Excellent high quality pressure cooker- should last for years. The only sort of downside is that it absolutely will not open until every bit of pressure is gone. This is great for safety but hard for those of us who want to hurry it along. So I have learned to give it plenty of time. On the positive side, the closing mechanism is super heavy duty- a real plus because this is the one thing on pressure cooker that often breaks and cannot be replaced. I would recommend this product.

I bought this unit primarily for canning (at sea level). The 21 quart size was the largest size that would fit under my Induction range hood. The base plate of this canner is 9" which is right for my largest burner, and the 11" interior works well for holding 14 pint jars (2 levels of 7). I am using the 11" racks, which are a little cumbersome because of the close tolerance but do work. I started with a water level of 3" and using normal canning practice I vented steam for 10 minutes before installing the pressure regulator, and when it began to wobble I cut back the heat until it sounded right. I mention this last sentence because the manual only speaks to cooking processes, not canning. Performance was perfect! The unit and I will be canning for many years.

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 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.

This pressure cooker is AWESOME!!! Before I bought this pressure cooker, I checked most of the reviews on Amazon. Some claimed that it is not really stainless steel and not worth the money"¦ I would like to say THEY ARE WRONG!!!

I'm really happy with the pressure cooker so far: I can make whatever I want and it is very easy to clean up. I inspected it before using and I could tell it is very high quality; 18-8 (304) stainless steel or better for sure. I know some people might think instant pot is better. However after comparing with this product, I feel that dishes made with the pressure cooker had better flavor, plus the pressure cooker is much faster.

Overall I would say this is a sturdy, well made product, and of course it heats and cooks very quickly given that it is real stainless steel.Worth the investment!

The media could not be loaded. Have yet to use it,but the quality is there! My wife and I expect quality and this pressure cooker is that . Thick wall pot, high quality valves. I highly recommend.

Update 02NOV2018: Yes this is a great addition to the kitchen, as a first try we decided to cook a turkey breast. We followed the recipe in America's Test Kitchen's Pressure Cooker Perfection "Turkey Breast & Gravy"pg.114 (also highly recommended and you can find it here on Amazon), see photo of book and recipe. Following the easy directions and browning the turkey breast before cooking was a snap. The gravy was a simple recipe as well. We cooked the breast for the 35 minutes with a quick release of the weighted pressure regulator, (wear a full sleeve mitt when releasing the pressure, tilt the weight away from you)) we waited a moment and opened the lid. See the video of the pressure cooker just at pressure, take a look at the flame height of the range top for an idea of heat input (medium low). The outcome is the meal at the plate within 40 minutes from start to finish.