Is using oxidized aluminium baking forms safe?
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;.