Buffalo 37 Quart Stainless Steel Pressure Cooker Extra Large Canning Pot with Rack and Lid for Commercial Use - Easy to Clean Stove Top Pressure Canner, Can Cooker - Safety Goods Certificate QCP435

Great quality! Has worked really well and holds A LOT! Definitely recommend!

The Buffalo 12 quart unit is Very NICE.The fit and finish are a beautiful high polished stainless. My first test was two cups of water on a portable induction burner. Up to full pressure in 5 mins on High and the center weight made a nice steady ratllesnack sound.I shut the burner off and lifted the weight to do rapid venting. Lots of STEAM!!! SO COOL!!!NEXT I browned some bacon and onionsIn the Buffalo 12 quart pot on high.Added 5 cups of water and 1 cup of DRY PINTO BEANS. DRY BEANS!!!LOCK & LOADWe HIT full pressure in about 10 mins.Cooked at pressure for 25 mins.Shut off and allowed slow cool down till red tits DROPPED 10 mins (very neat indicators)OPENED it up and had delicious tender beans from start to finish in 45 mins total.Unbelievable. Pintos used to take all day.The Buffalo pressure cooker is a game changer for me. I'm very glad I did NOT buy an instant pot. Way too many bells and whistles for me. I DON'T need more microprocessor electronics in my life.SIMPLICITY please!!!Very easy clean up. Very easy to lock and load too!!! I love my new machine!Next will be canning. It HOLDS 5 quart jars by the way. FIVE.Good cookware is NOT cheapCheap cookware is NOT good.PS. This unit is very Safe and easy to operate. It exudes quality through out.Thanks to BuffaloThanks to AmazonAshley Overstreet

I bought this because it is stainless steel and almost twice the size of a normal pressure cooker, plus it will fit in my dishwasher. My All-American pressure canner is much bigger (larger than both my dishwasher and my sink, so I have to wash it in the shower) and several things I want to pressure cook I don't want in aluminum because of the acids and harder-to-clean nature of bare aluminum. I am planning to use this for regular cooking, not canning. A regular consumer pressure cooker is barely big enough to make chicken stock from a small chicken. But I should be able to make stock from two chickens at a time in this one, or a small turkey.The "special cleaning needle" is hidden inside the styrofoam on top, I threw it away without seeing it and had to go back for it after reading the manual.The manual itself is in four languages, and the English version (the only one I can read) isn't what I'd call good English. But it isn't unreadable, just a little weird.I don't see any kind of safety-lock to prevent it from being opened under pressure. The manual says it does have a safety lock though. I don't think I'll test it to find out.I definitely want the 37 quart, and will probably buy one, and I'll just wash it in the shower.EDIT It is now the day after receiving (and using it) and I'm still very happy with it. While I wrote the last review I had 14 pounds of chicken cooking down to broth. I got two gallons of broth out of it, plus a pint of schmaltz. I'm even more certain now I really want the 37 quart version.EDIT Having used it twice now, I've noticed a difficulty. I need a lot of heat to bring this whole thing up to pressure, and food touching the bottom can burn adding an unwanted color to what should be a light broth. I've solved that by ordered a canning rack to go in the bottom to keep my food from touching the heated surface.

Very sturdy construction. Worked well on first recipe. Only complaint is the manual is in broken English and should be better. Did not have my model number in it for spare parts identification. I contacted the company and they got back to me right away and told me the model I have is the same as another designation in the manual. If the manual was better I would give it 5 stars. Also, spare parts not available yet. Supposed to be on Amazon soon.

The media could not be loaded. I purchased the 32-Quart pressure cooker in order to make large quantities of nutrient dense chicken bone broth and soup.Some call-outs:- 32 quarts is big so it takes a little while to build up pressure (around 30 minutes from the time I turn on the pressure cooker usually)- It's easy to clean. Remove the rubber ring and clean it with a brush, wash top and bottom of lid and use the poking tool to clean the vent holes quickly, and then clean the base. It's huge so I have to tip it over the sink and spray rinse the inside.- The lid is supposed to be stored upside down on top of the pressure cooker for some reason so your lid is exposed to open air, if you care- There is a max line for dry beans about 1/3 of the way up the pot- There is a max line for liquids 2/3 of the way up the pot. Both lines are laser etched and sometimes hard to see until you find the right angle- It's VERY HEAVY when full of bones and waterThis makes preparing large amounts of food easy and efficient. My freezers are full of soup and chili, vacuum sealed in mason jars.UPDATE: 7/16/2018This is still a 5 star pressure cooker. One thing I noticed; the 32 quart lid doesn't always seal perfectly, although the cooker always works (just have to use slightly higher heat if not perfectly sealed). To get a perfect seal I run the lid under water for a second bottom side up, flip and drip the water into the sink, then place the top on the cooker.My Bone Broth Ratio:- Bones of 7 or 8 chickens that weighed 4 to 5 lbs. at the time of purchase (with meat on. I roast the chickens, strip them, then freeze the bones until I have enough)- 12 quarts of vegetable scraps (celery butts and tips, carrot buts and tips, ginger scraps, tips and green part of leeks. I keep them in the freezer and add to the pile as I cut veggies)- 12 quarts of water (this fills the pressure cooker to the max fill line. I suggest finding the max line before you start cooking because it's hard to see with steam flying everywhere)- I cook the bone broth under pressure for 2 hours 45 min, 3 hours if I have time. Allow to depressurize for 30 minutes after.- I strain the bone broth and immediately make soup or chili (While bone broth is delicious, I'm unable to drink it by itself. Wish I could).The pressure-cooked bones should disintegrate between your fingers. I grind them in the food processor into a paste to make treats for my dog. I wouldn't recommend this unless you cook the bones under pressure for at least 3 hours and check to make sure they break apart easily between your fingers. I hear chicken bones can be a severe choking hazard for dogs otherwise so be careful.