I know some recipes call for a non-reactive pot, but as you say, at worst I'm out a buck, and I can resell it when DW has her next garage sale. It's too thin to make a good stock pot, that's why I was thinking of using it to brine large batches of poultry or a turkey.First let me say I don't have any solid aluminum pots. Now I'm nor sure how aluminum will hold up to salty (brine) mixtures. You could give it a try and if not you are only out $1 so no big loss.
I checked with the magnet, and while the handle is steel, the rivets are non ferrous. Thanks for the tip.If your aluminum pot has steel rivets holding the handles on, keep the brine level below them, or you will have electrolysis taking place, which will cause oxidation of the aluminum...it will attack the inner surface of the pot, and cause aluminum to leach into your otherwise wonderful meat.