4 mistakes when using aluminum foil that can easily cause fire, explosion and brain damage

In culinary, aluminum foil is used to preserve and wrap food when cooking. Because it can withstand high temperatures, heat and abrasion. It not only prevents food from sticking to the container but also protects cooking utensils (especially ovens, microwaves, etc.) from oil stains. At the same time, aluminum foil can also retain moisture, keep warm, and prevent grease and water from spilling during cooking. Keep food hot and delicious longer before enjoying.

Aluminum foil is now widely used, not only in restaurants but also in households. However, experts say that most people use it based on feelings and word of mouth without knowing how to use it properly, which foods are suitable and which foods are not.

Here are 4 mistakes when using aluminum foil that can be said to be no different from taking poison, harming the body and easily causing fire or explosion, as warned by experts:

1. Put foil in the microwave

Many people like to use foil when preparing food in the microwave because they think it is convenient to keep the oven clean and the food retains more nutrition by being covered. However, British nutritionist and culinary expert Grace Vallo affirmed that this was the wrong action.

While keeping the bottom of your microwave clean and tidy can reduce the amount of cleaning required, it can also hinder heat distribution and cause uneven cooking. This can also happen when you wrap food tightly in foil, making it harder for it to cook evenly.

In particular, using aluminum foil in a microwave oven can easily clog the vents, causing the temperature to rise, and microwaves cannot penetrate, creating sparks that can easily cause the oven to burn. In addition, you should never put paper bags, plastic bags, or newspapers in the microwave oven because they can emit toxic gases or catch fire under the high temperature in the oven.

2. Use foil with acidic foods

Master Cai Zhengliang of the Taiwan Nutrition Association (China) said that not all foods are suitable for use with foil. Especially acidic foods such as:

- Vinegar, lemon.

- Tomatoes (including tomato paste).

- Sauces, foods/spices containing alcohol.

If aluminum foil is used with the above foods, its acidity will corrode the aluminum foil and dissolve the aluminum ions during the heating process. Not only will it affect the flavor of the dish, it will also be toxic to the body. When aluminum is absorbed through food into the body, it cannot be digested and will accumulate in body parts such as the liver, kidneys, bones and tissues in our brain.

People exposed to aluminum may have stomach aches or feel tired. It affects our nervous system. Patients with Alzheimer’s and depression who are exposed may experience memory loss, anxiety, asthma…

Even if they are only wrapped for preservation and not heated, they can cause a chemical reaction that spoils, rots, and molds the food faster. He recommends cooking the ingredients first, removing the dish from the foil and then adding vinegar, lemon, tomato paste and other acidic substances. If you want to use it for preservation, wrap it in a layer of paper other than the food first and then cover it with foil.

3. Use foil to line the air fryer

In recent years, oil-free fryers (air fryers) have become increasingly popular. This has also led to many people making fatal mistakes when using them every day without even realizing it. Among them, there is a common mistake emphasized by Master Cai Zhengliang, which is using aluminum foil to line the oil-free fryer when cooking.

He said that using aluminum foil in an air fryer does not make food tastier or faster as rumored. Meanwhile, the principle of an air fryer is to heat with a heating tube, allowing high-temperature air to heat food quickly. High-temperature air can push oil out of food, but paper can also absorb oil and burn.

Therefore, if you use aluminum foil to line the bottom or around the pot, it will easily cause a fire or explosion. In particular, if the food is too light, the circulating high-temperature air flow can cause the aluminum foil to float, contact the heating tube and then catch fire more easily. Overusing aluminum foil can also cause the non-stick coating of the air fryer to quickly become damaged, and the food will also be difficult to cook evenly due to the heating mechanism from the bottom up.

4. Use foil to wrap leftovers

It is not difficult to see people who often wrap leftover food in plastic wrap or foil and put it in the refrigerator. Especially when the food comes with sauce or is already served in foil, they often choose to wrap/leave it in foil. Because it is convenient and the water does not seep out easily, it is very convenient to heat it directly when taking it out.

However, nutritionist Lindsay Malone (UK) said that this is a dangerous action because it creates conditions for bacteria to grow and increases the risk of poisoning. On the other hand, the impact of highly active metals such as aluminum when exposed to watery, highly acidic foods will be toxic, causing food to spoil quickly.

Just as we need air to breathe, bacteria need air to thrive, she explains. Some bacteria, like staphylococcus and Bacillus cereus, which cause food poisoning, produce toxins that are not destroyed by high cooking temperatures. When a hot meal is left at room temperature for more than two hours, bacteria grow rapidly. Using aluminum foil to wrap food poses a similar risk, because it does not completely seal the food from air.

Instead, she recommends that when packaging leftovers, always store them in shallow, air-tight containers to speed up the cooling process and prevent bacteria. Of course, you need to let the food cool completely and put it in the refrigerator for 2 hours at room temperature.