Is using oxidized aluminium baking forms safe? My apologies in advance if this is not the best forum for this kind of question.
Recently, I've bought a few non-anodized aluminium bread-baking forms, such as this one:

As you can see, there is already some discoloration on them when they come from the shop. My knowledge of chemistry is rudimentary but I presume it is an oxidized aluminum layer (do correct me if I am wrong here).
Now, my wife decided it is a good idea to wash these forms in a dishwasher. The forms became even darker, becoming rather gray over their entire area. There are a lof of posts on various forums and blogs telling you to not put aluminium cookware in dishwashers, and most of them go on about how to remove the oxidized layer.
For my purposes, I do not care how it looks. I would like to know whether it is safe to bake bread in those (post-dishwasher and without removing the oxide layer). There is very little information about this, as the online discussions revolve mostly about removing the gray layer. I've read someone saying that the oxide layer can even be beneficial as it might prevent aluminium leaking into food. This does make sense, presuming that the oxide itself is not harmful and does not leak. Could someone comment on this please? Any reference to scientific literature would be a bonus.
As a backstory, the reason I bought these forms is because they are traditionally used for making specific sorts of rye sourdoughs in the Baltic region. So I'd like to give them a go before buying more modern (and more boring) stainless steel forms.
Thanks in advance!
In accord with this forum's policy on not providing health advice, I  will just comment on the chemistry surrounding any created Al3+ interacting with the superoxide radical anion (which is incidentally, present in the human body). As a source, here is a 2014 article by Tushar Kanti Das, et al, published in Archives of Neuroscience, available here.
The authors explicitly references, in Figure 4, “Formation of Aluminum Superoxide Semi reduced Radical Ion and Aluminum Superoxide Complex (43)”, with described reactions proceeding as follows (also adopting notation and water complexing from yet another article):
$$\ce{[Al(H2O)4](3+) + O2•− &lt;-&gt; [Al(O2•−)(H2O)4](2+) }$$
$$\ce{[Al(O2•−)(H2O)4](2+) + Fe(3+) --&gt; O2 + [Al(H2O)4](3+) + Fe(2+)}$$
And, in acidic conditions:
$$\ce{[Al(H2O)4](3+) + O2•− + H+ &lt;-&gt; [Al(O2•−)(H+)H2O)4](3+)}$$
$$\ce{[Al(O2•−)(H+)H2O)4](3+) + [Al(O2•−)(H+)H2O)4](3+) --&gt; 2 [Al(H2O)4](3+) + H2O2 + O2}$$
where the above chemistry suggests a role for Al3+ in possibly assisting with the subsequent production of miscellaneous powerful radicals associated with a Fenton reaction  as sourced from an iron ion presence (as in blood).
Now, as to the possible originating source of Al3+ itself, in the particular context of baking with Aluminum pans, and further washing said aluminum ware in a dishwasher also employing Baking Soda, is that the latter NaHCO3 on warming in aqueous solutions, apparently will attack Al metal, commencing with the reaction:
$$\ce{ NaHCO3 + H2O + Heat --&gt; NaOH + H2O + CO2 }$$
And further, to quote Wikipedia:

Sodium aluminate is also formed by the action of sodium hydroxide on elemental aluminium which is an amphoteric metal. The reaction is highly exothermic once established and is accompanied by the rapid evolution of hydrogen gas. The reaction is sometimes written as:
$$\ce{ 2Al + 2NaOH + 2H2O → 2NaAlO2 + 3H2 }$$
however, the species produced in solution is likely to contain the [Al(OH)4]− ion or perhaps the [Al(H2O)2(OH)4]− ion.[6]

This problem with Aluminum ware is well known (see warnings, for example, here, and also here).
I hope this, in part, advanced chemistry presentation nevertheless is of assistance in answering your question &quot;Is using oxidized aluminium baking forms safe?&quot;.