One of the drawbacks with aluminum cookware is that it tends to discolor much more quickly than stainless steel. A simple way to reduce this discoloration is to boil a solution of two tablespoons of cream of tartar to each quart of water in the cookware for ten minutes. While aluminum is safe for dishwashers, the high heat of the drying cycle may add to this discoloration, so hand washing may be preferred.
Another complaint some people have with aluminum is that is can warp. A simple way to reduce the likelihood of warping is to allow the cookware to cool completely before washing or soaking. Even if it does warp, it comes at a price point that can justify replacement if needed.