Lightweight aluminum, second only to copper in conducting heat, reacts with acidic foods, imparting a metallic taste, and can discolor light-colored soups and sauces, especially if you stir them with a metal spoon or whisk (it is a very soft metal).

When a recipe calls for a non-reactive cookware, use ceramics, enamel, glass, plastic, or stainless steel. Stainless steel is the most common non-reactive cookware available. Since it does not conduct or retain heat well, it frequently has aluminum or copper bonded to the bottom or a core of aluminum between layers of stainless steel. Although expensive, this kind of cookware offers the benefits of a durable, non-reactive surface and rapid, uniform heat conductivity.

24 gauge, 18/8 stainless steel
22-gauge 300-series stainless steel 

full
20 3/4" x 12 3/4"
12.88 x 20.88 x 6.13 in

2/3
13 3/4" x 12 3/4"

1/2 size pan 
12 3/4" x 10 3/8"
10.5 x 12.88 x 3.88 in

Winco
Vollrath
Update International
Excellante
Carlisle

Forthechef $18