Which Is Better – Aluminum Or Stainless Steel Pressure Cookers?
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 or aluminum pressure cooker the right choice? Though often of similar design, some basic differences exist between the two types of pots.
The history of the pressure cooker begins with the English scientist, Denis Papin. Papin created a cast iron device, with its own small furnace in the 1670′s that allowed him to cook food in a surprisingly short time. He impressed the Royal Society of England, a hallowed place for renowned inventors and thinkers of all sorts, by preparing a meal that included the jellied bones of many different animals. As the years have gone on, many improvements have been made and innovations that have made a much smaller, home version to be available. Despite the years and the changes, it’s still bought for the same reason: preparing a hearty meal in a short amount of time.
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.
Resistance to stain, rust or pitting, can be attractive assets for a stainless steel model. 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.
Some cooks feel that the stainless steel pots are of a higher quality, others believe that the lower heat conductivity of the steel somehow influences the cooking. Most agree that the stainless aspect of this steel helps to keep food from sticking to the bottom. This and their supposed sturdiness seem to be sufficient for some to prefer the stainless steel pressure cooker.
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.
For a lighter cooker, aluminum pots may be the way to go. Unlike stainless steel cookers, aluminum pressure cookers do not need other layers or materials to help with their conductivity. Add to all this the relatively lower cost, some households may opt for this choice. It must be pointed out that the cost difference in pots of equal size and quality may sometimes be minimal.
For a large pressure cooker, the weight difference is much more noticeable. A cook moving a fully loaded pressure cooker may find the task daunting with a stainless steel version, while being able to more easily handle an aluminum model.
Despite differences, modern pressure cookers have several safety features. Stainless steel and aluminum versions can be found with three independent safety valves which allow excess steam to bleed off and relieve the pressure in the pot. Many also come with a device that keeps one from being able to remove the lid while it’s still under pressure. Maintaining the cooker clean and free of debris, whether around the valves or even the gasket, will help keep the cooker safe for a long time.
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 changed through the years, for healthy, fast, and efficient cooking, an aluminum or stainless steel pressure cooker is still a valid option.