The low melting point of aluminum is why I stay away from aluminum kitchenware. Also acids can attack aluminum, and solubilized aluminum, staying at low pH in the stomach and in solution, has been linked to some Alzheimer type things, weakly, in a highly statistically uncertain way. Aluminum is everywhere, in pottery, dirt, but it does not dissolve at biological pH's, and once it's dissolved, even if it's precipitated back into a fine flocc, it will redissolve much easier in that fine, uncrystallized/amorphous, high energy state, than in its original, low energy stable state. If the flocc has time to age and crystallize - say weeks or months, then it's safer again. By the way pay attention to Dill Pickle jar list of ingredients, as some have "alum" in it (usually the non-kosher ones), and alum, or KAl(SO4)2, potassium aluminum sulfate, is a form of dissolved aluminum. Alum is good for neutral pH water treatment where it floccs out and carries particulates and hangs up on a filter, leather tanning, and even as an after shave stone to close shaving cuts, but it's not a good idea to ingest it. Aluminum is extremely insoluble at pH 7, neutral, but becomes soluble at acidic pH 5 or lower, or caustic pH 9-10 or higher.
I use stainless steel as my favorite for everything, but cast iron is ok for certain things, such as skillets, the heavy gauge maintains uniform slow frying temperature, next enameled regular iron, next copper pots (that hopefully don't have too much green patina on them, but they are too expensive, otherwise they'd e more favorite.)