I went with the aluminum one, order has been placed. Thanks for the comments
I used aluminum turkey fryer up until recently and they are not fussy or any problem,just remember first thing you want to do is a full boil of water for I think 30 minutes this will build a passive oxidation layer(you will most likely notice a color change) after this do not scrub the layer off. Enjoy
I know you already bought yours, but I wanted to put in a good word for enamel. I've used the same 8 gal. enamel pot for 17 years. The lid has a tiny bit of rust near the edge where I dropped it on cement once. If you're careful, enamel's a great choice. (I've also used glass carboys for 20 years and the same hydrometer I started with 22 years ago).
I know about oxidizing the aluminum pot, I am already using a smaller one. I wanted a bigger pot to make BIAB easier.
2 things that played in my decision are:
1: I am thinking with the thicker walls it will hold temp easier when mashing
2: I can make a hole in it for a spigot