A versatile kitchen staple, aluminum foil helps achieve hassle-free cooking. But things can easily go south if it sticks to food in the oven. The good news is there’s an easy fix to this common issue. Chowhound spoke exclusively with Emmy Clinton — founder of Entirely Emmy, chef, and recipe developer who uses aluminum foil nearly every day in cooking — and food science consultant Edmund McCormick to finally put an end to this matter. «While you may look at aluminum foil and think it’s smooth, it actually has very small ridges that cause food to stick,» Clinton explains. «Once cooled, the food becomes harder and bonds even more to the grooved foil.»
McCormick gives a scientific explanation behind this predicament. «When food cooks, proteins denature and sugars caramelize, essentially bonding to those microscopic anomalies,» he says. As such, food sticks not just because of the texture of the foil but also because of the chemical reaction that happens during cooking.
Clinton points out specific dishes are more prone to sticking, specifically those high in sugar or protein, as well as ingredients that are acidic or contain moisture. She gives marinated meat as a prime example, especially if you’ve added sugar or citrusy ingredients like you typically find in barbecue sauces. Sugar and heat results in caramelization that makes it stick to the foil. Food with generous amounts of cheese, vegetables, and even fish and eggs have a tendency to stick. Fortunately, there are a lot of ways to rid yourself of this problem, including enlisting the help of oil or parchment paper.
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Preventing aluminum foil from sticking to your food
A container wrapped in aluminum foil against a rustic wooden background.
A container wrapped in aluminum foil against a rustic wooden background. — Aleksei Isachenko/Shutterstock
There are a lot of solutions to navigate the familiar pain point of food sticking to foil, but a trick suggested by Emmy Clinton is probably the easiest one: Add a very light coating of oil to the foil. Butter can also work, especially if the recipe calls for it. But while both ingredients can do wonders, those who are watching their calorie intake might benefit from using non-stick foil — where the matte side is treated with a non-stick coating. Regular aluminum foil has two different sides, but they only look different because of the production process.
That said, you can cheat your way into making the foil non-stick by wrinkling it beforehand, suggests Clinton. Be careful in doing so, though, as to not sacrifice the integrity of the material. Edmund McCormick has another oil-free solution, and it’s a parchment paper cooking hack you’ll use forever: utilizing a parchment paper partition to separate the foil from the dish. It’s a convenient option that can handle heat exposure up to 425 degrees Fahrenheit, though, it’s best to use silicone-coated parchment for maximum non-stick properties.
Additionally, McCormick mentions the cooking process itself helps — wet dishes, like stews, and sweet treats, like baked goods, shouldn’t be completely covered in the oven for a long time. Overall, it can be a hassle when aluminum foil clings to your food, but these tips and tricks can prevent further sticky aluminum foil situations like a pro — and they don’t even require complex techniques.