I still have some of those very heavy cast aluminum sauce pans, but I use them in the greenhouse, or cleaning in the garage, etc.
Some years ago, there were stories about aluminum cookware and Alzheimer's (false? don't remember), and, perhaps the determiner, my wife wanted new stuff in the kitchen. A couple of Le Creusets retained, but "grey metal" doesn't hold for them.
Any identifiers on the bottom?

Cast iron is heavier still, and mostly is used in frypans (kept seasoned), Dutch ovens, corn bread pans and the like. I have a couple of cast iron kettles and a sauce pan, etc., but they are over 150 years old and collect dust on shelves. Of course a magnet works to identify iron, copper, etc.