Anyone experiencing corrosion problems with Reynolds Wrap besides me???

R

richard-in-cincy

Well-known member
Is just doesn't seem to matter what I wrap or cover with Reynold's Wrap these days, it corrodes and I have metallic toxis spew on my food. Cover the baked ham? Corroded metallic aluminum glaze. Baked turkey? spotted black corrosion spots and aluminum litter sticking to the turkey. Meatloaf? It looks like a 50's aluminum airstream camper. It doesn't matter what I wrap/cover with Reynold's wrap anymore, if it's wet and food, the aluminum disentegrates into a nasty mess. I used to wrap these foods all the time like this and never had this happen until just the past year or so.

There are no cautions or warnings on the box not to wrap hams, turkeys, meatloaf, etc. in the product. It pretty much makes clear that it is for food use.

Is this happening to anyone else?

I can only assume the manufacturer has substituted some cheaper materials to reduce cost and raise profits.

 
I've noticed it with a few things--ham, meatloaf--and any brand of foil. I was just

reading about that, in fact. Apparently the acid in the food (mustard in the ham glaze, tomatoes in the mealoaf, etc.) conducts electrons (electricity) from the foil to the metal in the pan and creates basically a low-power battery that dissolves the foil wherever it touches the acidic food. The "battery" only works when two different metals are used (aluminum foil and a cast-iron or stainless steel pan, for instance). It won’t happen between aluminum foil and an aluminum pan, because the same metal doesn’t give up electrons to itself. To prevent the reaction, store acidic foods in a metal pan covered with the same metal, such as an aluminum pan covered with aluminum foil. Or store the food in ceramic or plastic, neither of which will create a battery when it comes in contact with foil.

Of course, if you're witnessing this corrosion with foods that don't contain any acids, or with foods in non-metallic containers, then you've got another (mysterious) problem.

 
Have you called Reynolds? Companies want to know this? I call companies to report any unusual

things that I had not had before. I always get free coupons or product sent to me and a sincere thank you. Sometimes they send a postage paid box for me to return the product to their testing lab.

 
Happens all the time here, Richard, has for many years.

Even mashed potatoes causes it- but I think it is because I use sour cream in them. I usually put a layer of waxed paper between the foil and the food now.

 
This is bizarre. I've used this product for decades and never have I seen it corrode.

I just took a look at some Reynolds wrap that was on top of a dish of enchiladas. There is home made tomatillo sauce on under the foil. It did not corrode.

Two years ago I bought a case of blue sponges that have a scrub side and wash side. They would fall apart in one week. I called the company and they asked if I bought the case of sponges at a Coscto...Yes I had. They told me that some of the product sold in warehouse type stores are being made in Mexico and they were having trouble with quality control. I sent the remaining sponges back and got a whole new case....which are fine

 
Hmmm, I have always (and that's a long time) had things that were acidic break down foil of any type

When baking something, I place a sheet of plastic film over the top first, fold the edges over so it just covers them and then press edges of foil under.
You can leave the edges of the plastic wrap over the sides, but you have to make sure you peel it off.
Even things we don't think of as acidic, do have some?
Nan

 
It's a chemical reaction between acids and aluminum....

Didn't mean to hit Enter so fast...

It's a chemical reaction. It will occur with tomato products (pizza sauce, spaghetti, etc.), products containing mustard (salads, baked beans). When I cooked in the school kitchen, we'd line the foil with parchment first to avoid direct contact. That's why aluminum cookware discolors as well.

 
me too, for crying out loud!! most of the pans I use are stainless, now know the connection, thanks!

 
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