"Janice" > wrote in message
...
> On 02 Jun 2004 00:11:33 GMT, c (TOM KAN PA) wrote:
>
> >After qutting using a pressure cooker about 30 years ago, my wife decided
she's
> >going to start using one again. She is going to buy a $199 WMF Perfect
Plus
> >from Williams-Sonoma. I asked her what's wrong with a cheaper model,
perhaps a
> >Presto if they still make them. Her reply was that the WMF was stainless
steel.
> >I guess I'm missing something. Any advice that I can give her? Like where
to
> >put the un-used food processor in order to make room for an un-used
pressure
> >cooker?
> >Seriously, if you were starting out cooking in a pressure cooker, what
make and
> >model would you buy?
> >
> I know that I'm way late on this and it may have been covered by now..
> but the advantage of stainless steel is it does not dissolve oxidized
> aluminum into your acid foods, like anything with tomatoes or vinegar
> in it...aluminum makes food taste bad, and many feel that it's not a
> good addition to your diet, particularly in the levels we get from
> aluminum cookware. If you DO insist on using aluminum cookware, make
> sure that they are scrubbed to a bright and shiny state anywhere your
> food will touch it, the dull aluminum is oxidized and ready to become
> one with your food and through it, you!
>
> Janice
You got that backwards. Aluminum Oxide is very inert. Aluminum is quite
reactive but forms a protective layer of oxide rapidly.
Perhaps you have been attending too many demonstrations for waterless
cookware.
del cecchi