It is not surprising to find that a pressure cooker is sometimes an item of debate when deciding what to buy for the kitchen. Trying to decide whether or not to go with stainless steel or aluminum could cause any couple to go running for help. Despite looking and behaving much the same, there are differences between the two types that should be looked into.
In 1679, Denis Papin prepared a large meal for members of the Royal Society, in which he showcased his invention, a predecessor of the pressure cooker. It was of cast iron, called the Steam Digester, and able to turn beef bones into jelly in a surprisingly short time, according to an eyewitness. Though rather dangerous and unstable in its original state, sophistication in design and manufacturing have made pressure cookers relatively safe and efficient. These modern “digesters” continue to do what they do best: cook food quickly.
But how does one decide between stainless steel and aluminum? Is one superior to the other? Depending on how the pressure cooker will be used, each may have its advantages. The decision will depend entirely on the style and needs of the person cooking.
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 with lapses in care.
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.
A few cooks point out what others seem to miss. These cookers can be used to prepare some of the ingredients 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 generally have less mass than the others. Also, 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.
Aluminum cookers are sometimes preferred by those who need a large pot, but do not feel comfortable having to deal with the greater mass of a stainless steel cooker of equal capacity. This is most true for those who submerge the hot pressure cooker in cold water to lower the cooker’s pressure quickly.
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.
One must chose their own way when it comes to deciding on a pressure cooker. The consumer must do a little researching and balance his or her needs with what the pressure cooker, stainless steel or aluminum, has to offer. Despite the years of change and innovation, the pressure cooker is still considered a cheap and effective way to cook healthy food quickly.
Lots of people pick a Presto pressure cooker since it is well known brand, but there are several other options. The best aluminum or stainless steel pressure cooker is the one that can meet your specific needs, so be sure to buy what you truly need and not just what’s popular.
