Composition:
Tin foil was historically made from thin sheets of tin, popular before the 20th century.
Modern "aluminum foil" (post-1910) is made from 98–99% aluminum, sometimes with trace alloying elements.
Properties:
Tin foil is stiffer, less malleable, and prone to leaving a metallic taste in acidic foods.
Aluminum foil is softer, more flexible, and resistant to high heat (melting point ~660°C vs. tin's ~232°C).
Usage:
Tin foil fell out of favor due to aluminum's lower cost, better performance, and lack of taste transfer. Today, true tin foil is rare, limited to niche applications (e.g., specialized packaging).
Misnomer:
The term "tin foil" persists colloquially, but most products labeled as such are actually aluminum foil.
In short, aluminum foil replaced tin foil for its superior practicality and safety in cooking and food storage.
