Aluminum is made from a main component called alumina; a natural component very present on the surface of the earth. That is why manufacturers greatly appreciate relatively inexpensive aluminum alloys, which are both light, almost unalterable, and particularly good heat conductors.
Until the 1970s, aluminum was very present in our kitchens in the form of pots, pans, or oven dishes. But since many studies have been carried out always bringing the same conclusion; aluminum is bad for the body in high doses and constitutes a neurotoxic substance. On average, a human being absorbs about 10 milligrams of aluminum per day from food. According to the World Health Organization, an adult can absorb without danger up to 50 milligrams of aluminum every day. And barely a milligram or two would emanate from aluminum kitchen utensils.
This material has therefore acquired a bad reputation and the development of more modern materials that are less suspect, like stainless steel, have contributed significantly over the past 20 years to the virtual disappearance aluminum utensils.
If manufacturers still use aluminum today, it is mainly for cooking utensils but always covered with a non-stick coating. In that case aluminum is considered harmless since it is not in direct contact with food.
What about aluminum foil?
Essentially used for preserving food and cooking in foils, it should also be used with caution. It is useful for keeping food warm on a short period but it’s recommended to avoid direct contact with food.