Wrap Aluminum Foil, 200 Square Feet | 12 Inch Kitchen Foil Roll, Grill And Freezer Safe, Ideal For Foil Packets, Grilling, Home Cooking, 66.6 yds x 12 in

It is way too thin. You will need to use two sheets of it to ensure it does its job properly (that is if you manage to successfully get it out in one piece without it tearing itself…). That said, it is still cheap. But I wouldn’t purchase this again. Back to diamond aluminium foil for the sturdiness.

Melhor papel alumínio q já usei!!!

Reynolds Wrap is my go-to aluminum foil, and this roll has been great for everyday cooking. It's a good thickness for lining baking sheets, covering leftovers, wrapping food, and making foil packets without constantly tearing.The 12-inch width is convenient for most kitchen jobs, and the 100 sq. ft. roll lasts a good amount of time. I also like that it's safe for both the grill and freezer, so I can use it for pretty much anything I need.The quality is consistent and exactly what I expect from Reynolds. A kitchen staple that gets the job done every time!

Muy bueno. Buen grosor para uso continuo.

Let's get something out of the way, aluminum foil is EXPENSIVE. That said, this roll of 200 sqft was not. I repeat, 200 feet of aluminum foil.I've tried all brands and most are really thin, break apart or can't withstand a decent 500° roasting in the old Weber out back. The foil crisps up, burns black and sooty or literally catches fire. I've used moderate priced foil, and that's even less effective. Some can't wrap a decent steak. Some aren't good at all, but not Reynolds.I've burnt Reynolds before but it takes me some doing, overall it's tough, versatile and at this price point, totally worth it.The cutting ease is always an issue the bigger the roll gets. The corners of the roll skrimp up, the entire thing goes sideways. If it's thin foil it will cling and snag, if it's too heavy the foil is hard to pull out. An easy solution is to remove the entire roll inside, and use a ravioli roller to cut the pieces off you want, or just scissor cut it.But if you're a brand snob, then leave it in the box and be done with it all.I like that we can wrap all the beef, chicken and pork we want, then wrap ourselves up and play act like knights, whacking each other with the tube, or with broom sticks. Yeah, that's the thing for grown men to do.The size of the sheet is standard. Some of these come in the jumbo size, that can wrap a Cadillac Fleetwood Brougham, but who needs all that? Professional bakers and cooks, that's who. But your's truly is not a pro baker or cook. Your's truly is in finance. And finance is booooooring. Finance makes good money and a comfortable living, but finance keeps one in a chair 12-16 hours a day, fielding calls, listening to clients explain why they have to go over spending limits and wondering why their credit scores plummeted when they maxed out their credit cards. Finance can't be eaten, finance just allows you to eat well, most days.Anyway, enough about that nonsense. Let's talk food worth wrapping in this foil. Steaks and fish. It needs to be wrapped as plastic bags don't seal any flavor in. After it's been foil wrapped you can toss it into a plastic bag and toss a date paper in there as well.Pork, double wrap for good measure. In my opinion it can get freezer burn faster than most cuts of beef.**Works well to sweat ribs and such. Traps the steam well enough.Can be used to line a barbeque grill, but try to keep the fire low or better yet, off and just the white coals. Will warp a little, but won't burn. I've burned plenty of foil. This will take even me some doing.The product is recommended. Great for pros and non pros alike, and especially for me, who thinks he's Chef Gordon's younger brothers, neighbors cousin. Who used to think all seasoning meant it was good on all foods (it isn't) and that frying a steak required two inches of oil (it doesn't) or that French fries have to be tossed into oil that's singing hot (they do) or that all potatoes are fryable (they aren't), or that shallots are cousins of garlic (they aren't), or that chef boyardee is haute cuisine (it isn't), or that all pasta sauces are created equal (they aren't), or that a frying pan can double as a hat on occasion (they don't), or that a wooden spoon laid across a boiling pot will keep the pot from boiling over (it won't), or that if a cat eats it it must be cooked right (not true), or that pizza is perfectly done when you can toss it like a frisbee across the yard or letting it float in a pool (it isn't and it shouldn't), or when a pancake has to be fried in butter on low heat, but you're hungry so you turn the heat up amd it sticks to the pan (it needs low heat), or when you decided any rice could hold a sushi roll together, only to realize, no no it cannot. Or that one time you tried to make a pot roast in a pan, gravy in the oven, slow cooked vegetables with the beef so they turned to mush. Let's face it, I'm a disaster in the kitchen. But I'm in there a lot. I actually cook food that's actually edible. People visit and sit and eat until they can't breathe or move, or twitch as they drool. So yeah, I get it right most times, but I got it wrong plenty of others.Back to the review. The foil wrap won't make you a better cook, but it can at least protect the food you'll eventually destroy, burn, undercook or forget about because You're too busy watching a movie and smoking at the island with your back turned to the stove. C'est la vie.