How's it safe to line a wok with foil?
Please see the green arrow. Step 1 below unsettles me...isn't it a fire hazard? Once the wok heats up, won't the foil burn? Even catch on fire?
Seafood Basics: 86 Recipes Illustrated Step by Step (2012) by Abi Fawcett, Deirdre Rooney.
Best Answer
The melting point alone for aluminum foil is 1220F so, no, the foil will not catch fire in your oven or on your stove.
Pictures about "How's it safe to line a wok with foil?"
Is aluminum foil toxic when heated?
No effects in healthy adults, research shows. While it is true that some aluminum gets into food when cooked in aluminum foil or with aluminum cookware, and that this is enhanced in acidic foods, it is not true this causes any health effects in healthy adults.Is it safe to steam aluminum foil?
In all honesty, you're probably safe, as long as you're not over-using aluminum foil in your cooking. \u201cFor the majority of people, this shouldn't be a problem, as the amount of aluminum that is pulled into the food during the cooking process is very immaterial,\u201d says Adams. Just keep moderation in mind.Can I line a frying pan with aluminum foil?
Line Pans with Foil: Lining your cooking pans is a simple way to cut down on cleanup! To line your pan, simply flip it upside down and tear off a sheet of Reynolds Wrap\xae Aluminum Foil as long as the pan. Mold the foil around the base so that it forms to the shape of your bakeware.Can aluminum foil leach into food?
Aluminium is significantly more likely to leach into food, and at higher levels, in acidic and liquid food solutions like lemon and tomato juice than in those containing alcohol or salt. Leaching levels climb even more when spice is added to food that's cooked in aluminium foil.Ella Mai - How feat. Roddy Ricch (Official Lyric Video)
More answers regarding how's it safe to line a wok with foil?
Answer 2
Weirdly, I have actually seen aluminium foil burst into flame on an induction hob. Which is not a wok. And no, I don't remember what I was trying to do at that time.
Sidestepping the question of whether metals can oxidise fast enough to burn, nothing too terrible should happen in the presence of water to any metal likely to be found in the kitchen. As long as there's steam, energy is being tapped away and your cookware and its linings are in little danger. Horrible things happen, after all, to pans that 'boil dry'. Frying, however, may require a different yardstick - and a first candidate would be the smoking oil.
Safe? Yes, though you might occasionally have to pick a small fragment of aluminium from your dinner.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Samson Katt, Pixabay, Tom Fisk, Tuur Tisseghem