Effect of kitchen aluminum utensils on aluminum content of meat (cooked in different methods) during cooking and holding at 4⁰ C for different periods were studied. The result indicated that the migration of aluminum from aluminum pan into meat was great. The aluminum content of meat samples were determined before and after the samples were cooked and stored in aluminum pan at 4⁰ C for different periods. Highest concentrations were found in meat cooked with onion and tomato .Low concentrations were found in meat cooked by boiling without adding any ingredients. The aluminum migration seems to depend on several factors, such as the chemical constituents of food, the duration and the temperature of cooking and storage, the addition of any other substances and complexing reactions that result in dissolution  of the complexed metal