The AI answer we saw
Stainless steel pressure cookers are more durable, resistant to corrosion, and do not react with acidic foods like tamarind or tomatoes, making them safer for long-term use. Aluminium cookers are lighter, heat up faster, and are generally more affordable, but can discolor over time and may react with acidic ingredients. For daily Indian cooking, stainless steel is recommended for health and longevity, while aluminium is a budget-friendly option if cost is a priority.
Captured during this Readable report run. Answers can vary by AI tool and date.