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| Aluminum is a popular choice of cookware material because it’s affordable, lightweight, and easy to clean. Chances are, you have at least one piece of aluminum cookware in your home right now. Below, registered dietitian Arissa Okroup digs into the science behind the safety of cooking with this material.
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Now we’re cooking,
Ginger Wojcik Newsletter Editor, Healthline |
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Written by Ginger Wojcik
November 4, 2026 • 2 min read |
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| Q: |
Is it safe to cook with aluminum cookware? |
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| A: |
Aluminum cookware is generally considered safe. Studies confirm that while small amounts of aluminum can leach from cookware into food, the amount is negligible and does not have confirmed health effects. The most common claim surrounding aluminum — that it’s linked to Alzheimer’s disease — has never been backed up by research.
That said, there are factors that may increase leaching, such as cooking acidic (tomatoes, vinegar, citrus) or salty foods for long durations of time. Using old and damaged pans, with scratches, dents, pits, etc., can also compromise the protective oxide layer and make the cookware more reactive, or more prone to leaching.
To reduce your risk of exposure, consider using anodized aluminum cookware. This means that it’s treated to provide a nonreactive, hard, protective coating. That layer reduces leaching and allows safer cooking of acidic and salty foods. Also consider washing by hand to preserve that protective layer, not storing leftovers in the cookware, and replacing any damaged pans.
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| Arissa Okroup, Registered Dietitian
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| Want to learn more about food, diets, cooking, or some other nutrition subject? Let us know at nutritionedition@healthline.com and we'll look into it for you! (Heads up, we may use your response in an upcoming newsletter.)
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| Until next time, |
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Take care of yourself, and we’ll see you again soon! |
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