Elite Gourmet ERC2001BX 10-Cup Rice Cooker, Surgical Grade Stainless Steel

I’ve been really happy with this Elite Gourmet 10-cup rice cooker. It’s straightforward to use (measure, rinse, add water, press cook) and the rice comes out fluffy and evenly cooked. The keep warm function is convenient and holds the rice at a good serving temperature without needing to babysit it.Cleanup is easy—the inner pot rinses/wipes clean quickly, and the overall unit doesn’t take up much space on the counter. It’s a great value for the price, especially if you want something dependable without extra complicated settings.Tip: Rinse your rice and use the included measuring cup/lines for

Really very easy to use. My wife loves it Great buy for the money. Saves a lot fo time and cleanup.

This rice cooker worked for a little over 3 months. Now after adding rice and water, the cooker will begin to work and after 15 minutes or so of cooking, the start button pops up and the cooker stops working. I've been taping it down to continue the cooking. Don't get this one - it's trash.

Works perfectly. I bought this because is has a stainless steel cook pot rather than the toxic coated ones. The rice does stick a bit, but easily cleaned after about 5-10 minutes of soaking. I would definitely buy this again due to the stainless steel pot.

I’ve been using this product for over a year now, and I’m very happy with it. It has performed consistently well, and I haven’t experienced any issues so far.It’s a reliable product, and based on my experience, I would definitely recommend it.

Best stainless steel pot rice cooker. No more harm to health aluminum or non-stick pots. Cooks perfect rice or soup. Value for money, spacing saving and size for most regular use case saving energy by auto off and avoid burning.

You over charged me 10 dollars but it is what it is

I love this thing. The steel bowl is easy to clean. It makes my rice exactly how I like it using the same recipe I use in a stovetop pot, but it's automatic.I use a 1-pound bag of jasmine rice, which is exactly 2 cups. I dump it into the steel bowl and rinse and drain it 13 times til water runs clearly. I add salt and herbs and pepper and mix by hand. I add water to about 2 inches above the rice. I squirt in 2 or 3 tbsp olive oil or a half stick of butter. That's all Put the lid on, push the button. Once cooking finishes, let it rest 10 minutes more, and you've got a whole pot of perfect rice