Aluminum Versus Stainless Steel Pressure Cookers
February 16th, 2010 Filed Under Uncategorized
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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