Aluminum alloy cooking pots were all the rage about twenty or thirty years ago and they were either untreated aluminum, anodized aluminun or teflon coated.
Acidic foods such as tomatoes or citrus fruits are no problem because aluminum alloys are all pretty much impervious to mild acids. However, aluminum is susceptible to attack from bases (alkalies), and when they are left soaking in a strong detergent such as is used in dishwashers it develops pitting and a white deposit of aluminum hydroxide.
I haven't patronized cooking ware shops recently but I think aluminum pots are now rare. This is mainly due, I think, to a scare that was created about 20 years ago when some medical studies showed that people with Alzheimer's disease had unusual levels of aluminum in their brain tissue; Google 'Alzheimer aluminum' and you will get tons of hits.
The connection may be real but probably not from aluminum cooking ware. Aluminum salts were, and maybe still are, used as a flocculant in water purification so all domestic water supplies used to, and maybe still do, contain aluminum at a level much higher than would ever arise from using aluminum pots.
Notice I said the connection between aluminum and Alzheimer's may be real; it does not and never has worried me because there are so many other factors involved.