7 Ways to Replace Aluminum Foil in Your Kitchen



7 ways to replace foil

Photo Credit: Flickr Creative Commons Attribution, “Aluminum” by topquark22, 6/15/13, edited.

If you follow me on Facebook, or if you’ve read about my paperless kitchen, you know I am obsessed with the book I’m currently reading, Zero Waste Home. The author’s entire family of four sends only one quart-sized mason jar of trash to the landfill each year. Everything else they simply do without, reuse, recycle, or compost. While our home is nowhere near zero waste, I am working diligently toward eliminating disposables. Aluminum foil was on the to-go list for two reasons: (1) It’s wasteful, duh. (2) I’m not convinced it doesn’t leach a small amount of aluminum into our foods. Bassioni et al, (2012) published a paper entitled “Risk Assessment of Using Aluminum Foil in Food Preparation” (in Int. J. Electrochem. Sci., Vol. 7, 2012), and concluded

“… that the use of aluminum foil for cooking  contributes  significantly  to  the  daily  intake  of  aluminum  through  the  cooked  foods.  The amount  of  leaching  was  found  to  be  high  in  acidic  solutions,  and  even  higher  with  the  addition  of spices.

And so it must go. Here are some ways to replace aluminum foil in your kitchen:

(1) Covering dishes during/after baking. Dishes that need to be covered during baking can be accommodated by purchasing a casserole dish with a glass lid (such as this or this). If you find yourself only needing to cover your dishes after baking, to transport or store the food, you can buy glass dishes that come with fitted plastic lids. (I have these).

(2) Lining baking sheets during roasting. I’m not a huge roaster, but when I roast veggies, I just use a glass pan (this). Clean up is definitely more annoying than with a sheet of aluminum foil, though, but it’s just part of it. For metal roasting pan cleanup, take a tip from Denise in Bloom and sprinkle baking soda on the bottom of the burned pan. Place on the stove top, add an inch of water, and bring to a boil.  You should then be able to scrub the burned stuff off easily. (Read all about it here.)

(3) Baking potatoes/sweet potatoes. (1) Potatoes will bake just fine without being wrapped in aluminum foil, so no need to do that. (2) But sweet potatoes drip and white potatoes explode if they aren’t poked enough, so I used to place a sheet of foil on the oven rack beneath the potatoes to catch any drippings. (Interestingly, the box of aluminum foil itself says, “to avoid damage to your oven, do not use foil to line your oven shelves.” Who knew?) To get around the foil but still keep the oven clean, we have sacrificed a stainless steel cookie sheet (we have this brand) that we now use under baking potatoes. It’s perpetually stained by sweet potato drippings, but that’s OK.

(4) Wrapping celery to keep it fresh.  If you are not trying to cut down on your use of disposables, wrapping celery in aluminum foil and then storing it in the crisper drawer of the refrigerator is like magic- it keeps the celery crispy forever. Finding a new way to store celery was the most challenging part of our foil elimination. We now wash and cut our celery into sticks and store it a cup of  fresh water in the refrigerator. You do have to change the water every few days, but otherwise we’ve been happy with ths method. (Read all about it here.)

(5) Grilling veggies. Grilled veggies are delicious, and we’d often make a little veggie packet out of foil to throw right on the grill. There’s an easy fix for this though- just get a stainless steel grilling basket (like this) or even reusable skewers (like these), depending on what types of things you like to grill.

(6) Covering large birds (turkeys) while oven roasting to prevent uneven cooking and browning. To learn how to avoid foil next Thanksgiving, I had to seek the knowledge of the Chef Talk forum. I learned there are two ways to avoid covering your bird with foil. (1) As one person said, “before there was aluminum foil, folks used cheesecloth and basting.” Soak cheesecloth in ghee, rendered chicken fat, or oil, cover bird, and baste frequently. (2) Alternately, you can turn the bird frequently. You’ll need silicon baking mitts or just two forks, depending on the size of the bird. It is recommend that you truss the bird if you plant to rotate it frequently. Start breast side down until the back is nicely browned. Then turn so that one thigh is up and let it brown, then switch to the other thigh. Lastly, turn the breast up until browned. Read the whole thread for more detailed info. 

(7) Wrapping food for baking. This one I actually have not tried yet, but Courtney of The Polivka Family is highly sensitive to aluminum and so she now replaces foil with banana leaves. How cool is that? Read all about that here.

If you’re interested in avoiding aluminum foil from a personal health perspective, be sure you replace it with stainless steel, glass, cast iron, enameled cast iron, or stoneware. In other words, don’t switch from wrapping your baked potatoes in foil to baking them on a non-stick cookie sheet. In addition to aluminum foil, aluminum is found in disposable aluminum pans, antacids, deodorant, baking powder, soda and beer cans, and tons of other places. Keeper of the Home has more information on eliminating other sources of aluminum from your home. Read it here.

Did I miss anything? Have you found ways to eliminate or reduce your aluminum foil usage? Please share any tips!

-Ashley

Eliminate Foil

Photo Credit: Flickr Creative Commons Attribution, “Aluminum” by topquark22, 6/15/13, edited.

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Comments

  1. Lindsay says:

    This is awesome! I’ll definitely have to be more aware when cooking/storing food. And I can definitely attest to #6. Flipping the bird frequently works well. I’ve never tented a chicken or turkey in my oven…I start the bird breast down and then flip after about 20/30 minutes. Good stuff!

    • Good to know, Linds! We usually use the crock pot for a while chickens, so I don’t have a ton of experience in that department.

    • I alway cook a bird breast side down and flip it half way through and you can always wrap the dry parts in bacon.
      I don’t use foil for cooking but do use it for keeping reducing freezer burn for meats. Plastic bags break or get holes, plastic containers have air in them but if you just happen to have a large roll of butcher paper mounted to your wall (not likely) you could wrap meats in that. So I wrap meats and the like in plastic wrap then foil then put the item in a plastic bag. If there was a safe alternative I’d try it.

  2. I use parchment paper when I bake sweet potatoes. I know it’s still wasteful but I definitely feel safer about it than aluminum. I pretty much use parchment paper for anything that calls for aluminum. I also make my own deodorant so thankfully I don’t have to worry there.

    • I agree- I feel much better about parchment paper than foil from a health perspective. I never thought of it for the longest time until Food Babe posted about it!

    • The bonus about parchment paper is that it is biodegradable and burnable, not sure if it is compostable, but I don’t see any reason why it wouldn’t be.

      • I’ve seen Martha Stewart use a sheet of parchment followed by a sheet of aluminum foil when covering a casserole for baking.

    • Thank you for your comment! I’ve been wondering if parchment paper could be used in place of foil. This is happy news for me, I can’t wait to try it! Does it work for everything? Fish, veggies, etc? I’ve only used it for baked goods so far.

    • Please share how you make deodirant as I, too, would like to get away from commercial antiperspirants with aluminum content while eliminating underarm body odor at least during the major part of the day. Thanks!
      Sandy D.

      • Sandy, I use baking soda, coconut oil, and arrowroot powder (cornstarch works too) and it is great! If you search for “deodorant” my sensitive skin recipe is the one we use and have been using for years now.

        • I have cooked my turkeys in a brown paper bag. Coat both the bag and the bird with butter, season inside and out, put it in the bag and the the bag tightly. No need to baste. Find out great… Nice and moist.

    • In case anybody’s interested, this thread is old, but in baking sweet potatoes, or white, I put em in corning ware dish w/a lil water and a lil oil, put lid on.. Good to go!!

  3. The main 2 ways I find myself still using aluminum foil are. 1. I always make double recipes of everything and freeze the second 9×13 or 8×8 pan, and I use the foil to cover it. I guess I could get the 9×13 Pyrex that come with lids, but I have heard a lot about them shattering… 2. I use foil to wrap the leftovers of our homemade pizza. It is way too much to fit in my glass storage containers, and my only other option that I know of is a gallon ziplock bag. Any ideas?

    • Angi,
      I find freezing food to be one of the hardest places to eliminate disposables. I freeze a lot in ziplocs (not foil, but still disposable). I am experimenting with freezing in glass jars or even plastic containers that are reusable, but so far I’ve broken both. As far as left over pizza, I can fit it in one of the larger glass lidded containers I have (this http://amzn.to/13PA4Hv), or sometimes it takes two containers. But we never have as much pizza left over as I’d prefer…! Possibly the 9×13 lidded Pyrex would work for pizza (I do stack two layers in the containers when I store them)?

      • Freezer paper could be an answer. Freeze the seconds in s stainless steel bowl with a plate on top. After it is well frozen remove from bowl and wrap in freezer paper, tape or tie with string.( don’t forget to write date and contents on it so you can keep track of what’s what )
        There are Stainless steel storage containers with tight fitting, latching lids commonly used in Asian countries.These work great for keeping all sorts of foods in the fridge or freezer.

      • Check out these silicon lids that go from the freezer to fridge and to oven…..they are amazing. They self suction onto most bowls and pots and you just lift up to break the seal. They are made of silicon and go in the oven. They have all shapes and sizes. http://www.charlesviancin.com/index.php/en/lid/lilypad-lid#
        or
        http://www.charlesviancin.com/index.php/en/lid/banana-leaf-cover#

        • Those are great- thanks for sharing!

        • I work in a retail kitchen store that sells the Charles Viancin silicone lids and they sell like hot cakes. I have several myself, and the cool thing is that they are heat resistant up to 400 degrees, so guess you could use them in the oven, although I never have. They work great in the microwave instead of using plastic wrap (which is questionable also) and you can use them to cover containers of leftovers in the fridge, or on the table to keep servings hot or cold. They also come in handy outdoors to keep bugs out of food dishes. They are attractive too. I have a sunflower, a snowflake, and a banana leaf for 9 X 13″ pans. Nope, I’m not compensated for this! It’s just a great product.

      • Ashley, regarding the use of glass containers for the freezer: I use glass containers called Glasslock. They are square and rectangular in shape with a plastic, BPA-free top that locks onto all four sides. They are made to go in the fridge or the freezer. I have used them in the freezer very nicely for a couple of years now – they won’t break as I believe the glass is made quite like the mason jars people use for canning and freezing foods. You can find Glasslock at Bed Bath and Beyond. I think Macy’s may have them also.

      • I use my foodsaver to freeze leftovers. Yes, it is a disposable item, but it saves a lot of money in food that would otherwise be wasted and it saves space in the freezer by eliminating air. I have heard of people cleaning and re-using their food saver bags until they are too small to do so, just throwing away a strip each time but I honestly have never tried that. It does work better than ziplock bags because when you thaw those, they often leak at the seams. My foodsaver bags never leak and you can even boil the food in the bag (but I don’t for fear of chemicals in the heated plastic leaching into my foods)

        • Jean Schleusner says:

          We use Food Saver containers made by Food Saver. You put the food in, if it is vegies I put a paper towel on the bottom first
          which I can burn or compost later, put the lid on and suck all the air out of it. We don’t use any plastic storage bags. I also freeze in my canning jars, everything from berries fresh picked from my garden, squash (after I cook it), meat, left overs, you name it, I have froze it in my jars. We bought an adapter from Food Saver that seals used canning lids onto mason jars. No freezer burn that way. I tested a frozen jar of corn and it lasted for years. The Food Saver keeps fresh food fresh….we rarely ever have any food go to waste and we do not have garbage service at our house. We recycle everything we can, burn only paper related products, compost all scraps, and drop off a very small bag of stuff at the gas station when we get gas twice a month.

  4. Marcia Bauchle says:

    It all sounds good, but what happens when your plastic casserole top gets cracked? It goes to the landfill. I’m all for not wasting stuff. We recycle, compost, reuse and DEFINATELY go without, but using one roll of aluminum foil every 2-3 years is better than buying plastic stuff, then having to send it to the landfill when it cracks or becomes unusable. I do like that you are trying, though. And the ideas are good for people who use disposable stuff on a daily basis. My pet peeve? Disposable diapers. Don’t even get me going on that topic! 🙂

    • Agreed Marcia. I prefer my casserole dishes that have glass lids, but I do use the ones with plastic lids for packing lunches. I should look into those stainless steel containers for lunches. We were using rolls of foil much, much more frequently than you. Like a roll every couple of months…!

  5. erin richter says:

    How do you keep the potatoes from drying out when you roast them with out foil? My husband almost refuses to eat potatoes if they haven’t been wrapped because they aren’t as moist… We also use foil to oven roast beets, would parchment work for that?

    • I just poke the potatoes and bake them in the oven with no foil until I can squeeze them and they feel done. I’m not sure how long though- maybe there is a time adjustment when no foil is used? I’m not sure. I’ve never noticed them being dry, but I also wouldn’t consider myself a potato connoisseur. 🙂 (plus, we like to load them with butter, and often cheese or sour cream too…) For the beets, I wonder if a lidded glass baking pan would work for roasting? You’d probably just have to experiment.

      • Restaurants often boil their potatoes whole until “just” done, then ‘bake” which makes them very moist. You could wrap them parchment, I suppose, to keep the skins moist. As for beets I always roast them in a glass pan, uncovered. Toss with a little oil of your choice. Delicious!

    • Erin – poke several times with a fork; slather on you favorite oil – preferably coconut oil or butter. Put them in a glass baking dish with a little bit of water and cover. Bake 350-375 for about 30 minutes. Way more tender and juicier than wrapping in foil!

    • Erin, I prepare my baking potatoes this way: cut an X in the top, sprinkle with sea salt, add a pat of butter, and place them in a Corning or other glass baking dish with a lid. Depending on the size of the potatoes, they’re done at 350 degrees in 2 hours and very moist and yummy.

  6. Question
    My Husband uses aluminum foil to wrap briskets in while BBQ on the pits or smokers. What can be use in place of aluminum foil.
    We use the aluminum foil pans to place the cooked meat in to be served, I will just convert over to stainless steel pans.

    • Dawna, I don’t know what could be done for legit BBQ needs. We slow cooked the other day with friends and the meat was wrapped in foil. I’ll keep my ears open and if I hear anything I’ll update it here!

    • Sue Eleazer says:

      Cast Iron pan with a lid. Preheat the pan to get a good start on the cooking. You can also just cook it in a dutch oven.

    • Becky Cribb says:

      Use a large pot lid to cover the meat. It prolly needs some breathing room anyway, to stop the cooking. Or use a towel.

  7. I definitely want to start emancipating myself from using foil wrap, mainly for the health issues, thanks for pointing that out, but also for creating less waste. I usually use aluminum foil to wrap potatoes and put them in the crock pot with a whole chicken on top. everything cooks perfectly and the foil keeps the potatoes away from the chicken juice so they don’t get soggy. would banana leaves work good in this situation? or do you have any other suggestions for something else i could use?

    • hmm Mike, I don’t know if banana leaves would work, because I don’t know if they’d form enough of a seal to keep juices out of the potatoes. You could always try it (and report back to let us know!). You might have to switch to baking the potatoes, or else just choose to compromise for this particular meal and continue to use the foil. It also might be delicious to just let the potatoes get soggy in the chicken juices…!

    • I have never heard of doing that with chicken and potatoes. Is there any reason you couldn’t put the chicken in the bottom and the potatoes on top?

      I agree about just letting the potatoes stew in the juices. No, it isn’t “baked” potatoes, but it’s really good. I do that with pot roast, too.

    • Arrowroot leaves work too. a big leaf growing from the canna related tuber that provides the arrowroot flour. The Arrowroot leaves are also edible (safe) but are better as a stock feed being a bit tougher than what we normally bother with. The arrowroot tubers can be used like sweet potatoes, preferably roasted. It is very easy to extract the flour from the roots. Smaller size are the mulberry leaves highly edible, a nutritous source we don’t bother with but SHOULD.

  8. Mary Beth Elderton says:

    For storing leftovers and other things in the refrigerator, I just put them in a round glass bowls and cover with plates–large bowls+ dinner plate…small bowls + saucer. Works, easy, nothing special to buy, double duty for items, nothing wasted, can be stacked in fridge.

    • Yes, I love this idea! Someone posted this comment somewhere else and I have started to use plates for covering in the fridge. So obvious, yet I never really thought of it. Thanks for sharing your idea!

      • My mom has done this for years, drives me batty because I have clear glass stoage containers and end up with all of my bowls in the fridge not being able to see what is what, lol but at least grandma cooks good food when she is here I just have to re-do the kitchen every other week when she leaves.

  9. I can do everything listed there. I have only one problem/issue. I make pound cakes for special dinners and other group (potluck) activities. What would I wrap the cake in?? If I arrived with it wrapped in paper (the old old way) they’d all think I fell off my rocker. Any suggestions??

    • fell off your rocker? b/c u wrap food in paper?
      know the saying .. when life gives you lemons, make lemonade?
      it’s unclear if you charge money for making the cakes
      if so, then factor the cost of materials into the price you charge

      here’s a perfect op to teach about alternate choices
      there are biodegrable paper and paperboard containers now for food
      there’s unbleached waxed paper..very earthy looking ..tape the paper
      if a special eye appealing touch is needed, tie/bow with colorful ribbon or sisal,
      or recycled fabric remnants, or customed cut gift wrapping paper

      your “package” presentation will educate/impress and “brand ” what you do and
      make that pound cake even more special!

    • Linda, I’m all about the old way! (People think I’ve fallen off my rocker daily… but I know living this way will actually help keep me on my rocker!)

    • Hey Linda – just do it! I love doing different things like this not only for good health, but just to keep those “not in the know” guessing! In cases like this, it is great to be “different”!

    • Maybe a different type of potato works better? I use yukon gold for everything, because I prefer them, but they never turn out dry when I bake them.

    • I have a cute metal cake tin that I use for transporting all my baked goods. It seals nicely and protects the cake during transport

  10. For #2 cleanup. Just use baking soda and peroxide. It does all the work for you. No need to boil the pan. Just scrub, wipe, and clean as usual.

  11. I quit using deodorants once I found Magnesium Oil. It’s the best option I’ve found, and works much better than the “crystal” sticks. I use “Health and Widsom” brand Magnesium Oil. I have never had any body odor since using the M.O.

  12. Ellen in Conn says:

    How I avoid using tin foil: I don’t buy it. Actually, I do save it when people bring it to potlucks, but I only use that once or twice a year. I can’t remember what for. I also don’t buy paper towels, which does not explain why I have 2 rolls in the back of the cupboard.

    For deodorant, I use a spritz of apple cider vinegar.

  13. Ellen in Conn says:

    Oh, about potatoes – I scrub them, rub with oil or butter, and poke a few holes. I thought foil on potatoes was only for camping.

  14. This is genius, I thought I was the only “obsessed” about things like this. I HATE using plastic wrap – few things make me happier than when I find bowls that come with lids.

    • Oh Jill, I understand. The main thing I still rely on plastic wrap for is wrapping cheese after it’s opened to keep it from getting hard. Any tips there?

      • Check out this site…. I have all their products and use them for everything. I also just recently bought them all for my family. Cheese lasts forever when wrapped in the Abeego. http://www.abeego.ca/

      • Hi Jill, I love to keep my cheese nice too without the plastic wrap. I use glass containers that have the plastic clip on type covers on all four sides. I cut the cheese to fit the containers. the plastic top is BPA-free, but I cut it so that the top doesn’t touch the cheese underneath.

      • We have a large, rectangular snaplock type container we store our cheeses in.

  15. Great tips! Thank you!

  16. While I never can even hope to gain Zero Waste Home status, that is my vision in the sky!! But one thing I do is buy whatever i can in glass jars and reuse them for things like leftovers, transporting water, and green smoothies to work, etc. NEVER buy disposables of any kind for the kitchen, that was I am forced to find an alternative when situations arise!! I do believe I am down to toilet paper being the only one not have been eliminated!!

  17. Great List! I am down to using aluminum for only two things, grilling veggies and covering the few casserole dishes that don’t have lids (the aluminum doesn’t touch the food). I love the veggie basket, I’ve been looking for a good one, added it to my amazon wish list.

  18. I pierce my potatoes (white or sweet) with for prongs, then slather my them with coconut oil. I place a couple tablespoons of water into a large round Pyrex glass baking dish and add the potatoes and cover. Bake in oven at 375 between 30-45 minutes depending o potato type and size. Tasty and tender, and no aluminum foil!

  19. Love this post! I, too, am obsessed with not creating landfill waste! I feel awful when I think I’m making the heap worse!

    I’ve had good luck with large tumbler glasses (they double nicely as big water glasses) from Crate and Barrel with rubber lids for freezing stuff in, that I got about 20 years ago. I’ve only had 1 break in all that time. They still carry them. One of my best investments ( I have about 15 or so, they have 2 sizes), and I just use them as water glasses, when they’re not in the freezer. They’re pricier upfront than re-using jars, but a great investment as I haven’t had good luck with just re-used jars; they break a lot.

  20. Wow! Thanks so much for all the tips/tricks to avoid using foil. I must admit it is so easy to throw some foil on a pan and lay down some chicken drumsticks, but I will try the baking soda tip in hopes to rid myself of the foil:)

    Cheers!

  21. We use a Nesco roaster for baking big items like turkey and hams. Love It!!! Would never go back to baking them in the oven. Plus it frees up your oven to bake other items.

    • I just this up on Amazon. They sell a three pan insert for the 18 quart roster that looked cool. Seems you could a whole meal with them.

  22. I have been able to buy some old glass refrigerator containers at auctions. Various sizes hold anywhere from a cup to a quart or more. They stack and they are fun to use – very pretty.

  23. Katie Nelson says:

    Hi 🙂 I am trying to convert my kitchen to be healthier and was wondering can I use an old non stick cookie sheet under my sweet potatoes or is that jut as bad as cooking on it?

    • Katie, I believe it would be just as bad as cooking on it, since my understanding of the non-stick is that it releases chemicals when heated. I do save my old non-stick cookie sheets for flash freezing things. Like if I have extra bell peppers I want to freeze. I wash, chop, and spread flat on a cookie sheet in the freezer for about 20 mins until they freeze. Then I dump them into a ziploc to stay frozen in until I need them. 🙂

  24. Being a lucky soul, living in the tropics, I sometimes use these methods of cooking/storing etc. The tip that tickled me though, was the turning of the Turkey to cook it evenly. I’ve always cooked my fowl by basting and turning, never covered. As for banana leaves, well they are just too good for wrapping food in for cooking on coals or underground. We’re not completely foil free here, but we’re close 🙂

  25. I cook my turkey in a brown paper grocery bag always the best part of the meal

  26. Would you have a tip for a different “container” for sliced potatoes with butter and chopped onions? I wrap them in tin foil (pretty much my only use for tin foil aside from covering the cut end of a loaf of bread) to make a packet to put on the grill. Can’t do the grilling basket for that but would parchment work? We have an “infrared” grill where the flame isn’t actually in the grilling chamber.

  27. I bake sweet potatoes in a pyrex in coconut oil 400 for 1 hour..they turn out yummy

  28. Thanks for this post. I still use aluminum but put a layer of parchment between the aluminum and the foil. I suppose this wastes that extra parchment though. Thanks for the ideas.

  29. Is microwaving off limits? I use potato bags (cotton fabric bags insulated with cotton batting) for potatoes, sweet potatoes and corn.

  30. One thing I have found effective, since I can’t get new baking dishes or casseroles at present is to place parchment paper over the tops of my food and put the foil on after.

  31. ronkellyguier says:

    I wrap veggies in dishtowels ( just like my grandmother did). Haven’t used deodorant,fluoride, micro, aluminum, plastic for the last 12 yrs. I live in a retirement community, where all these items are highly suspect. Altz., Parkinsen’s, & cancer awareness are high priorities – also no sunscreen or vaccines! Kelly

  32. We have gradually increased our stock of lidded glass dishes, so we almost never use plastic or foil. I do have one tip to share – we cover our roasting birds with strips of bacon, which gets removed for browning at the end. Perfectly roasted bird – and bonus bacon 🙂

  33. Melissa L. says:

    A couple of asides; Clean up of glass or Pyrex casseroles and stainless pots/pans has become no big deal at all, for me. I’ve been using Bar Keeper’s Friend for at least seven years. You’d think all of my kitchen cookware was brand new – and with so little effort!
    Regarding aluminum in deodorant, actually it’s not in deodorant, it’s THE ingredient in antiperspirant. I’ve yet to find a widely-available women’s stick deodorant that doesn’t include antiperspirant, so I’ve been using a men’s deodorant instead (I had an allergic response to Tom’s, unfortunately, so I’m not able to use it).
    Otherwise this seems to be a great post. Thanks for making it. I’ve got to look up the book you’re using for inspiration!

    • Hi Melissa L., I know this is an old post but just in case- You can do better than Tom’s anyway- but your reaction was probably due to the baking soda, which is in a majority of natural deodorants. It is more alkaline which can cause a huge burning rash. I never had this problem, & have heard it seems to happen more with people who have used the regular antiperspirants a long time & switch over (& that it also could be due to your skin detoxing all the built up garbage). If you ever want to try something more natural again that has baking soda- tips I’ve heard work are 1) building up tolerance slowly- using every few days & slowly increasing, backing off a little if you experience sensitivity. And 2) counteract the alkaline in the baking soda by spritzing a mix of water & apple cider vinegar on first, rubbing in or let dry a few min, then applying the product that has baking soda in it. People I know that got terrible rashes did this & it solved their issues immediately. Two products I loved are Silver Botanicals Silver Shield Deodorant Sensitive Skin which comes in a roll on. They are a small company who really does things right.
      & Simply Divine Botanicals ‘Keeping Abreast Of It!’ (Encourages lymphatic circulation). Which is a spray I rub in- I’ve used both & love both but this one says it has mineral salts & just heard even natural deodorants like Thai crystal can have aluminum salts! So I will be contacting the company to ask if theirs includes aluminum salts in any form. The simply divine product I ordered through Synergistic Nutrition which I believe is an AWESOME site, some items on the pricey side but not all, & all utmost quality, gonna try their Earth something or other clay natural shampoo next. (I LOVE their whey & buy bulk to save $$) http://www.sgn80.com/?a_aid=vswdesign

      • Oh yeah I meant to say that most natural deodorants are not in stick form, as to do so requires often a lot of filler and/or unnatural products. Sprays & rub on’s take a tiny bit more effort & a few minutes to let them dry but it’s SO worth it. I also found that I smell & sweat a lot less even when I wear nothing at all after not using conventional chemical garbage for a while now. I just apply after I towel off before I put lotion/oil on my body- gives it plenty of time to dry (just need a few min while getting ready). Take care all!
        Ps glad to find your blog 🙂

  34. I use large flat Pyrex/glass baking pans a lot. One pan is 9×13 and another is even bigger. I have never seen a large flat baking pan that came with a glass lid like some casserole dishes do. I often need to cover the food while baking and have no other option but foil that I know of. I would like to find one.

  35. Ilka W. J. says:

    While I don’t use aluminum foil to cover the turkey while roasting it, I do so while letting it “rest” before carving, to make sure it does not get cold.
    Any other ideas for keeping the bird warm? 🙂

  36. Love this post! I’m eliminating foil at this moment.

    Ashley (or anyone else that knows cookware),
    What type of cookware do you use? Mom is getting a new set and cant decide on non-stick, stainless, etc? She wants to use the healthiest option. She is currently using a Green pan? And she likes but she needs a whole new set of pots and pans for a new residence. Suggestions?

    • I use cast iron (this is pretty cheap from anywhere like Academy sports even) and All Clad (stainless). I’ve read the non-stick and aluminum can leach chemicals once they get scratched up. Once you get your cast iron well seasoned, you can cook eggs and things in it and it acts as a non-stick pan. I just use lots of butter to prevent sticking in my stainless. 😉

  37. Becky Cribb says:

    I use one old round cake pan to bake sweet potatoes. We eat sweet potatoes weekly. When the potatoes are done, I simply put water to cover the bottom of the pan and a dot of detergent in the pan, soak it overnight or for several hours, and all that sugar and ugly stuff comes right off! Not a problem at all in this kitchen.

  38. Hi, great article and I’m now planning on doing everything in the kitchen aluminium free! So thanks to you!

    I just have one question, what are your thoughts on using ubleached parchment paper for cooking?

    Thanks.

    • I think it’s perfectly safe. I am trying to avoid disposables so I try not to rely on it too much, but I do feel like it’s a better option AND you can compost it when you’re done!

Trackbacks

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  5. […] Glass casserole dishes with lids can be used to cover dishes during and after baking. Glass pans can also be used to roast vegetables; although it is a bit messier to not use aluminum foil, I have found that simply soaking the pans for a few hours and scrubbing them hard later cleans the pans very well. If you are baking potatoes, simply poke many holes in them or cut them into sections before baking. If baking sweet potatoes, place a pan below them to catch any drippings rather than using aluminum foil. A number of other strategies for reducing the use of aluminum in cooking can be found in this article. […]

  6. […] edge cover made for this purpose.)  Foil is more of a pain in the butt (plus that whole aluminum thing), but sometimes you have to use what you have.  Bake the pie for 45-55 minutes.  If you stick a […]

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