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