What is different between hard tempered and soft tempered?

I am not so sure this page qualifies as a stub. It definitely has more than one paragraph, and I am not sure what more needs to be covered. If no one disagrees, I am going to remove the stub notice. b4hand 18:14, 3 Jun 2004 (UTC)

Agreed - I stubbed it when I originally found it as a one-liner, but I think between us we have now said everything that can be said about it. I wish someone with a micrometer screw would go and measure the thickness of a sample, though - I just worked it out by measuring a roll and doing some trigonometry to work out how many layers there must be in it, and the error margin must be considerable. seglea 02:56, 9 Jun 2004 (UTC)

Thanks for the image, user:Splarka! And it finally answers my question about thickness (hey, I was only out by a factor of 2). seglea 23:50, 15 December 2005 (UTC)[reply]

I had a lab project in a chemistry class in high school where we measured the thickness of different grades and brands of aluminum foil. We did this by weighing the sheets and measuring the area of one face of each of the sheets. We then used the known density of aluminum to figure the thickness. --Kalmia 07:47, 17 October 2006 (UTC)[reply]

Why does it hurt when foil touches tooth fillings?

Good question. I think it's something about electrical potentials set up when two different metals come into contact, but I don't know the detail. seglea 23:50, 15 December 2005 (UTC)[reply]

I've changed the term alufoil in the text to 'aluminium foil'. The phrase 'alufoil' is not in common usage in all localities; for example, in Australia it is referred al-foil. The full name, Aluminium foil, on the other hand, is clear an unambiguous.

I've noted at that both these two abbreviations (alufoil and alfoil) are used when referring to aluminium foil.

The article states that the electrons emitted by the microwave cause an arc to jump between sharp points in the foil. Isn't that incorrect? Isn't the reason why placing foil in a microwave is dangerous the fact that an electric field forms around sharp points due to microwave photons hitting the foil which causes a spark or an arc to jump between two or more points in the foil? Adityan 00:06, 30 December 2005 (UTC)[reply]

Is anyone familiar with anodization? Anodization is the process through which gold aluminum foil and other colorrs are created. It would be nice to provide more information about the manufacturing of decorative foils, or link to other sources.

When cooking, I am sure that I have heard that there is a correct way up for the foil to be. i.e. is it shiny side up or down. But I can't for the life of me remember what the correct way is. Anyone know? Ed 17:07, 30 April 2006 (UTC)[reply]

It depends on what you are cooking, but it seems that the best idea would be to cook food with the shiny side down and the dull side facing up. The reason for this is that the the dull side is less shiny, so it will not reflect the light and heat away as much as the shiny side does.

Is Aluminum foil 100% pure aluminum? What is the chemical composition of standard aluminum foil that you can purchase at the supermarket such as Reynold's wrap?

What is different between hard tempered and soft tempered aluminium foil?

Personal anecdote.

I've noticed the matte side doesn't stick to my wings when I bake in the oven compared to the shiny side. --Capsela 21:11, 17 December 2006 (UTC)[reply]

There's a widely held urban legend that cooking with aluminum foil (and god forbid, smoking drugs from it) can cause leukoencephalopathy and alzheimer's disease. Is there any truth to this, and should it be covered in this article?

There is a story related to this- which may be an urbal legend in itself. It is said that in the 1930's a major manufacturer of aluminum cookware was approached by a man who planned to extort fundds from them. He said he was a professional rumor-spreader and if they dodn't pay him a large sum he's spread the rumor that the late film actor Rudolph Valention was killed by eating food cooked in an aluminium pot. The company refused to pay, and the rumor was succesfully spread. I can't vouch for any truth in this story, but the Valentino rumor WAS very widespread for decades- and considering the corrosive effects acidic foods like tomato sauce can have on uncoated aluminum cookware (common in the old days) it was easy to give it credbility. (Valentino's death was caused by peritonitis after a perforated ulcer.)Saxophobia 22:39, 11 January 2007 (UTC)[reply]