Corroding Reynolds Wrap

Another food site I visit had a post today about Reynolds Wrap corroding on top of food it is placed over. One poster from Hawaii said it has been happing for a long time. Others are just beginning to notice it. I have not seen any of this in my kitchen...have you?

I've seen this very often when I've kept food in aluminum foil wrap (Reyonlds brand is not alone in this) overlong. I've taken to using Stretch-Tite (tm) plastic cling wrap to avoid this problem.

-Paul W.

Yes, I've seen this for years. Not only does it happen when I store something, sometimes it will happen when I cook something, especially if it has acide in the recipe like lemon or vinegar. I always attributed it to the acide content. It's not?

It is. Acidity will eat right through the stuff.

Yeah you don't want to do casual food wrapping in foil. Plastic wrap is the way to go.

I use foil for blue veined cheeses.

Ok, after reading your posts, I wonder why in my part of the country, I have not seen this nor heard from any of my foodie friends about it? I find this strange. Have any of you with the problem contacted Reynolds?

I have noticed this effect, and learned years ago not to use aluminum foil for anything acidic.

Ok, after reading your posts, I wonder why in my part of the country, I have not seen this nor heard from any of my foodie friends about it? I find this strange. Have any of you with the problem contacted Reynolds?

What do you expect Reynolds to do, Karen? The problem is the aluminum from which the foil is made. They could switch to an unreactive and non-toxic metal, I suppose, but gold foil would cost a trifle more, I expect Alternatively, they could market an aluminum foil that has been coated with a polymer, but that again would substantially increase the price (and be much more prone to damage)

Mark Lipton

This is, of course the same thing I talk about all the time when I teach classes.

Do *not* use acids in a cast aluminum pan. Unless it's lined.

Most restaurants use cast aluminum on the cooking line. (They're cheap.) You can see the pitting in the pans after just a few deglazes with wine or citrus or even tomato products.

Ok, after reading your posts, I wonder why in my part of the country, I have not seen this nor heard from any of my foodie friends about it? I find this strange. Have any of you with the problem contacted Reynolds?

What do you expect Reynolds to do, Karen? The problem is the aluminum from which the foil is made. They could switch to an unreactive and non-toxic metal, I suppose, but gold foil would cost a trifle more, I expect Alternatively, they could market an aluminum foil that has been coated with a polymer, but that again would substantially increase the price (and be much more prone to damage)

Mark Lipton

I don't expect Reynolds to do anything Mark, because as I posted - I have not had this trouble nor even heard of it until yesterday on another site. Since I do not store food in this product, but only use it as a "lid" so to speak for casserole dishes and occasionally wrapping a turkey after Thanksgiving, or a roast. Perhaps the folks who are having trouble with it are using it in a way it was not intended to be used. So when I suggested that those who have had trouble, to call Reynolds, it was with the idea that Reynolds may be able to offer suggestions for proper usage.

I have never noticed any corrosion. But the climate I live in is quite different than the continous warm, humid climate of Hawaii.

[Jenise]

Yeah you don't want to do casual food wrapping in foil. Plastic wrap is the way to go.

I use foil for blue veined cheeses.

This is interesting. Why specifically blue-veined where, I suppose, you would use plastic for other cheeses?

Karen, I wrote Reynolds about this issue some time ago. I knew "Reynolds Wrap® Aluminum Foil is 98.5% aluminum. The balance is primarily iron and silicon. These are added to give the strength and puncture resistance obtained only in the alloy used in Reynolds household foil."

My hypothesis was that the black pinholes were reactions between the iron and various food chemicals, especially acids -- a sort of rust. Reynolds disagreed; here's their reply:


Dear Robert:

Thank you for letting us know of your recent experience with Reynolds Wrap® Aluminum Foil used to cover your food. We would like to apologize for the inconvenience you experienced.

The problem that you described appears to be the result of a reaction between the food and the aluminum foil.

On very rare occasions aluminum foil may form small pinholes when in contact with salt, vinegar, highly acidic or spiced foods. Contact with dissimilar metals like sterling silver or silver-plated trays, stainless steel or iron utensils can also cause this reaction.

This may occur with any brand or weight of foil and does not affect the safety of the food. The product of either of these reactions is a harmless, nontoxic aluminum salt that can be safely consumed. Some aluminum salts are used to compound medicines for the treatment of stomach disorders. The food can be safety eaten; however, the aluminum salt particles can be removed to improve appearance.

We hope this information will be helpful to you in your future use of aluminum foil. I have mailed a complimentary coupon to you for your inconvenience.

Please let us know if we can be of future assistance.

Jim, Reynolds Consumer Response
ContactUs@reynoldskitchens.com
Ref # 871949


PS: bitching about consumer goods almost always results in getting free samples of the product as happened here. I discovered that factoid back in my college years when I complained about two large tablets: "the damn things just wouldn't fizz". Their reply:

"The enclosed non-fizzing 'capsules' are not Alka Selzer but have been inserted into the bottle to prevent the capsules from breaking during transportation. Customers very rarely confused the inserts for capsules.

"We apologize for any inconvenience, and hope you will give our product another chance with the enclosed samples."

My file of bitch letters is now over a 1000 missives, with almost a 100% sample rate. Some of the fun has evaporated over the years; I discovered most consumer companies will send a free sample if all you do is ask for one.

Bob

[Robin Garr]

Karen, I wrote Reynolds about this issue some time ago.

Hey, Bob, welcome back!

I discovered that factoid back in my college years when I complained about two large tablets: "the damn things just wouldn't fizz". Their reply:

"The enclosed non-fizzing 'capsules' are not Alka Selzer but have been inserted into the bottle to prevent the capsules from breaking during transportation. Customers very rarely confused the inserts for capsules.

That is laugh out loud funny, Robert!!

Yeah you don't want to do casual food wrapping in foil. Plastic wrap is the way to go.

I use foil for blue veined cheeses.

This is interesting. Why specifically blue-veined where, I suppose, you would use plastic for other cheeses?

Plastic will "suffocate" the good mold in blue-veined cheeses - and, frequently, allow other, more virulent strains,which may have been picked up along the way to flourish. Foil lets it breathe.

Yeah, plastic is fine for most other types of cheese, as is parchment paper.

[Jenise]

Plastic will "suffocate" the good mold in blue-veined cheeses - and, frequently, allow other, more virulent strains,which may have been picked up along the way to flourish. Foil lets it breathe.

I use foil for several jobs where a little breathing is a plus, but hadn't understood that about blue cheeses. Cool, I do that from now on. Thanks!

Plastic will "suffocate" the good mold in blue-veined cheeses - and, frequently, allow other, more virulent strains,which may have been picked up along the way to flourish. Foil lets it breathe.

Yeah, plastic is fine for most other types of cheese, as is parchment paper.

Foil breathes??? That seems unlikely to me, Chef. Perhaps it's just that it doesn't easily seal tightly, so there's always a little space for air exchange? Paper works for me when storing cheese (and not in the fridge).

Mark Lipton

So when I suggested that those who have had trouble, to call Reynolds, it was with the idea that Reynolds may be able to offer suggestions for proper usage.

Gotcha, Karen. Sorry for being confused, but I thought that you were suggesting that there was a (fixable) problem with their product.

Mark Lipton

Plastic will "suffocate" the good mold in blue-veined cheeses - and, frequently, allow other, more virulent strains,which may have been picked up along the way to flourish. Foil lets it breathe.

Yeah, plastic is fine for most other types of cheese, as is parchment paper.

Foil breathes??? That seems unlikely to me, Chef. Perhaps it's just that it doesn't easily seal tightly, so there's always a little space for air exchange? Paper works for me when storing cheese (and not in the fridge).

Mark Lipton

Precisely. Store some blue-veined cheese in foil for a month beside some wrapped in plastic wrap.

Open both. I think you will be very surprised at what you see.

Also, let me know the next time you buy a blue-veined cheese that doesn't come wrapped in foil.

Also, let me know the next time you buy a blue-veined cheese that doesn't come wrapped in foil.

That would mean I'd have to email you every time I buy blue cheese.

This is, of course the same thing I talk about all the time when I teach classes.

Do *not* use acids in a cast aluminum pan. Unless it's lined.

Most restaurants use cast aluminum on the cooking line. (They're cheap.) You can see the pitting in the pans after just a few deglazes with wine or citrus or even tomato products.

Besides which, that aluminum that corrodes from the acid ends up in the food you consume, and aluminum in the diet is not at all good for the body or mind.

Years ago I made some fruitcakes which I soaked with brandy and wrapped in foil. Most of the foil dissolved.