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.
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 may be less expensive. However, the process of making the aluminum pot safe also raises the cost.
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.
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.
Choosing the best aluminum or stainless steel pressure cooker for your kitchen can be a tough job, but it does not have to be that way. If you’re unsure of what to purchase, it’s hard to do better than a Presto pressure cooker.