safe, non-allergenic metal. It is rolled out to the thinnest sheets on special rollers of a huge size. Two layers are launched into the process at once, which leads to their contact with each other.

It is the side where the contact occurs that becomes matte. When in contact with the shaft, the surface remains glossy.

The main difference is heating. Matte absorbs heat faster and cooks food. At the same time, the glossy side stays hot longer, keeping food usable. It also does not burn on shiny foods.

How to properly lay a baking sheet

It is recommended to lay the foil with the glossy side up when it comes to bedding on a baking sheet. When covering and placing in the oven, use the foil matte side up.

The explanation is simple: the shiny part heats the food faster, and they do not burn. Therefore, food made on a baking sheet with such a bedding will be juicy and fragrant. The matte side heats up faster, so it can speed up the process and keep odors inside the package.

Problems that may arise

Scientists and doctors note that the use of foil is not as safe as we have been assured for many years. At first glance, it is harmless. And this is justified in the case of freezing or storing food under a shiny film.

However, during baking, when exposed to high temperatures, aluminum tends to release toxins. This, in turn, leads to various diseases. They don't form overnight, but regular consumption of foil-baked foods can play a role in this.

Expert advice

Foil is a real find for the kitchen. With its help, you can store, bake, freeze food. Due to its special properties, it literally seals the aromas and juices of the prepared dish inside. The products are marinated in their own juice and are rich and tasty.

To avoid negative consequences, we advise you to abandon the daily use of the film. Also, during cooking, make sure that the food is less in contact with the matte side of the foil. Do not close the baking dish completely, let the air circulate freely. So the dish will come out juicier.