Aluminum foil has long become an indispensable assistant in cooking. It is comfortable, practical and allows you to preserve the juice and aroma of products. However, there are some products that are better not to bake in foil. The reasons can be different: from changing the taste qualities of the dish to potentially harmful chemical reactions.

The editors of Foodoboz will tell you which products cannot be used for baking in aluminum foil. Other methods should be used.

Potatoes Despite the popularity of foil for baking this vegetable, experts advise avoiding this method of cooking. Potatoes contain a lot of moisture, which when baking in foil turns it into a boiled vegetable with a wet texture. Open baking method.

Tomatoes Baking tomatoes in foil, especially with meat or other vegetables, is also not recommended.. The acids contained in tomatoes react with aluminum. With regular use of such dishes.

Cabbage White cabbage is also not suitable for baking in foil.. Due to the large amount of juice that is released during heat treatment, the cabbage in foil is more cooked than baked, losing the texture and taste.

Dishes with spices Adding spices such as paprika, turmeric or hot pepper when using foil may change their properties.