I have inherited an old All American cast aluminum pressure canner that supposedly has been checked out by an "expert" and is good to go. Once I get up the nerve to experiment with it, can I use it for pressure cooking as well, or are they only meant to be canners? I can't find a manual or much info online. It has the All American "metal to metal machined seal", if that helps. This thing is clearly from the 50's but has a new gauge. I am thinking that the cast aluminum may not react well with a lot of foods.
Thanks in advance!