A Comparison Of Aluminum And Stainless Steel Pressure Cookers
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 history of the pressure cooker begins with the English scientist, Denis Papin. Papin created a cast iron device, with its own small furnace in the 1670's that allowed him to cook food in a surprisingly short time. He impressed the Royal Society of England, a hallowed place for renowned inventors and thinkers of all sorts, by preparing a meal that included the jellied bones of many different animals. As the years have gone on, many improvements have been made and innovations that have made a much smaller, home version to be available. Despite the years and the changes, it's still bought for the same reason: preparing a hearty meal in a short amount of time.
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 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.
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.
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.
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.
by: Gunnar Schweitzkopf
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