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]

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?