Buffalo QCP435 37-Quart Stainless Steel Pressure Cooker Pressure Canner [Commercial series]- Pressure Gauge/Steam Pot EXCLUDED (Optional Accessories)

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 scotch. 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.

Not heavy duty at all. I would call it a Light duty. I have a prestige pressure cooker and that looks heavy duty when compared. Very Expensive for a light duty pressure cooker. I would buy it if it was priced at $200. I may return it. Also the material doesn’t look like a Stainless steel. Very disappointed.

You get what you pay for! I have had Other canning pots and pressure cookers. But this stainless steel pressure canner is by far the best I’ve had. Heats up quick, cools down quick too. I’m not dissatisfied in anyway. It does what it supposed to do what more could you ask.

A big misrepresentation it does not come with a gauge it does not come with any baskets or any containers that it shows in the picturesHe tells you on YouTube in the video that it comes with the gauge automatically when you buy the biggest want to 35. but it didn’t have it in

I could not be happier. I put 5 half gallon jars of boiled p nuts and still had room also the pressure gage was right on with the jiggler.