Aluminium is a good conductor. I presume the reason for an aluminum layer in pots and pans is to prevent hot spots and possibly conduct the heat faster. Alumin

Aluminium is a good conductor. I presume the reason for an aluminum layer in pots and pans is to prevent hot spots and possibly conduct the heat faster. Aluminium is the 7th most abundant element on earth (1.5% by weight) and even more so in the crust. It is used in various forms as additives in food, and discomfort medications. Reasonable tolerance seems likely. In contrast, stainless steel is typically 20% or more chromium and nickel. Both heavy metals, chromium being worse. Good stainless steel does not corrode or release much, if handled properly, but if you are cusing naked stainless steel, you are consuming chromium and nickel. Especially with new or bad cookware, acidic foods or when scraping with hard utensils. While aluminium is much less toxic, I don't in fact use cookware with aluminium surface, as I think it leaks too much / too easily. I either carefully use stainless steel, or often prefer enameled / ceramic glazed cookware.