The history of the pressure cooker begins with a mathematician assistant of the English scientist, Denis Papin. Papin creates a cast iron device, with its own small furnace in the 1670′s that allows 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 still bought for the same reason: preparing a hearty meal in a short amount of time.

But how does one decide between stainless steel and aluminum: is one superior to the other? Depending on how the pressure cooker will be used, each may have its advantages. The decision will depend entirely on the style and needs of the person cooking.

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.

Cooks who favor a stainless steel pressure cooker, do so, reputedly, because these pots cook the food better. Some feel that the stainless steel pots are of a high quality, others that the lower heat conductivity of the steel some how 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 maybe 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.

For a lighter cooker, aluminum pots may be the way to go. Unlike stainless steel cookers, aluminum pressure cookers do not need other layers or materials to help with their conductivity. Add to all this the relatively lower cost, some households may opt for this choice. It must be pointed out that the cost difference in pots of equal size and quality may sometimes be minimal.

Aluminum cookers are sometimes preferred by those who need a large pot, but do not feel comfortable having to deal with the greater mass of a stainless steel cooker of equal capacity. This is most true for those who submerge the hot pressure cooker in cold water to lower the cooker’s pressure quickly. See any Mirro pressure cooker.

Despite differences, modern pressure cookers have several safety features. Stainless steel and aluminum versions can be found with three independent safety valves, that allow excess steam to bleed off and relieve the pressure in the pot. Many also come with a device that keeps one from being able to remove the lid while its still under pressure. Maintaining the cooker clean and free of debris – whether around the valves or even the gasket – will help keep the cooker safe for a long time.

One must chose their own way, when it comes to deciding on pressure cooker. The consumer must do a little researching and balance his or her needs with what the pressure cooker – stainless steel or aluminum – has to offer. Despite the years of change and innovation, the pressure cooker is still considered a cheap and effective way to cook healthy food quickly, while saving money on fuel.

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