Buffalo 12 Quart Pressure Cooker Stainless Steel - Large Canning Pot with Lid for Home, Commercial Use - Easy to Clean Induction Stove Top Pressure Canner, Can Cooker - SG Certificate QCP412

Well made. Easy to use. Instructions are not real well written (or translated) but there is enough to get you started.

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.

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 onions In the Buffalo 12 quart pot on high. Added 5 cups of water and 1 cup of DRY PINTO BEANS. DRY BEANS!!! LOCK & LOAD We 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 cheap Cheap cookware is NOT good. PS. This unit is very Safe and easy to operate. It exudes quality through out. Thanks to Buffalo Thanks to Amazon Ashley Overstreet

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.

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 water This makes preparing large amounts of food easy and efficient. My freezers are full of soup and chili, vacuum sealed in mason jars. UPDATE: 7/16/2018 This 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.

It is over-priced for its functionality. Nice looking pressure cooker but not designed for general use. If all you want is a pressure cooker to cook food, it's a good choice. Is is not designed for home canning however. There is no pressure guage and it does not come with a bottum plate to protect canning jars from over heating. Plus it only takes 5 quart jars. If you intend to can, try and find a Presto 16 quart. They are less expensive, hold 7 quart jars, have a pressure guage, removable bottum plate and are designed for both cooking and canning. Bottum line: the only reason I bought it was the the Presto 16 quart units were out-of-stock.

I own 4 restaurant and we use daily very heavy duty recommended

I've been using pressure cookers for 30+ years. I'm not a complete noob. When I saw this cool looking, huge cooker, I thought of all the time I could save making huge batches of thick ramen broth. There were no clear pics or descriptions of the base other than the diameter. When I got it, I immediately noted the thin, one-piece, non-clad construction of the main pot. (BUT THE LID LOOKS REALLY COOL, RIGHT?) I save and freeze scraps of chicken trim (bones, skin, cartilage), so every 3 months or so I have 20+ pounds to make a thick Japanese-style chicken soup known as TORI PAITAN. Usually takes 6+ hours in a stock pot. Well, having some experience with pressure cookers, I used a flame diffuser over the gas burner, plus wire canning racks inside the pot to help lift solids away from direct contact with the base. Somehow I suspected the thin, one layer stainless construction might burn the solids. For reference, the first pic is just the solid ingredients. I also added 12 plus liters of water before heating (of course). Even after doing all this, I opened the lid after 2 hours and immediately smelled scortch. I ladled the liquid out and saw a huge layer of burnt solids on the bottom. The burnt flavor had distributed throughout the whole soup. RUINED! I already have the 21 quart Buffalo Stainless model, and even THAT has an aluminum, heat distributing wafer welded to the bottom. WHY THIS CHEAP, COST-CUTTING CONSTRUCTION ON YOUR MOST EXPENSIVE MODEL??? This very expensive ($732 at the time of purchase) is mostly unusable to me, now. I can't trust it for anything other than pressure canning. Even that, another reviewer with equipment to measure accurate internal pressure reported it doesn't actually reach the standard 10 psi necessary for safe pressure canning. And I already have a huge, All American-brand pressure canner for that purpose. Look. Buffalo Stainless boasts it has been in business since 1957. Cool. What have you learned in all that time? To cut basic corners for the sake of profit?? Bottom line: Buffalo Stainless needs to WELD A HEAT DIFFUSER TO THE BOTTOM OF THIS COOKER. Without that, it's just a cool looking, but essentially useless vessel to those of us who plan to do more than just pressure can.