Why it matters

Solid foil is a compromise. Airflow Foil is a tool.

Cooks already poke holes in foil by hand. Airflow Foil does it precisely, consistently and for each cooking method.

Crust stays crisp

Sealed foil traps steam and softens surfaces. Controlled venting lets moisture out so bark and skin keep their texture.

Roasted vegetables brown when steam can escape instead of pooling around them.

Perforations let smoke reach the food while the foil still holds everything together on the grill.

Larger holes on a flat liner let grease fall through while small foods stay on the grate.

Zoned patterns shield delicate areas and vent the rest, so there's no need to lift or remove foil halfway through.

It tears, folds and wraps like the foil cooks already know — just labeled for the job.