I don't have definative evidence, but my understanding is that highly acidic foods, such as tomatoes (Spaghetti sauce), can disolve trace amounts on aluminum into the food. I don't believe the risk is high or that an occaisional contamination is significant. <br><br>Modern saucepans and pots are coated with non-stick material, which would form a barrier between the food and the metal. Once the coating starts to wear away, then the food comes in direct contact with teh aluminum again.<br><br>Aluminum cooksets have been popular for camping for many years. I never cared for them as it's difficult to control the heat. So food tends to be undercooked and/or overcooked, often in the same batch! That's why our chuck box has cast iron skillets. And why most DOs used in our troop are cast iron as well. I believe we have an aluminum DO, but it's only only used after the others are taken.<br><br>We basically car camp, so the weight of the cast iron is not a big concern. If you're tavelling light, then aluminum or the much more expensive titanium gear is essential. If so and the threat of aluminum residue is a concern to you, then plan your menu according without acid foods. <br><br>I don't know if titanium has similar issues or not. I also have the impression, perhaps mistakenly, that aluminim in the small amounts presented by occaisional cooking doesn't present a problem. It's mostly long term, continual use of aluminum that may cause concern. (perhaps one of our resident M.D.s can shed some light on the real medical issues).<br><br>Given all of this, the hard-anodized aluminim DO sounds interesting. The anodized surface would seal the aluminum from the food, make maintenance easier and perhaps dissapate heat better than a normal aluminum DO. A 10" GSI hard-anodized DO weighs in at just over 3 lbs. I wouldn't want to hike too far with that weight, but for a short hike into a camp, say a mikle or so, than 3 lbs. is doable. BTW, A 10" cast iron DO runs approx. 14 lbs.