When It's Safe to Cook With Aluminum—and When It's Not

When evaluating cookware options, it's important to do your due diligence, notably, weighing whether aluminum is safe to cook with. Aluminum cookware is certainly appealing in price and its light-as-a-feather construction, allowing you to easily lift and carry pots and pans from burners to table. Still, there may be times when it's best to exercise caution—or forgo aluminum altogether. We connected with food science and nutrition experts to learn more about this mighty metal and how to use it safely.

Is Aluminum Safe to Cook With?

When it comes to sturdy cookware, there are many choices, from enameled cast iron, copper, cast iron, and stainless steel, to aluminum vessels. Each has their merits, but aluminum has a reputation for potentially being unhealthy to cook with. However, Bryan Quoc Le, Ph.D., food science consultant, and author of 150 Food Science Questions Answered., says that it's generally safe. "Although it is highly debated, the general consensus is that aluminum is safe to cook with," he says.

Aluminum cookware that's coated or anodized is generally considered safe, adds Sam Cutler, a certified health coach who studied lifestyle medicine at Harvard Medical School. "Anodized aluminum has been treated to prevent leaching, making it more durable and non-reactive," she says.

What Is Leaching?

Leaching means that chemicals and substances from cooking vessels, the environment, or packaging are absorbed into the food you eat. Certain substances, like acidic foods, or conditions, including high heat, can trigger this chemical reaction, contaminating the food. The small amount of aluminum that may leach into foods during the everyday cooking process is not considered dangerous by the FDA and CDC.

When Does Aluminum Pose Risks?

Leaching is the primary concern with aluminum cookware (and, to a lesser extent, aluminum foil and utensils), but it only presents health risks in select circumstances.

Old pans: "Older pans are not as safe as new ones because of the increased wear and tear, which removes the natural oxide protective coating, and the higher amount of scratches can increase the chances of aluminum leaching into food," Le says.

Damaged pans: Pans in a state of deterioration have increased leaching risks. It's best to avoid using aluminum cookware that is scratched, pitted, or warped, Cutler says. "Damaged cookware can leach more aluminum into food and may not heat evenly, leading to potential safety and performance issues," she says.

Select imports: In 2024, the FDA informed retailers and distributors that certain imported cookware products made from aluminum had the potential to leach lead into food, and should not be distributed or sold in the U.S.

Heat, Salt, and Acid

Certain types of foods are not compatible with aluminum cookware. "High-acid and high-salt foods should not be cooked in aluminum pans because both acids and salts react with the metal, causing corrosion and pitting," Le says. Acidic foods can also step up the leaching risks, he notes, which can cause another unwanted outcome: food that tastes metallic.

Not aluminum friendly: If your recipe includes high-acid foods like tomatoes, citrus fruits, and vinegar-based sauces, nix the aluminum.  These ingredients accelerate the leaching process, Cutler explains. "When aluminum comes into direct contact with food—especially acidic or salty foods—it can dissolve into the meal, potentially increasing dietary exposure," she says. Over time, repeated use, high heat, and exposure to acidic foods can degrade the vessel's surface, dialing up the likelihood of aluminum leaching into food, she adds.

Anodized aluminum is different: Le points out that anodized aluminum has a non-reactive, protective coating that can be used even with acidic and high-salt foods. It's also durable, and less likely to leach into foods.

The Advantages of Aluminum

Old and damaged pans aside, aluminum can be a viable cookware choice. Here's why:

Heat distribution: "The biggest advantage of aluminum cookware is the heat conductivity, which means that it heats up quickly and evenly, which is a big deal for cooks at all levels," Le says. 

Budget-friendly: In addition, aluminum is a cheaper material to produce so it's usually less expensive than stainless steel and enameled cast iron cookware options.

No heavy lifting: Aluminum, including heavier-gauge aluminum, is lightweight, which makes it easy to handle.