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

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.

It is really good an convenient

Pressure cook 30-35 pounds of chicken at one time for my dogs. Cook for 2 hours and the bones are soft enough to feed to the dogs so I do not have to debone the chicken and the dogs also get the minerals in the bones. Win, Win. It would be better if it has a pressure gauge.

this is specifically for the 32qt commercial seriesDoes not come with canning rack... Was about to use the smaller unit I ordered more recently for the first time, but need to order a rack... Guess I should have opened the box before now... I suspect that none of the Buffalo Canners come with canning racks, so plan ahead.Otherwise, an attractive and solid unit. Will update reviews after I've used them.Consider this review to be generally positive for now. Just be aware...

Good quality

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.