jewels1900 said AL cooker leaves an acid taste. BUT will the stainless brown food as nicely as the AL?
745110
I have found stainless to brown very nicely. Aluminum is more porous and sticks worse in some cases. I am presuming you are referring to aluminum as opposed to stainless steel. If you try to brown with flour this will cause sticking with either one. Use your rack after browning and add your thickening of a flour mixture after everything else is done and simmer for about 10 more minutes so you will not have the raw taste of flour. Enjoy your cooker.
745111
Inregards to the acid taste that's not true check your ingredients As for browning food nicely it sure does a good job at it hands down
535429
I ordered the stainless steel pot for high acid content food. I have read that the non-stick coating will degrade if used with tomato sauce, etc. I found the identical pot in stainless steel by searching "Elite Stainless Steel Cooking Pot for 8qt Pressure Cookers". It was not offered on Amazon but was available through another popular shopping outlet. I received it and it is identical to the pot that comes with the cooker, just all stainless (the bottom is bonded to aluminum I think).
1717945
Yes....everything about this cooker is good except that white rice browns too quickly from what I'm used to. I would not buy this again but if you choose to, good luck.
1686551
Just an opinion, I think the thicker aluminum will cook better not necessarily faster. It's the pressure that hastens cooking. Aluminum would transfer heat more evenly, as previously stated by another.
2050597
Excuse me but Aluminum transfers heat much more efficient than stainless, as for wearing one out, not in the average 20 yr old person's lifetime.Stainless, Alum is not the problem, the gasket is the wear point.
135737
I believe the aluminum layer is the inside core in the bottom of the both pans. There is nothing but stainless steel touching your food.
1210169
The outside of the cooker is aluminum, but you actually cook in the stoneware insert. Unlike metal, stoneware evens out the heat so that there are no hot spots. I believe you are only supposed to cook using the insert. When I need to brown meat or vegetables I do so in a frying pan, then use some of the liquid from the recipe to loosen up the brown bits left in the bottom of the pan. I then pour it into the insert along with the rest of the liquid(s) called for.
1141546
We only eat brown rice & it is perfect. Well worth the money. I had purchased other, less expensive cookers & all I did was waste my money
98706
Yep, mine appears to be all stainless (the base is actually stamped 18/10 grade), with the exception of the brass (I believe) pressure relief fitting inside and the silicone seal/gasket between the top and bottom halves. I'm totally against aluminum for cooking, which was the main reason I selected this Cuisinox model. I've used and washed mine hundreds of times since the day I purchased it and it shows no signs of rust or corrosion. It reminds me every morning, that it is one of a very few products I own where the feeling of quality still has not worn off. I've never even replaced the silicone seal on it. Great product period. Yep, mine appears to be all stainless (the base is actually stamped 18/10 grade), with the exception of the brass (I believe) pressure relief fitting inside and the silicone seal/gasket between the top and bottom halves. I'm totally against aluminum for cooking, which was the main reason I selected this Cuisinox model. I've used and washed mine hundreds of times since the day I purchased it and it shows no signs of rust or corrosion. It reminds me every morning, that it is one of a very few products I own where the feeling of quality still has not worn off. I've never even replaced the... » Read More Yep, mine appears to be all stainless (the base is actually stamped 18/10 grade), with the exception of the brass (I believe) pressure relief fitting inside and the silicone seal/gasket between the top and bottom halves. I'm totally against aluminum for cooking, which was the main reason I selected this Cuisinox model. I've used and washed mine hundreds of times since the day I purchased it and it shows no signs of rust or corrosion. It reminds me every morning, that it is one of a very few products I own where the feeling of quality still has not worn off. I've never even replaced the silicone seal on it. Great product period. « Show Less
1806969
Stainless is always better but this is high quality aluminum. You can't go wrong by buying this product.
1584853
i forgot to mention its best if you use stainless steel cookware, not just aluminum. as long as the bottoms are either copper or stainless they will cook well on an induction unit. my cookware is stainless..
1478579
Yes it is a great cooker, well worth the extra money. Gives peace of mind that you are not eating Teflon or Aluminum
2077782
The pot itself is stainless steel. I just cook with that. You may be talking about an aluminum insert, but I don't use an insert. There is aluminum in the bottom of the pot for even heat distribution but the food cannot contact that aluminum because it is covered by stainless steel.
1937609
The cooker itself is all stainless. One of the inserts could be aluminum. No non-stick surfaces.
1982076
I bought a stainless steel pan on Amazon and it works great.It gets my meat loaf nice and brown. i love this pan.
850875
Yes! It most definitely ends up perfectly brown. Think KFC original roast ;)
249148
I have the 8 qt Presto aluminum pressure cooker-love it, a recent purchase. I wonder if that happens because of the aluminum. I used it once for a potato ragu with sirloin beef: yum!! Hadn't cooked that in a couple of years. Where I'm from people love Magnalite aluminum pots. Except for my Presto, I don't use aluminum pots because of acidic foods like spaghetti sauce that could leach out the aluminum. Will probably get the Presto 6 qt stainless pressure cooker next.