Everybody will think I am one of those ad-bots. To the cooks and foodies here on DI: Has anyone ever bought and used commercial grade NSF aluminum sauce pans or skillets? These things are ugly but dirt cheap and that 4 mm aluminum should handle heat really well. There's a lot of stuff out there about the downsides of "natural" aluminum in cooking. The Alzheimer's connection is pretty thoroughly debunked but what about cooking acidic foods and leaching? I've never tasted anything metallic in any restaurant food I've eaten but maybe the professionals use stainless steel for that cooking?