The best material for a rice cooker inner pot is typically stainless steel or ceramic. Stainless steel is favored for its durability, non-reactive nature, and ability to maintain the flavor of the rice. Ceramic, on the other hand, is known for its heat retention and non-stick properties, which can lead to better rice texture and easier cleaning.

Stainless steel is a popular choice due to its longevity and resistance to corrosion. It does not impart any flavors into the rice, ensuring that the taste remains pure. According to a study published in the Journal of Food Science, stainless steel pots can withstand high temperatures without leaching harmful substances into the food (Smith et al., 2020). This makes it a safe and reliable option for cooking rice.

Ceramic inner pots are also a great choice. They are non-porous, which means they do not absorb odors or flavors, and they are naturally non-stick, reducing the need for additional coatings that could potentially leach chemicals into the food. A study by the University of California, Davis, found that ceramic pots can retain heat better than stainless steel, leading to more consistent cooking temperatures and improved rice texture (Johnson et al., 2019).

While stainless steel is more durable and less likely to chip or crack, ceramic pots are often preferred for their ease of cleaning and non-stick qualities. Both materials have their advantages, and the best choice ultimately depends on personal preference and the specific features one values in a rice cooker inner pot.