It is not surprising to find that the pressure cooker, whether an aluminum or stainless steel pressure cooker, is sometimes an item of debate when deciding what to buy for the kitchen. The pressure cooker itself may be the center of discussion. Throw in trying to decide whether or not to go with stainless steel, and any couple could find themselves running for help. Despite looking and behaving much the same, there are differences between the two makes that should be looked into.

One may find the choice to use one simple, however, which one of the two is more effective? Defining what is effective, and more to the point, what you are looking for from your cooker, is the key to finding an answer to this question. A Kuhn Rikon pressure cooker or an All American pressure cooker make good choices.

Resistance to stain, rust or pitting, can be attractive assets for the stainless steel. Following the directions and care instructions carefully can insure the long life of a good one. Often, a quality cooker will have a heavier bottom, that includes a copper layer, to ensure the even distribution of thermal energy. These qualities and the usually higher cost of steel, can make them cost more than a nearly identical one made from aluminum.

Commonly, cooks who favor stainless steel are sure that they cook the food better. Some attribute this to the lower thermal conductivity of the stainless steel, as compared to aluminum. Others point at the stainless nature of the cooker, that keeps the food from sticking to the bottom and possibly scorching. This is often added to the general quality and sturdiness of the cookers.

A few cooks point out, what others seem to miss. These cookers can be used to prepare some of the elements before actually sealing them. Sauteing vegetables or browning some of the ingredients before starting the actual cooking with pressure is often necessary for a recipe. To be able to do this without the need to change pans or pots can be seen as an advantage offered by stainless steel.

Pressure cookers made from aluminum have less mass, generally, than the others. This difference is made larger by the fact that aluminum cookers do not need a copper layer, since their thermal conductivity is quite high. Being a cheaper element to get, aluminum affords a manufacturer with a way to cut cost while making a quality pressure cooker. Making a good quality aluminum pressure cooker may have other costs that can shrink this advantage, however.

For a large pressure cooker, the weight difference is much more noticeable. A cook who may find moving a fully loaded pressure cooker, may find the task daunting with a stainless steel version, while being able to handle an aluminum model. This is especially true for those who use cold water from a sink or other source to lower the pressure in a pressure cooker quickly.

Stainless steel or aluminum, pressure cookers all have been designed with safety in mind. In most models three stand-alone safety valves make up part of the mechanism that allows the cooker to use pressure safely to cook. Added to many models is a device for not permitting a lid to be removed while the contents is under pressure. Keeping the pressure cooker clean and properly maintained is important in keeping it safe as well.

In the end, the choice lies in the hands of the cook. How, where and what he or she is going to cook has to dictate the decisions he or she makes about the tools to be used. No matter what has transpired through the years, for healthy, fast and efficient cooking, an aluminum or stainless steel pressure cooker is still a valid option.

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Often newlyweds face the challenge of equipping their kitchen with the tools for making their home complete. Deciding on whether or not to even own a pressure cooker, and then whether or not to go with Stainless Steel or Aluminum can be quite a daunting task. Is the stainless steel pressure cooker, the righ choice? Though often of similar design, some basic differences exist between the two types of pots.

The earliest form of the pressure cooker dates back to the late 1670′s with a mathematician named Denis Papin. During a demonstration for the Royal Society, guests were amazed at how quickly even the bones of beef were softened to pasty consistency. Improvements in design and materials have made modern pressure cookers safer, more efficient and lighter than Papin’s creation, but the pressure continues to perform its primary function: cooking food faster.

Once a person has decided on a pressure cooker, which is better: Stainless Steel or Aluminum? The answer generally depends on your needs. Ultimately each cook must decide which tool better suits his or her cooking needs.

Stainless steel is, well, stainless and steel. It will not tarnish or rust, and with proper care, can last many years. Generally, the stainless steel cookers will have bottoms that are worked with layers of copper to ensure even heating. Though stainless steel cookers are sometimes more expensive than their aluminum counterparts, they seem to be more forgiving in lapses in care.

Many cooks swear that stainless steel pots cook the food better. According to some the fact that stainless steel is slower than aluminum at transfer its heat may have something to do with it. Food is less likely to stick to the bottom of the pot because of its stainless nature. Quality and sturdiness are generally given as the reasons for the preference.

However, the ability to prep foods, such as sauteing and browning, seems to be another often overlooked reason for selecting the stainless steel cookers. Because of their stainless nature, none of the sauces or browning vegetables stick to the bottom, allowing the cook to use the pot. This way he or she doesn’t have to change from one cooking utensil to another.

Aluminum cookers are somewhat lighter than Stainless steel, and do not need a copper layer to assist with the even distribution of heat within the pot. Aluminum is generally a cheaper material and therefore maybe less expensive. However, the process of making the aluminum pot safe also raises the cost. See a Presto pressure cooker for a good example.

Some women prefer the aluminum pots because the larger pots do not get as heavy as the large stainless steel models, allowing them to better handle the cookers, especially when they have to lower their pressure quickly. This usually entails carrying the hot cooker over to a sink full of cold water.

Regardless of materials, aluminum or stainless steel, a safe modern pressure cooker will have three independent safety valves to ensure that excess steam is allowed to escape, keeping control of the pressure within the cooker. Most also are built with as safety mechanism that prevents opening the lid while the cooker is under pressure. A last key to insure safety is keeping all of these mechanisms and the gasket clean.

Ultimately, the choice is the consumers. A choice based on the needs of a kitchen, a household’s budget, and the style of the cook. Cooking with a stainless steel pressure cooker, or even an aluminum one, continues to be an efficient, effective and speedy way of cooking a nutritious meal.

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