What are the "taboos" of using aluminum pots? What should not be cooked in an aluminum pot?

The biggest weaknesses of aluminum pots are their susceptibility to acids, alkalis, scratches, and dry heating. Therefore, several types of dishes and cooking methods should be avoided:

Avoid prolonged cooking or storing acidic foods: such as tomatoes, stir-fried cabbage with vinegar, lemon juice, hawthorn sauce, etc. An acidic environment will accelerate the destruction of the protective film on the aluminum oxide, leading to increased aluminum ion dissolution.

Avoid cooking or storing alkaline foods: such as pickled foods, preserved eggs, porridge cooked with alkaline water, etc. Strong alkaline substances will also corrode the oxide layer of the aluminum pot, causing it to lose its protective function.

Avoid high-temperature frying and dry heating: Aluminum has a low melting point (approximately 660℃). Dry heating an empty pot or frying over high heat can easily cause the pot to deform or even burn out. High temperatures will also make aluminum more reactive, increasing the risk of migration.

Avoid using metal spatulas and steel wool: Using metal spatulas to collide and rub against aluminum pots, or scrubbing vigorously with steel wool, will physically damage the crucial protective film of aluminum oxide, exposing the aluminum inside.