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A LUMINUM F OIL

History of Aluminum Foil

Alfred Gautschi of Switzerland invented aluminum foil and was awarded a U.S. patent in 1909 (patent number 917,285). His patent claims the utility of aluminum foil for packing chocolates and other eatables and outlines a process for making sheets of aluminum foil that are thinner than 110 of a millimeter. The first use of aluminum foil in the United States was to protect candy, such as Life Savers. It replaced the thicker and more expensive tin foil in American kitchens in 1913.

How Aluminum Foil Works

Aluminum is a metal, and as such it is malleableyou can bend it without damaging it. It also doesnt corrode easily. Unlike iron that rusts in the presence of oxygen, aluminum

Shiny Up or Shiny Down?

Which side of aluminum foil should face the food? Common physics sense suggests that the shiny side should reect more radiative heat, and therefore should be on the outside for refrigerated food (to keep the heat out) and inside for cooking (to keep the heat in). But in actuality there is very little dierence between the amount of reection from the two sidescertainly not enough to concern the leftovers chef.

is slow to react with oxygen, and when it does, it forms a surface barrier of aluminum oxide that protects the aluminum atoms below it. Kitchen aluminum foil, which is manufactured to a thickness of about 210 of a millimeter, protects food by keeping out oxygen, light, bacteria, and water. Other favorable properties of aluminum are its material strength and low weight, and its high heat conductivitywhich means that heat passes easily through the foil. Dont wrap your body in aluminum foil before going skiing! You will notice that one surface of aluminum foil is shiny and the other is dull. This is the result of the manufacturing process. Two sheets of foil are squeezed between rollers and later separated. The inside surfaces of both sheets are dull, but the sides that were facing the rollers are shiny.

The Way Kitchens Work