Am I using foil the wrong way round?

There used to be a TV chef (can't remember which one) who said shiny side down and after several programmes and viewers questions admitted it was so it didn't dazzle the cameras and that it didn't make any difference which way you used it.

I have read Indinanas link. As it is just a very thin sheet of aluminium I would have doubted that there would be much difference in heat transmission.

Good question, good answers!
Indinana I now have peace of mind . I did wonder (not in a losing sleep way you understand), but good to know!

I can't believe it makes any discernable difference .... just do what you want.

Don't daughters just love telling you they know better than you?

In my freelance catering days, I used to be in partnership with a Cordon Bleu trained cook and she always used it shiny side in when cooking, so I did ( and still do) too. For storing leftovers in the fridge, I would use it shiny side out , but I doubt whether it makes any difference any way!

Graham Kerr the Galloping Gourmet was asked this question by an audience member. He replied that he always put the shiny side on the inside. The reason was that the shiny side would reflect the camera lights!

I have been buying non stick foil lately and it's labeled so you know which side is which. I quite like it.

Shiny side up for a joint in the oven to reflect the heat away from the surface so outside doesn't over cook. So I've been told, seems to work.

Indinana - thanks, I'll now use it however is easiest as it comes off the roll!

Crossing posts. I got my ifno from "How it's made" on Quest last week.

The reason for the different finish on each side is due to the production process, the last rolling is two thickness's, which enable then to make it thinner, when the two layers are separated the inside is matt. I doubt it makes much odds which way you use it.

I found this online, which seems pretty definitive to me.

americastestkitchen.tumblr.com/post/5546338699/foil-shiny-side-up-or-down

Yep, shiny side up for me too. Surely if that's the way it comes off the roll, then that's the way it should be used? (Actually, does it really make any difference which way round it's used? )

I've always used it shiny side in but have read somewhere recently that it doesn't matter. I'll still use it shiny side in!

I've always used it shiny side up, too.

I did think the other day, is this the right way up?

However, if it comes off the roll with the shiny side up, I would tend to put it over the food with the shiny side uppermost I think, that's the way it cuts easily on the sharp edge.