What’s better for wrapping food—plastic or aluminum foil?

By Ethel Tiersky

Jan 25, 2011

For many foods, it doesn’t matter. Either one can protect foods well. When that’s the case, use plastic because it has these advantages: 1) it’s transparent, so you can see what’s inside; and 2) it’s less expensive. Aluminum foil will work better if the food needs more protection. (Think, for example, of a sandwich made on soft bread that you’re carrying to work). For covering food in the oven and lining the oven pan, of course aluminum foil is the product to use. For freezing, the best option is plastic freezer bags or plastic containers. If you use aluminum foil for freezing, use nonstick aluminum foil, or wrap the product in plastic wrap first and then in aluminum foil. Regular foil sometimes sticks to food and can be difficult to remove.

Source(s):

Harvard Medical School Family Health Guide “Microwaving food in plastic: Dangerous or not?”

www.health.harvard.edu/fhg/updates/update0706a.shtml

Timothy J. Bowser, Ph.D.,cutter Oklahoma State University, Dept. of Biosystems and Agricultural Engineering

General Guidelines for Wrapping Foods

What produce needs to be wrapped before refrigerating?

Should I wrap raw vegetables loosely or tightly before refrigerating?

How should fruits be wrapped before refrigeration?

Can I refrigerate meat and poultry in its store wrapping?

How should food be handled and wrapped for freezing?

Using Plastic Wraps, Bags, and Containers

Are some plastic wraps more effective than others?