Effect of aluminum dissolution from aluminum sauce pans with the kind and concentration of acidity, boiling times and temperature of acidity solution, in new and old sauce pans, and aluminum content in typical food was investigated. As acetic acid concentration increases, aluminum content has increased. But malic acid and citric acid have suddenly increased until acidity concentration would be 0.4%. After that rapidly increasing is not shown. As boiling time and temperature of acidity solution increases, concentration of aluminum dissolved from aluminum sauce pan has increased. Concentration of aluminum by repeated use has increased only a slightly. But aluminum content has dissolved in large quantities from new pan rather than old pan.