It isn’t hard to see why more and more people are using pressure cookers. Able to cook up meals quickly and evenly without burning away vitamins, minerals, or flavors, they’re perfect for a generation growing increasingly savvy about the ins and outs of great-tasting food.

But some people are still confused as to whether they should pick up an aluminium pressure cooker or a stainless-steel pressure cooker. With that in mind, we decided to collect together the pros and cons of each option.

The Pros and Cons of Aluminium Pressure Cookers

Aluminium pressure cookers are much less expensive than stainless-steel pressure cookers; for many buyers, that’s all they need to know, but it isn’t the only advantage. Aluminium cookers are also a lot lighter, which is ideal if you’re after a larger capacity or think you’ll need to move your cooker back and forth while it’s full. What’s more, aluminium conducts heat extremely well for even cooking, and the pots are often removable for easy cleaning.

But there are downsides. Aluminium cookers don’t tend to last as long since they stain relatively easily and the metal can even warp or corrode if not looked after properly. Also as they are thinner, food is at a higher risk of burning.

The Pros and Cons of Stainless Steel Pressure Cookers

There’s no denying that stainless-steel pressure cookers are both heavier and more expensive than aluminium ones. That said, they live up to their name by resisting stains, making them superbly easy to clean and maintain. What’s more, a thicker bottom is better for sautéing or browning food, and they need a little less attention while cooking.

Stainless steel doesn’t conduct heat as well as aluminium, so cooking times may be longer. It’s also a lot heavier, which could be a problem if you need to move your pressure cooker on a regular basis. Finally, stainless steel pressure cookers tend to retain heat longer since they are a lot thicker. This is fine for some people, but it’s worth noting that food must be removed quickly to prevent any chance of overcooking or burning.