If there is exposed aluminum, it will dissolve readily in to acidic food, polishing or not, and unlike dissolved iron which tastes off but might actually be good if you don’t get enough iron in your diet, aluminum has some toxicity to it, not a huge worry but something to be aware of.
I just use a aluminum pan. It doesn’t really matter if it heats evenly since you are making a liquid.
Aluminum is reactive too. But it tends to hold onto a seasoning really well!
Not necessarily. You can by pans with a polished surface.
If there is exposed aluminum, it will dissolve readily in to acidic food, polishing or not, and unlike dissolved iron which tastes off but might actually be good if you don’t get enough iron in your diet, aluminum has some toxicity to it, not a huge worry but something to be aware of.