Metal aluminum was once used in cooking utensils and was very popular because aluminum pots and other products are not easy to rust. Aluminum reacts with oxygen in the air to form a dense aluminum oxide film. However, scientific evidence has shown that aluminum tableware is not suitable for cooking or long-term storage of acidic, alkaline, and salty foods, as acid, alkali, salt, and other salts can directly corrode the protective film on the surface of metal aluminum and the aluminum products themselves. Research has found that aluminum can damage human brain cells. According to the evaluation of the World Health Organization, the daily intake of aluminum is set at 0-0.6mg/kg, where kg refers to a person's body weight, which means that a 60kg person is allowed to consume 36mg. According to the "Standard for the Use of Food Additives GB2760-2011" in China, the residual amount of aluminum should be less than or equal to 100mg/kg. Aluminum accumulates slowly in the human body, causing slow and undetectable toxicity. However, once a metabolic disorder occurs, the consequences are very serious. Therefore, it is necessary to pay attention to preventing aluminum absorption and reducing the use of aluminum products in daily life. Therefore, aluminum cookware has gradually been phased out. Standard for the Use of Food Additives GB2760-2011