I would like to get some real data on the strength of aluminium foil. This could be done by measurement of tear strength directly or by thickness which I think would be a very good correlate. Almost every make says it is ‘extra strong’, ‘restaurant strength’ etc but they all seem rather flimsy to me and I have trouble telling the cheapest from the more expensive by touch or in use. Perhaps I would rate some as weak and others as very weak.
Builders and fabricators are not apparently expected to be swayed by unsubstantiated claims - why should cooks? If one buys metal sheet, shim or flashing the thickness is always specified so that you know what you are actually getting and how it will perform on the job.
Shouldn’t kitchen foil be the same? I would like Choice to report on foil strength or thickness so that we know what we are getting and whether paying more makes any difference.