Why is one side shiny and other side dull? Does it have a coating or something?
Which side should be used to touch the food? And which side should be outside ?
In: 2
The shiny and dull sides are simply a result of the manufacturing process. The foil gets squeezed between two giant metal rollers to press it thin. In order for more output the factories roll two spools of the thick foil between the rollers at once. The side pressed against the rollers is smoother and shiny. The side pressed against the other foil isn’t as shiny because the foil is already a rougher surface. So it isn’t an intentional or functional choice in manufacturing. It’s just a result of the process.
TL;DR it serves no function and is merely a result of the manufacturing process. Ignore it entirely when cooking.
Most of the time it makes zero difference.
Reynolds Wrap does have a specific product seperate from their normal foil and heavy duty foil. It is labeled “nonstick foil” and had a nonstick silicone coating applied to one side making it look dull.
So unless you paid extra for the nonstick coating, it won’t make a difference. If you did pay extra for the non stick coating, you use the dull coated side.
When using it to keep something hot after cooking I always use the shiny side on the inside because I assume that side reflects the heat better. I have no idea where I got that from, think I read it somewhere or learned it from someone but thats what I do.
edit: Looked it up and while it does scientiffically work like that, the difference in reflection of the heat is imperceptible and thus not really a useful practice apparently.
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