What makes stainless steel pressure cookers better than aluminum or non-stick cookers?

Stainless-steel pressure cookers are non-reactive — they don’t leach chemicals or metallic taste into your food, even with acidic or spicy dishes. They resist rust and corrosion, offering long-term durability and better hygiene than many other materials.

Are SOGA stainless-steel pressure cookers safe for everyday cooking?

Yes. When used properly — following the user-manual instructions for sealing, pressure release, and safety valve checks — stainless-steel cookers are very safe. Their high-strength body, secure locking lid, and pressure-resistant design reduce risk of deformation or leakage under normal cooking conditions.

Will a stainless-steel pressure cooker work on an induction stove or only gas / electric stove?

Most quality stainless-steel pressure cookers — including tri-ply or multi-layer base models — are compatible with induction, gas, ceramic, or electric cooktops. Check the product specification or base for an induction-compatible symbol (or test with a magnet: induction-safe cookers normally attract magnets).

How long do stainless-steel pressure cookers last if maintained properly?

With regular care, proper cleaning, and timely maintenance (like gasket inspection/replacement), a stainless-steel cooker can easily last many years — far longer than typical aluminum cookers.

How should I clean and maintain my stainless-steel pressure cooker to keep it in good condition?

Wash it with mild detergent and warm water after each use; avoid harsh abrasives or steel-wool scourers to prevent scratching. Dry thoroughly before storage, store with the lid slightly open if possible (to let air circulate), and periodically check the sealing ring (gasket) for wear; replace if damaged.

Can I cook acidic or spicy foods (like tomato-based curries) in a stainless-steel pressure cooker?

Yes — because stainless steel is non-reactive, it handles acidic and spicy foods without imparting metallic taste or degrading the metal.

Is cooking faster with a pressure cooker, and does it help preserve nutrients?

Pressure cooking works by trapping steam so the internal temperature rises above boiling point, reducing cooking time significantly compared to open-pot cooking. The faster cooking time and closed-environment help retain nutrients, moisture, and natural flavour better than prolonged boiling.

What safety measures should I follow when using a stainless-steel pressure cooker?

Use a burner size that matches the cooker base to avoid flames licking the sides. Wait until all pressure has released before opening the lid; never force it open. Handle the cooker carefully when contents are hot — use handles and keep children away during use.

Does a higher price for a stainless-steel pressure cooker justify the cost?

Yes. Compared to basic or aluminum cookers, stainless-steel models offer greater longevity, safety with acidic foods, resistance to corrosion, and better overall durability — making them a worthwhile long-term investment for everyday cooking.

How do I choose the right size of pressure cooker from SOGA’s stainless-steel collection for my household?

Consider how many people you cook for and what you typically cook. For small households or daily meals, a 3–5 litre cooker might suffice; for larger families or batch cooking, 5–7 litre or more gives flexibility. Also think about storage space and stove size — make sure the cooker fits your hob and kitchen layout.