Buffalo QCP430 32-Quart Stainless Steel Pressure Cooker [Commercial series]

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.

I LOVE, LOVE, LOVE IT! IT COMES TO PRESSURE QUITE QUICKLY FOR IT'S SIZE AND COOLS DOWN VERY FAST. I'VE MADE MOST EXCELLENT MEAT, STOCK, AND SOUP IN IT THAT WERE JUST PERFECT. I'VE ALSO USED IT AS A STEAMER FOR 2 AND 3 LAYERS OF FOOD, IN CONTAINERS AND ON RACKS, EXCELLENT EVERY TIME, AND NO WORRY ABOUT ALUMINUM. A BEST BUY!

I'm calling this Pressure Cooker the BEAST!! Always have used older aluminum cookers, this one is absolutely awesome!! No leaks, quite, heavy duty, and furthermore I don't mind the booklet being sparce on instructions because this Pressure Cooker is going save me time over the season of canning. Tried chicken broth first, absolutely nothing like I've ever done!!

I can fit nearly a case of brisket in the cooker. It heats up fast and runs good. The safety features seem to perform correctly, although I haven't had to utilize any of them. It is easy to clean and I like pressure cooking in stainless better than aluminum.

I live this pressure cooker do much . I made 100 pcs rice dumpling and well done in 45 Mins . It usedhsvd to cook for 3 hrs . Save time and save gas . Great quality .