Elite Gourmet ERC006SS 6-Cup Electric Rice Cooker with 304 Surgical Grade Stainless Steel Inner Pot, Makes Soups, Stews, Porridges, Grains and Cereals, 6 cup (3 cups uncooked), Black

Its good size and cookes pasta, rice, soup, etc. in 20-30 minits. The only thing is the pot burns if you dont put oil in the stainless steel pot bottom and there is not enough liquid in the pot. It works well to recook the leftovers.

Magnifica muy buena

Not good

I have a Zojirushi rice cooker, but I wanted a rice cooker with a sauté function which the Zojirushi doesn't have. I had bought another brand with the sauté function, but it was a sauté/simmer function which meant the unit would sauté until liquid was added and it would automatically switch to the simmer function. For some recipes, this doesn't work. I tried cooking 2 cups of steel cut oats in this cooker, and it boiled to the top leaving dried oatmeal on the top of the cooker as well as clogging up the steam release. I returned this cooker and decided to try this Comfee' Rice Cooker.I have had this rice cooker only a couple of days, but, so far, I am happy with the results. So far, I have made steel cut oats that I make in quantity for my husband and I to warm for breakfast. I put steel cut oats, water, cinnamon, brown sugar, and a little vanilla in the pot. The cereal came out perfect using the brown rice setting. I will explain later in this review why I chose the brown rice setting. Tonight, I made brown rice pilaf. I used the sauté setting, melted butter, added and sautéed the onions, added brown basmati rice and garlic, added beef stock and seasonings, and chose the brown rice setting. The rice was perfectly cooked and fluffy. Even though the unit was on keep warm for 45 minutes, the rice was not crusted or burned on the bottom. With my Zojirushi rice cooker, I have to remove the pot from the cooker as soon as the rice is done or the rice at the bottom of the cooker is crusty.Although this rice cooker comes with only a basic pamphlet of user instructions, you can download a more comprehensive manual that includes few recipes. The following is a description of the cooker controls, what can be done with each, and how they can be used.COOKER CONTROLS:- STOP/KEEP WARMPress the Stop/Keep Warm button to stop the cooking process and to keep cooked food warm- ON/OFF/STARTPress the On/Off/Start button to turn the cooker on or off and to start the cooking process- DELAY TIMERPress the Delay Timer button to delay the start of the cooking process for up to 24 hours. Use the + and- buttons to adjust the length of time.- "-"Decrease time or temperature- "+"Increase time or temperature- TEMPPress the temp button to raise or lower the temperature, and then press "+" or "-" to adjust temperature. Can be used only with Sauté and DIY cooking functions.- TIMEPress the Time button to adjust the cooking time, and then press "+" or "-" to adjust cooking time. Can be used with the Slow Cook, Oatmeal, Chili, Pasta, Soup, Stew, Steam, Sauté, and DIY cooking functions.As for the cooking programs, I'm not sure that all of them would be useful as temperatures are not stated for any of them.- The 3 rice setting are pretty basic, Quick Rice cooks white rice in a shorter amount of time, White Rice cooks white and short grain rice, and Brown Rice cooks brown rice and long grained rice.- The Oatmeal function cooks traditional rolled oats and can use the delay timer to have oatmeal ready for breakfast. For steel cut oats, I used the Brown Rice setting that has the longer cook time required for steel cut oats.- Soup, Soup, and Stew functions provide a simmer at a low temperature, but the temperatures are not stated.- The Slow Cook function does not allow Hi and Low slow cooking. The temperature is set at 300 degrees that is equivalent to the Hi temperature on slow cookers. If you want to slow cook on a low temperature you could set the temperature to 190 degrees on the DIY function.- For the Sauté function, you have control over both time and temperature. This is one of my favorite features as it works to sauté onions and garlic for rice pilaf and risotto as well as for browning meats used in soups and stews.- For the Steam function, you have control over the time which is really all you need for steaming.- To change the cooking function or the time and temperature, press "stop" and then select the function, and time and temperature.I have pressure cookers and other multicookers that have multiple preprogrammed functions, and, honestly, I don't use them most of the time. For some foods, I think a slow simmer produces a better result than cooking with a pressure cooker. My primary purpose in buying this rice cooker was to have the sauté function for making rice pilaf and risotto. Happily, I have now found that this rice cooker does a better job of cooking rice than the expensive Zojirushi rice cooker I have. After hours of research and reading reviews, I have finally found a rice cooker that works for me. For me, use of this rice cooker is not complicated at all. It's pretty straight forward once you know how to operate it. The downloaded manual does help, but some of the operation is learned by trial and error.UPDATE 7/11/22:For those of you who like steel cut oats, which my husband and I prefer over rolled oats, this is my recipe for steel cut oats cooked in this rice cooker. This make 1 1/2 quarts that lasts my husband and I 4-5 days.- 1 1/2 cups steel cut oats- 4 cups water- 1/2 tsp. pure vanilla extract- 1 tsp. cinnamon- 1 tbsp. brown sugar (I use coconut palm sugar)- 1/4 cup or more raisinsPlace everything in the rice cooker pot, stir, turn cooker on, select brown rice function, press start.To warm the oats for breakfast, put desired portion in a bowl, add a little milk, and microwave for about 1 minute on high. What could be easier?? I have used this rice cooker multiple times since I bought it, and, so far, I am very happy with it.UPDATE 09/30/2022:As mentioned previously, I have never been a fan of rolled oats. To me, cooked rolled oats always tasted pasty. My husband likes them so I made a batch for his breakfasts. I added all ingredients to the pot and used the oatmeal setting. Ingredients I used were:- 3 1/2 cups water- 2 cups rolled oats- 1/2 tsp. vanilla extract- 1 tsp. cinnamon- 1 tbsp. brown sugar (I used coconut palm sugar)- 1/4 cup raisins or more as desiredIt looked pretty good and tonight I decided to try it. I spooned some into a bowl, broke it up into smaller pieces, and added some milk. Then I warmed it in the microwave for one minute. WOW!! It was really good!! I guess it make a difference on how it is cooked. I will definitely be making rolled oats for breakfasts again.UPDATE 01/13/24:I have had this rice cooker for almost 2 year, and I still love it. I have experimented with a couple foods, and have come up with a couple of new recipes that come out perfect with this rice cooker. I have added cream of wheat to my husband's choices of breakfast cereal. This recipe is basically the same as the the rolled oats recipe mentioned previously except the water to cereal proportions. For cream of wheat, use 4 1/2 cups of water to 1 cup of farina.I now make our rice pilaf in this rice cooker. I use brown rice for the health value, but white rice can also be used. The only difference would be to select the white rice setting for white rice. You can also add vermicelli to this rice pilaf and need only to brown the vermicelli in butter before adding it to the other ingredients. I do this in the microwave, but it can also be done in the rice cooker. This rice pilaf make about 18 4 oz. servings. It freezes well and can be thawed and warmed in the microwave. This is the recipe for rice pilaf in this rice cooker.- 6 tbsp. butter- 1 large onion, diced- 3 cups long grain brown rice or brown basmati rice- 6 cloves garlic, finely minced- 2 tsp. fresh rosemary minced or 2/3 tsp. dried and finely chopped- 1 1/2 tsp. fresh thyme leaves or 1/2 tsp dried- 1 1/2 tsp Kosher salt or 1/2 tsp. table salt- 1/2 tsp. pepper- 6 cups chicken, homemade, or vegetable broth- 2 tsp. lemon juice, fresh or bottled- 2 tsp. Worcestershire sauce- 2-4 large bay leaves- 3/4 tsp. paprika- 4 tbsp. fresh parsley, finely chopped- 4 tbsp. shredded carrot1 - Heat rice cooker in sauté mode. When hot melt the butter.2 - Add onion to the pot and sauté until translucent.3 - Add the rice and cook, stirring constantly, until all of the rice is coated in butter.4 - Add the garlic and cook, stirring constantly, until fragrant.5 - Add rosemary, thyme, salt, pepper, lemon juice, Worcestershire sauce, bay leaves, and broth.6 - Close the pot and select the brown rice setting (white rice setting if using white rice).7 - After the cooking has completed, fluff the rice with an fork, add chopped parsley and carrot, and stir8 - Let sit a couple of minutes and serve.I freeze this rice pilaf in 8 ounce packages for two of us, and serve it with brochettes, fish filets, pepper steak, and so much more.I have had this rice cooker for almost 2 years, and use it quite often. I sold my Zojirushi rice cooker since I have been using only this one. If this rice cooker ever quits working, I would most definitely buy another one.I hope this review was helpful for you. I will update this review if my opinion changes.

You wouldn't believe how good and practical this cooker is! The fact that it's made of steel is important. Not even one tiny scratch during this whole time

Update2 :Please see pictures with the metallic strips and the arrows I have pointed to where it was scraped off with merely the back edge of my finger nail. No need to say more words.Bottom piece (outer case) already warped with a few boils.Returned.UPDATE:I received a replacement rice cooker, same thing happened, rusting spots after first boil. I tried to get rid of the rust with baking soda, didn't work...With Vinegar, didn't work. Finally, I tried boiling a lemon. The rust went away like magic. However, I found another issue with the stainless steel pot; there were a lot of residual powder of the stainless steel on the under side where you would use your hands to lift the pot out of the housing part. That was the only area where the pot was not polished smoothly leaving rough touch to it. Make you clean that part really well====================Original review:I was so happy that the VOC off gas odor was gone with only one boil until I saw the rusted inner pot. Asked for replacement. Give it another try.

Never knew i needed this in my life, Cook my rice for me.

We like this rice cooker well enough, but there are a few cons that I feel need to be addressed.The lid! Once the rice/water starts to boil, it starts to bubble over the the lid (between the lid/and cooker), even though there is a steam "hold" in the top of the lid. Something needs to be placed (we use a dinner plate, fits great) underneath it to catch all the starchy water.I think this con is with pretty much all rice cookers ~ the warm function is really too warm, in my opinion, and if you leave it on the entire "warm" time until it automatically turns off, your rice will be crunchy/dry and/or stick to the bottom of the cooker (yes, this is stainless steel, so it's more apt to do that versus non stick, but we much prefer the stainless steel and have no intentions of leaving it on the warm function after the rice is cooked for more than a few minutes).Those were the cons, now for the pros.It appears to be well made. It's pretty heavy duty and we love the smaller size. As I mentioned above, we prefer the stainless steel inner pot. The rice did stick, just a bit, when it's left on the warming function. We don't use oil, but another time, put a little bit in with the rice and water ~ really no sticking immediately after it finishes cooking. Clean up will vary depending on whether oil is used, and using the warming function. So it can be super easy, or just a little bit of a scrubbing (no wool pads).**Important** ~ Use the provided plastic cup for measuring the rice!!! A standard one cup measuring up holds MORE than the cup they provided. Otherwise this will throw off your cooking time and final result.