Why Doesn't Cooking Chicken in Aluminum Foil Cause an Explosion?

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Cooking chicken with pure aluminum foil is generally safe, despite concerns about potential reactions producing aluminum oxide and hydrogen. The primary reason for this safety is that aluminum has a natural protective oxide layer that makes it corrosion-resistant, significantly limiting any reaction with steam. This passivation prevents the production of hydrogen gas in dangerous amounts during cooking. The discussion highlights the effectiveness of this oxide coating in ensuring that aluminum foil remains stable and safe for culinary use.
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Straight off of one of my textbooks:
"Cooking a chicken with pure aluminium foil should be a dangerous activity. This is because the aluminium metal would react with the steam given off from the chicken to produce aluminium oxide and hydrogen... BANG! Can you explain why this does not happen? ""

I feel that this does not happen because aluminium is corrosion resistant with its own protective oxide coat, but I have a feeling there are other possible explanations.

Discuss.

BiP
 
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Sounds correct to me, aluminum foil is passivated with oxides, so amount of hydrogen that can be produced is way too low.
 

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