On Tue, 21 Oct 2003 07:01:30 GMT, Robert Klute > wrote:

>On 20 Oct 2003 16:29:08 -0400, Don Saklad >
>wrote:
>
>>Would there be any advantage using aluminum foil in the oven on pans by
>>placing the foil dull side up?...
>>
>>So far with respect to the question, resources explaining this do not give
>>technical reasons for their explanations.
>
>From the Reynolds Wrap website (www.reynoldskitchens.com):
>
>Which side of Reynolds Wrap® should I use, the shiny or the dull side?
>
>Actually, it makes no difference which side of the Reynolds Wrap®
>Aluminum Foil you use — both sides do the same fine job of cooking,
>freezing and storing food. The difference in appearance between dull and
>shiny is due to the foil manufacturing process.

I use it with shiny side toward the food, in spite of knowing the
above. I just makes me happier. OTOH, if I happen to cover a dish the
'wrong' way, I seldom reverse.