Discussions
- Why is important to properly prepare a culture medium?
- Does anyone know how to use a stove top old Revere Ware Pressure cooker?
- I have an electric pressure cooker and 4 lb pork roast, any suggestions?
- do i need to have a pressure cooker to cook some oxtail?
- How to can soup without a pressure cooker.?
i would say stainless steel because some foods tarnish aluminum and aluminum naturally tarnishes over time. If u see an old aluminum pot and how it has a whitish color to it and has lost its shine thats what the tarnish looks like. My mom has my grandmas old aluminum presto pressure cooker id invest into a stainless steel one. It still works great but ugly/no shine. good luck
Bare aluminum is reactive with many common foods. When the metal reacts with acidic ingredients like tomatoes, it begins to discolor and turn dark. This can also affect your food by turning it black and leaving a metallic aftertaste.
Bare aluminum heats up fast and retains heat well, but because its relatively thin, foods cooked in an aluminum pressure cooker tend to scorch on the bottom.
Aluminum pressure cookers are at the very low end of the line. Dishwashing is not recommended. The bare metal will develop surface pitting over time which allows old food particles to collect and become a breeding ground for bacteria. Aluminum is lightweight and subject to scratching, dents and they can be warped out or true-round, making them useless as a pressure cooker. They are cheap and use the same old pressure system that has been around since pressure cookers came on the market a hundred years ago.
Stainless steel pressure cookers are available in many price ranges, offering everything from the bare bones, old-style version that is just like the cheap aluminum models, to the top of the line, chef’s quality cookware with all the modern convenience features and important advantages we want to see in today’s modern pressure cookers.