Is Hard Anodized Aluminum ok w/acids?
Yes, it's OK with acids. Aluminum naturally passivates/oxidizes (and immediately), and so, unless you're scraping/scouring your bare aluminum pan, even the bare aluminum is fine. The anodizing process takes this one big step further, and creates a hard, extra-thick oxide layer that should last you a good long time. There are posters here whose Calphalon hard-anodized pans have lasted 20-25 years of heavy use. But if you MUST wash in a dishwasher, that time will be cut appreciably.
JSYK, the biggest culinary objection to aluminum is its occasional propensity to discolor certain foods, most notably eggs and onions. This is a reaction NOT to acids, but to sulphur compounds. Again, if unless you're OCD about scouring/machine washing your pans, even this should not be an issue.
Calphalon are really good pans, with a track record a lot of companies would like to have. Be not afraid of aluminum, 95% of restaurants use it.