The aluminum as a problem cooking material myth was mostly debunked a long time ago, but it still makes the rounds.

IME - Cooking maybe be OK, but experience long since is "don't use metal spoons to stir the contents", and certainly don't eat out of them. There is something that gives it a taste when you do. I am not a metallurgist, but either the metal spoon scrapes some taste into the mix or there is a cathodic reaction with the dissimilar metals & the acidic food (alkalis are also available). The kind of pot I am thinking of is the military/camping oblong with the wire handle folding inwards, when wooden spoons are just to twee to lug around in the wild.