Aluminum in the oven: good or bad idea?

When we are preparing to place a preparation in the oven, such as cookies or salmon en papillote, we commonly use aluminum foil. After all, even if you leave it at 180°C for around thirty minutes, there is no chance of burning yourself by touching the aluminum. The reason ? Aluminum reflects heat instead of storing it.

Aluminum foil, a health risk?

Upon contact with heat, there is a chance that aluminum foil will transform into a powerful neurotoxicant. The residues can then be deposited directly on food, nothing like it to create a toxic cocktail! In contact with salty or acidic dishes, a chemical reaction will be more conducive to contact with toxic aluminum residues.

Aluminum damages the oven

We use aluminum to avoid dirtying the oven and yet it would damage it! The height of it, right? As mentioned above, aluminum reflects heat. Therefore, if the high temperatures are not stored by the paper, they propagate into the passenger compartment, and consequently increase the heat of the oven. A phenomenon which would end up damaging the walls of the oven, through repetition.

Aluminum is reserved for preserving rather than cooking food.

So much for the “anti-burn” virtues of aluminum foil, to cook food in the oven, choose parchment paper instead, a safe alternative! Otherwise, we reserve the aluminum for wrapping sandwiches or keeping leftover meals cool.

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