This is not my first pressure cooker, however, it has many benefits compared to some others you can buy:
1. It is a lot lighter than stainless steel - this is quite significant, though of course if it is filled up to its limit the difference is obviously not as great.
2. Most pressure cooker recipe books assume a high pressure of 15 psi, a lot of the domestic cookers available that I have come across these days, only achieve 12 psi, needing about 20% additional cooking time.
3. Pressure is achieved by the old fashioned weight system, you do not have to keep an eye on coloured bands, it is either up to pressure or it isn't - simple.
4. It comes with a simple bent wire trivet - not as good as my granny used to have but it does the job and the perforated steamer with dividers is actually quite good.
5. The instruction book is also quite good and includes hints, useful info and some recipes that is enough to get you going and allow you to convert your favourite stews etc., to pressure cooking - it does far more than stews, but I found that they are good to start with.
6. The pressure regulation sytem is far less fragile than on some other inexpensive pressure cookers.
7. It is a fraction of the cost of most stainless steel cookers, and will cook at least as well if not better than most.
1. It is aluminium which is easier to damage than steel, putting away leaving water in the base will cause pitting for instance, avoided by drying it.
2. It may stain - but this can be cleaned off.
3. It has to be hand washed.
4. There is no pressure quick release, you use the cold water method.
There may be other pros & cons, but these stick out. I also have WMF stainless steel cookers which I also recommend, but are far more expensive and heavy, but the base and lid minus the handle are dishwasher safe. Both designs do the job - what more can you ask.