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The association of aluminium cookware and Old-Timers disease seems to be one of those urban myths. It's kind of like the rule that you have to drink 8 glasses of water per day. Martha Stewart did a test about this and concluded that using aluminium cookware with acid content foods and citrus left a taste change in the food due to the chemical reaction that some people might find objectional. That said, there's no reason to use bare aluminium (unless, like me, you already have some) when there's so much stainless with aluminium cores available. The most expensive is those with encapulsated copper cores in both the bottom and sides. See Alclad products, but be prepared to spend a small fortune. I agree with CruisingDad, Find a good set on nesting cookware (all of which have encapulsated aluminum).
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