Not required.

Generally, people like to wrap meats, sweet potatoes and other long-baking foods with tin foil paper for baking, mainly to prevent them from being scorched, and also to avoid oil stains and other stains from making the oven difficult to clean. Whether to use tin foil or not depends on the

It depends on your preference in making food and your eating habits.

Extended information: Tinfoil should be used with caution when grilling food. Tinfoil and aluminum foil are mostly used to wrap ingredients for grilling to prevent the meat from burning.

The main component of tin foil is lead-tin alloy. The lead content in tin foil is as high as 50%. The surface layer can also produce toxic lead white and lead hydroxide. When burned, yellow lead (lead monoxide) is also a toxic compound.

These toxic particles float in the air with hot air currents, are inhaled into the respiratory tract by surrounding people, and deposited in the lungs. They are prone to chronic lead poisoning and can cause symptoms such as depression, anemia, kidney disease, infertility, and miscarriage.

In addition, when using tin foil or aluminum foil, if you just use them to wrap ingredients and put them in the oven for grilling, it will not cause much harm to the body.

However, if sauce or lemon is added to the food, the acidic substances in it will precipitate the tin and aluminum from the tinfoil or aluminum foil, mix into the food and be absorbed by the body, which will cause tin and aluminum poisoning in the eater.

Tin can irritate the gastrointestinal tract, and aluminum can cause Alzheimer's disease.

If kidney patients consume too much aluminum, they can develop anemia.