Aluminum foil consists of 98.5% pure aluminum with iron and silicon additives for strength. Its melting point is 1,220°F (660°C), far exceeding standard oven temperatures (typically 250-550°F/120-290°C). However, prolonged exposure to high heat may cause thinning or brittleness.
Major brands like Reynolds Wrap confirm foil is oven-safe for:
Wrapping food (e.g., baked potatoes, fish)
Lining baking sheets (with edges folded upward)
Covering dishes to retain moisture
Exceptions include broiler settings exceeding 550°F (288°C), where direct contact with heating elements risks scorching.
Below 450°F (232°C): Safe for all uses, including acidic foods (tomatoes, citrus).
450-550°F (232-288°C): Limit exposure time; avoid crumpling foil tightly around food.
Above 550°F (288°C): Not recommended—risk of degradation and aluminum leaching.
Avoid direct contact with heating elements to prevent sparks or melting.
Use heavy-duty foil (0.024mm thick) for roasting pans to resist punctures.
Create airflow gaps when covering dishes to prevent steam buildup.
Highly acidic ingredients (vinegar, lemon juice) can react with aluminum, causing pitting and transferring metallic flavors. For marinades or tomato-based dishes, parchment paper is preferable.
Crumpled foil touching oven walls or coils may cause arcing in electric ovens. Always smooth foil flat against cookware.
For temperatures exceeding 550°F or acidic recipes, consider:
Parchment paper: Non-reactive up to 450°F (232°C).
Silicone baking mats: Reusable and heat-resistant to 480°F (249°C).
Oven-safe glassware: Ideal for even heat distribution.
No conclusive evidence links dietary aluminum to neurological diseases. The WHO states daily intake from cookware is negligible (<1% of tolerable limits).
Both sides function identically—the shiny/dull difference results from manufacturing rollers, not performance.
Recycling: Clean foil can be recycled indefinitely.
Non-stick coatings: Avoid combining foil with non-stick pans to prevent coating damage.
