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.
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.
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 offers the consumer the assurance that comes from its basic properties. Stainless steel resists the damage from the elements that is common to metals, and thereby can be maintained for years to come. However, they generally depend on a copper layer, often embedded in the metal, to help distribute the heat evenly within the pot. This, added to the weight of the steel itself, makes stainless steel pots somewhat heavier than the aluminum versions. The steel also raises the cost above that of most aluminum cookers, although also extending the expected longevity.
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.
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.
Some women prefer aluminum pots because they do not get as heavy as the large stainless steel models. The lighter weight allows them to better handle the cookers, especially when they have to lower their pressure quickly. This usually entails carrying the hot cooker over to a sink full of cold water.
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.
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.
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.
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 offers the consumer the assurance that comes from its basic properties. Stainless steel resists the damage from the elements that is common to metals, and thereby can be maintained for years to come. However, they generally depend on a copper layer, often embedded in the metal, to help distribute the heat evenly within the pot. This, added to the weight of the steel itself, makes stainless steel pots somewhat heavier than the aluminum versions. The steel also raises the cost above that of most aluminum cookers, although also extending the expected longevity.
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.
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.
Some women prefer aluminum pots because they do not get as heavy as the large stainless steel models. The lighter weight allows them to better handle the cookers, especially when they have to lower their pressure quickly. This usually entails carrying the hot cooker over to a sink full of cold water.
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.
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.
About the Author:
Lots of shoppers go for a stainless steel pressure cooker from Mirro because it's a popular brand, but a little research will give you a wider range of choices. Take a look at stainlesssteelpressurecookers.org