- 37 Quart Pressure Cooker Stainless Steel Extra Large XL Commercial

It doesn't come with a pressure gage and there's no full waterline mark. Seems to burn on bottom easy also. Don't have heat source on when sugar or cheese is added, burn to bottom.

Lovely pot. Holds over 30lbs of meat in one cooking session.

This is excellent to pressure cook in. Searing prior to cooking needs to be done in a different pan as it does not work in this pot. I found out the hard way.

Great pressure pot

I love this canner! It is huge! It holds 12 wide mouth quart jars and 30 regular mouth pints. It's a challenge to fill it. Stainless steel so supper easy to clean. No discoloration from the water. No oxidation of aluminum.

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.

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.