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.

You 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.

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.

Many cooks swear that stainless steel pots cook food better. According to some, the fact that stainless steel is slower than aluminum at transferring its heat may have something to do with it. Food is less likely to stick to the bottom of the pot because of its stainless nature. Quality and sturdiness are generally given as the reasons for the preference.

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.

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.

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.

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.

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.

Lots of shoppers purchase a Presto pressure cooker because it is popular brand, but there are several other options. The best aluminum or stainless steel pressure cooker is the one that satisfies your individual preferences, so be sure to buy what you truly need and not just what’s popular.

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