It is not surprising to find that a pressure cooker is sometimes an item of debate when deciding what to buy for the kitchen. Trying to decide whether or not to go with stainless steel or aluminum could cause any couple to go running for help. Despite looking and behaving much the same, there are differences between the two types that should be looked into.

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.

Resistance to stain, rust or pitting, can be attractive assets for a stainless steel model. Following the directions and care instructions carefully can insure the long life of a good one. Often, a quality cooker will have a heavier bottom that includes a copper layer to ensure the even distribution of thermal energy. These qualities, and the usually higher cost of steel, can make them cost more than a nearly identical one made from aluminum.

Commonly, cooks who favor stainless steel are sure that they cook the food better. Some attribute this to the lower thermal conductivity of the stainless steel, as compared to aluminum. Others point at the stainless nature of the cooker that keeps the food from sticking to the bottom and possibly scorching. This is often added to the general quality and sturdiness of the cookers.

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.

Aluminum cookers are somewhat lighter than stainless steel, and do not need a copper layer to assist with the even distribution of heat within the pot. Aluminum is generally a cheaper material and therefore may be less expensive. However, the process of making the aluminum pot safe also raises the cost.

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.

Whether they're made of stainless steel or aluminum, pressure cookers all have been designed with safety in mind. In most models three stand-alone safety valves make up part of the mechanism that allows the cooker to use pressure safely. Added to many models is a device for not permitting a lid to be removed while the contents are under pressure. Keeping the pressure cooker clean and properly maintained is important in keeping it safe as well.

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.

Deciding on the best aluminum or stainless steel pressure cooker for your needs can seem like a daunting task, but it does not have to be that way. If you are stuck for what to buy, it's hard to do better than a Presto pressure cooker.

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