Like copper, aluminium pans must be of a good thickness (at least 2mm) to stand up to wear and give good results
Do not subject aluminium to sudden changes of temperature. Always heat pans slowly and let them cool off before plunging them into water.
Clean with detergent and a brush or nylon pad.
Soak any burned on food and if necessary lightly scrub the pan with a piece of steel wool.
Never leave or store food after cooking in an aluminium pan as food acids will corrode the surface.
Some foods: spinach, artichokes, asparagus and egg based sauces have chemicals that can cause aluminium to oxidise i.e. blacken.
Do not put aluminium pans in a dishwasher.
Do not use an oxidised pan as some acidic foods: tomatoes, citrus fruits, rhubarb and wine corrode the oxidised surface.
The metal of an oxidised pan will also eventually deteriorate and start to pit.
The best quality aluminium pans have a thick ground base and are suitable for all types of hob except induction.