I have an aluminum (not stainless steel) 5 qt pressure cooker that I bought fairly cheaply at a kitchen ware outlet store. It seems the traditional pressure cooker application for canning doesn't matter much what the material is: as long as it doesn't explode under pressure. I'm interested in using mine to cook stocks, beans, etc. The instructions I received with mine indicate several models of several materials and sizes.
Does the aluminum composition risk giving off, tinny flavors when cooking stocks and stews? Is there any other reason to believe I may have purchased the wrong "kind" of pressure cooker?