Aluminum
Aluminum cookers are lighter in weight and
significantly less expensive than stainless
steel models. Do not store high acid foods like
tomato sauce in an aluminum pans because this
will cause pitting. Anodized aluminum cookware
is now available and the coating helps to protect
the metal. For concerns about aluminum cookware
go here.
Many aluminum cookers, both stovetop and
electric models, come with nonstick
coatings. People may choose nonstick coating
thinking to avoid burning food and easier cleanup.
In most cases burning foods can be avoided simply
by making sure the pan is hot before you actually
start cooking. Heat the oil or cooking liquid
until it is hot and the food sizzles when you
put it in the pan. Another tip til minimized
burning is to use the lowest heat setting once
the cooker comes to full pressure.
Aluminum pans need non-stick finishes, but
you will seldom find them on quality stainless
steel because they are unnecessary. Applied
finishes help minimize scorching and stuck on
foods because aluminum heats rapidly and retains
heat well. Coatings are also needed to protect
aluminum from being damaged or reacting to high
acid and other foods.
Alumium cookware is subjest to overheating
which can cause the pan to warp. This may not
be too bad for regular cookeare, but in a pressure
cooker een a slight distortion in the base or
lid could be enough to prevent the cooker from
sealing.
However, you will find that nonstick coatings
don't stand up well in a pressure cooking. They
will not last the lifetime of the cooker. Finishes
will limit the use of accessories
you can use in your pressure cooker to get the
most out of your investment.
Economy is the main reason to choose an aluminum
pressure cooker. I recommend saving your money
and buying stainless steel whenever possible. |
Stainless steel
Stainless steel pressure cookers are durable.
Stainless steel pots are heavier and more expensive
than aluminum models but they will virtually
last a lifetime. A good stainless steel cooker
should be expected to last 25 years or more,
and I can testify to the fact that my very first
pressure cooker is over 30 years old and still
in regular use.
Stainless steel with a label of 18/10 (chromium
steel/nickel steel) is the best type. Select
a model with a 3 ply, sandwiched metal base
consisting of layers of SS+aluminum+SS. Avoid
plain stainless steel cookers.
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Look
for this type of 3-ply, sandwiched
base on quality pressure cookers
to avoid scorched food.
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This heat distributing base works by absorbing
and spreading the heat evenly over the entire
base of the pan. Unlike plain SS, the 3-ply
base will help you avoid hot spots that burn
food. Pots with the 3-ply bases also require
less fuel to maintain the heat and provide maximum
fuel economy on all types of stove including
induction hobs. In an emergency, disaster of
power outage you can use stainless steel cookers
on any heat from woord or coal fires, camp stoves
and outdoor BBQ grills.
Unlike most aluminum cookers with non-stick
coatings, stainless steel cookers can be washed
in the dishwasher. Stainless steel does not
react to foods, it will not pit or get those
dark, ugly discolorations so common in aluminum.
You can also use any kind of cooking utensils
without worrying about scratching the surface.
Use any accessory in stainless steel cookers.
Expand the usefulness of your cooker cook many
more recipes than you ever thought
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