Compositions and methods for cleaning the surface of aluminum articles encrusted with cooked-on grease, oil and protein residues. The method includes immersing aluminum cookware in a solution of about 50 to about 75 parts by weight of water, about 2 to about 5 parts by weight of a strong alkali metal hydroxide, from about 1/2 to about 2 parts by weight of calcium chloride, from about 2 to about 4 parts by weight of sucrose, from about 0.05 to about 0.2 parts by weight of a non-ionic surface active agent and from about 0.2 to about 0.5 parts of an anti-foaming agent. The articles may be soaked for 12 to 24 hours without damage.