This question has options. How would someone go about accomplishing this goal?
How to avoid metal from a pan dissolving in your food while cooking.

pick from the following.
(i) Use pans made from anodized aluminum, which is inert, harder than stainless, very easy to clean, and will not dissolve/leach into your food..
(ii) Use pans made from shiny metallic aluminum, which is inert, harder than stainless, very easy to clean, and will not dissolve/leach into your food..
(i)