3

votes

do you cook using aluminum foil/pans?

Answered on September 12, 2014
Created August 08, 2011 at 3:02 PM

I'm kind of paranoid about using aluminum foil to bake things in, but it looks so convenient. Anyone have views on this?

Medium avatar

(10611)

on January 30, 2012
at 02:19 AM

I'm a Pyrex fiend, or Fire King when I can find it. The big covered bowls are pretty good for medium sized roasts, while I can crowd a lot of squash pieces into a 9 x 13 for baking. I also use a lot of foil which I got for free at work. Mostly for wrapping food, but also to protect meat from direct grill flame. [Which begs the question of which is more hazardous, carcinogens from char or aluminum leachate?] I'll also smoke on foil, and usually an inedible crust forms between the foil and the meat.

518bce04b12cd77741237e1f61075194

(11577)

on January 29, 2012
at 10:48 PM

An alternative to using foil lining when baking is silicon. That stuff is the best. I also wrap all my potatoes/root veg in parchment packets if I need something to keep the heat in.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 29, 2012
at 09:47 PM

I still use foil as a lid on some items, but I try to use stainless steel, glass or ceramic containers as much as possible.

3c6b4eed18dc57f746755b698426e7c8

(5147)

on January 29, 2012
at 09:10 PM

I'm mulling this over, too, since I have ditched my George Foreman grill and use my electric oven for cooking all my meats. I have to say, I revolutionized my cuisine by using an aluminium foil-wrapped pan to cook my steak. They're so much better than a grill or pan frying. Is Pyrex the only way?

5d6a58590ba76136e8dc50c561c8ada2

(450)

on August 08, 2011
at 08:06 PM

i have only been using parchment paper for baking :) works well and doesn't stick.

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8 Answers

11
Fe535c4994ac6176f76e1ff6d29eb08a

on August 08, 2011
at 03:29 PM

I have no issues using aluminum. I know there are are studies linking it to Alzheimer's, but just as many studies refuting those. Aluminum is the third most common element on earth, so it seems rather difficult to avoid.

I think the smarter thing to do is to make sure you get planty of fat, since thats what your brain is made of. Also exercise both body and brain. A strong body keeps the brain full of blood and oxygen, and a brain that is consisntely worked will stay strong just like a muscle.

5
1568416ef28477d1fa29046218d83ddd

(6235)

on August 08, 2011
at 03:55 PM

I would not function in the kitchen without foil. It makes it possible to bake and broil without a lot of clean up and I don't have a dishwasher. It seems like a reasonable trade off given the ambiguity of the studies.

I did stop using antiperspirant and now make my own deodorant as a sop to my worries :)

3
D5d982a898721d3392c85f951d0bf0aa

(2417)

on January 30, 2012
at 05:32 AM

I'm a lot more concerned about plastics leaching into my food. I mostly avoid aluminum in the kitchen because of the environmental consequences.

3
1da74185531d6d4c7182fb9ee417f97f

on January 29, 2012
at 10:04 PM

I thought this was a good blog writeup on using aluminum.

"aluminum as it relates to bakeware is only released into your food if you scratch it. [...] Therefore, when removing cookies and the like from your aluminum bakeware, just take care not to use metal utensils that can easily scratch the aluminum and release this metal into your food. Wooden spatulas would be the best choice for handling the food when working with aluminum."

3
76c885d7d27e6c83542ea493ca866dcd

(2178)

on August 08, 2011
at 04:02 PM

I do not. I've seen Alzheimer's do its work, and I'd rather be safe than sorry.

3
44348571d9bc70c02ac2975cc500f154

(5853)

on August 08, 2011
at 03:44 PM

Yes i often bake eggplant slices in aluminium, sometimes braise short ribs too. If i dont feel like getting out my 6,5L Cousances cast iron pot.

1
F2b854f65de6621f5ecb6ec9ba14eb49

on August 08, 2011
at 04:03 PM

I heat all our food in the toaster oven on a foil lined tray and bake on foil. This issue is worrying me to, but it is just super convenient and functional.

We did, like Vrimj, cut out antiperspirant.

I am looking into using parchment paper more to bake fish and line cookie sheets but that's as far as I have gotten.

5d6a58590ba76136e8dc50c561c8ada2

(450)

on August 08, 2011
at 08:06 PM

i have only been using parchment paper for baking :) works well and doesn't stick.

0
3c6b4eed18dc57f746755b698426e7c8

on January 29, 2012
at 09:08 PM

So it seems like there is no consensus on whether aluminium foil is safe to use or not. I just started using my Black & Decker mini electric oven to roast everything from steak, fish to sweet potatoes and parsnips.

So how safe is the ubiquitous foil, especially when it's being roasted? I notice that the grease and juice from my steak often oozes out and actually boils on the foil. I imagine some of that would b sucked back into the steak, since I let the steak rest for 15 minutes after the roast, like someone from here recommended.

I'm not too worried about roasting yams and vegetables, since no juice oozes out. But would you eat beef or pork that's roasted in a pan covered with aluminium foil?

If not, what is the alternative? Pyrex, yes, but these mini electric ovens are small and most Pyrex won't fit and it's hard to cook yams and bulky vegetables in them. What do u do?

Medium avatar

(10611)

on January 30, 2012
at 02:19 AM

I'm a Pyrex fiend, or Fire King when I can find it. The big covered bowls are pretty good for medium sized roasts, while I can crowd a lot of squash pieces into a 9 x 13 for baking. I also use a lot of foil which I got for free at work. Mostly for wrapping food, but also to protect meat from direct grill flame. [Which begs the question of which is more hazardous, carcinogens from char or aluminum leachate?] I'll also smoke on foil, and usually an inedible crust forms between the foil and the meat.

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