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 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 cooker 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 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.
Sauteing or browning foods before cooking in the same pot is an advantage that may be overlooked by those who use a stainless steel pressure cooker. As implied in its name, the stainless steel cooker will not be marred by the prepping of certain foods before sealing the cooker and cooking with steam. Nothing sticks to the pot, allowing the cook to avoid having to use another pan or pot for the sauteing or browning.
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.
Whether they're made of 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. Added to many models is a device for not permitting a lid to be removed while the contents are under pressure. Keeping the pressure cooker clean and properly maintained is important in keeping it safe as well.
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.
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 cooker 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 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.
Sauteing or browning foods before cooking in the same pot is an advantage that may be overlooked by those who use a stainless steel pressure cooker. As implied in its name, the stainless steel cooker will not be marred by the prepping of certain foods before sealing the cooker and cooking with steam. Nothing sticks to the pot, allowing the cook to avoid having to use another pan or pot for the sauteing or browning.
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.
Whether they're made of 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. Added to many models is a device for not permitting a lid to be removed while the contents are under pressure. Keeping the pressure cooker clean and properly maintained is important in keeping it safe as well.
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.
About the Author:
Lots of consumers go for a Presto pressure cooker because it's a leading brand, but there are several other options. The best aluminum or stainless steel pressure cooker is the one that meets your individual needs, so be sure to buy what you really need and not just what's on sale.
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