I know this forum has discussed cast iron several times but what about cast aluminum? So the other day I was watching a cooking video on YouTube and took notice of the pot he was using, it was cast aluminum. He was cooking something cajun, I think jambalaya. Then I saw someone else cooking a different cajun dish, also using a cast aluminum pot. For some reason it brought be me back to growing up as my parents used cast aluminum pots. I don't have one and it made me wonder if I need one, if nothing else for nostalgia. I live in the midwest now and I don't know that I've ever seen anyone here use one before. Is it a southern thing or TX/LA thing? I don't know why I got hung up on this but something about seeing that pot got me thinking about this. This something anyone uses regularly? Pros/cons?

For reference:

I've noticed that the Magnalite is all the rage in Cajun cooking social media content production. I haven't used one of those but I bet they're nice cookware. Closest I have is a restaurant supply aluminum sauce pan. It makes things hot pretty well.

Can't really answer the why, but I have many a friend and family from Southeast Tx and La, and a bunch of them have custom made aluminum pots they use for gumbo, jambalaya, ect. Some of these are between 2 and 3 feet in diameter, mostly used outdoors and for large batches, along with smaller ones that fit on stovetops. Guessing myself just that cast iron would be too heavy, and Stainless would be too expensive, but idk. Sure it will cook whatever you are whipping up great.

They're fine as long as you don't cook anything acidic like a tomato sauce in it.

Magnalite is what you seek. I bought my wife an original from Etsy a few years ago. At the time it was $150.

You can pay more or less. This one was in perfect shape although it had obviously been used. It also came w/the original trivet insert for steaming. I don't know if those are used often.