I am planning to buy a pressure cooker and thinking of what to choose.
Ideally aluminum is a much better conductor of heat, with silver being first, copper second and aluminum third. However, aluminum can warp, as well as leach or discolor foods high in acid i.e. tomatoes, vinegars, wine etc. Stainless steel is extremely durable but does not conduct heat well. The solution, they encapsulate or sandwich copper or aluminum in the base of the stainless steel cookware so that it heats and distributes heat evenly. Stainless steel is inert, so it will not react with food of any kind. If you want aluminum spend the money and get anodized aluminum such as Calphalon cookware. The aluminum under goes a chemical/electric process that makes it much stronger and it does not react with acids, they are very durable. Avoid the cheap aluminum pans at all costs. You get what you pay for and you'll find yourself cooking more and more with a great piece of cookware. Check out Calphalon and All-Clad…Have fun.
