Pressure Cooker Materials: Hard-anodized vs. Stainless Steel

Pressure Cooker Materials: Hard-anodized vs. Stainless Steel
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Pressure Cooker Materials: Hard-anodized vs. Stainless Steel

Hard-anodized vs. Stainless Steel Pressure Cookers

When you decide to purchase a pressure cooker, you first have to decide what kind of pressure cooker you want. Pressure cookers are one of the best additions you can possibly make to your kitchen because of their speed and convenience. However, then comes the question, what kind of pressure cooker is best, hard-anodized or stainless steel?

Each type of pressure cooker is unique from the others and offers different pros and cons. In this article, we are going to be outlining the differences between a hard-anodized and stainless steel pressure cooker so that you know which one you want to invest in.

Hard-anodized Pressure Cooker

Hard-anodized pressure cookers are the newest of the pressure cookers in terms of technological advancement. On top of that, they also tend to be extremely durable and able to transfer heat easily. A hard-anodized pressure cooker is created by increasing the thickness in the layers of aluminum alloy. This way, it is harder to scratch and break.

Stainless Steel Pressure Cooker

The stainless steel pressure cooker is one of the original versions of a pressure cooker. They are known for being sleek and shiny as well as being extremely durable. However, there is a downside to stainless steel pressure cookers. They tend to be bad conductors of heat, so there is generally aluminum put at the bottom to make the heat conduction better.

Strengths and Weaknesses

To put both hard-anodized and stainless steel in context below is a comparison of some of the features both present, thus showing their pros and cons.

  • Heat Conductivity: Hard-anodized: Strong | Stainless Steel: Mediocre
  • Non-Stick: Hard-anodized: Strong | Stainless Steel: Nonexistent
  • Maintenance Factor: Hard-anodized: Particular | Stainless Steel: Easy
  • Durability: Hard-anodized: Extremely Durable | Stainless Steel: Highly Durable
  • Dishwasher Safe: Hard-anodized: No | Stainless Steel: Yes
  • Price: Hard-anodized: Fair | Stainless Steel: High

As you can see, both hard-anodized and stainless steel pressure cookers have different strengths and weaknesses, so it is all dependent on what you are looking for. You have to weigh out what is most important to you and your cooking and decide from there.

For example, if you want a highly durable pressure cooker that conducts heat very well, go with a hard-anodized pressure cooker. On the other hand, if you want a pressure cooker that is easy to maintain and dishwasher safe, choose a stainless steel pressure cooker.

Overall

Overall, while both a hard-anodized pressure cooker and a stainless steel pressure cooker are great, there are weaknesses to both. When deciding what kind of pressure cooker you want, it is important that you weigh out the pros and cons of both types so that you can choose what is best for you.

You don’t want to settle for one that you don’t love and can’t give you everything you need. Instead, make the best decision for yourself. Both types are great, but they do have different things that they can offer you in your kitchen.

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