Updated May 2026 | By Lily Clark
Affiliate Disclosure: This article contains affiliate links. If you purchase through them, I may earn a small commission at no extra cost to you. I only recommend cookware I personally test and cook with in my kitchen.
The Instant Pot Pro and Duo Plus look nearly identical from the outside: same stainless steel housing, similar button layouts, pressure cooking as the core function. The Pro costs $50 more and adds three upgrades: a stovetop-safe inner pot, slightly better sous vide precision, and capability for pressure canning that meets USDA temperature guidelines.
Most buyers assume the Pro delivers dramatically better pressure cooking. It doesn’t. Both models use similar heating elements and pressure sensors. The Pro holds temperature 0.4°F tighter during long pressure cooks. For rice, beans, and pot roast, that difference is imperceptible.
The Pro’s advantages are specific: the stovetop-safe pot lets you sear on a burner before pressure cooking, the sous vide mode holds ±0.7°F vs the Duo Plus’s ±1.1°F, and the canning mode meets USDA temperature guidelines for preserving low-acid foods. Whether these upgrades justify $50-60 more depends entirely on whether you’ll use them.
This comparison evaluates the Instant Pot Pro and Duo Plus using side-by-side pressure tests, sous vide validation, and direct assessment of whether the Pro’s upgrades deliver practical value. No marketing language. Just real kitchen results.
Quick Verdict
Feature | Instant Pot Duo Plus | Instant Pot Pro |
Price Range | $110–130 | $160–190 |
Capacity Options | 6-qt, 8-qt | 6-qt, 8-qt, 10-qt |
Preset Buttons | 13 | 11 (fewer presets, better display) |
Sous Vide Mode | Yes (±1.1°F precision) | Yes (±0.7°F precision) |
Pressure Canning | No | Meets USDA temp guidelines |
Inner Pot | Stainless (pressure cooker only) | Stainless (stovetop + induction safe) |
Pressure Temp Control | ±3.8°F oscillation | ±3.4°F oscillation |
Display | LED segments | Full LCD with progress bars |
Altitude Adjustment | Yes (Ultra mode) | Yes (built-in) |
Best For | Preset convenience, budget sous vide | Stovetop searing, precise sous vide, home canning |
Bottom Line:
- Duo Plus ($110-130): Does everything most home cooks need. Pressure cooking and basic sous vide work well.
- Pro ($160-190): Adds stovetop-safe pot, tighter sous vide control, and canning capability. Worth it if you’ll use those specific features.
If you pressure cook primarily and rarely sous vide or can → Save $60, buy the Duo Plus
If you sear on the stovetop, sous vide weekly, or preserve food → Pro’s upgrades justify the premium
Where They Fit in the Ecosystem
Both models sit in the mid-to-upper tier of Instant Pot’s lineup. Below them: the Duo ($80-100) and Duo vs Duo Plus comparison we recently covered. Sideways: the Instant Pot Duo Crisp ($130-160) with air fryer functionality. Above them: premium third-party options like the Breville Fast Slow Pro ($250-300) and the Cosori pressure cooker ($120-140) with better build quality.
The Duo Plus is Instant Pot’s “most features for reasonable price” option. The Pro is their “precision and specialty functions” option with a stovetop-compatible pot.
For complete tier breakdowns, see our best multi-cookers and pressure cookers guide.
Core Difference: Marginal Improvements Plus Stovetop Flexibility
The Duo Plus and Pro use similar hardware with four key differentiators:
Stovetop-Safe Inner Pot (Pro Only)
The Pro’s inner pot is induction-compatible and stovetop-safe. You can sear meat on a gas or induction burner to get better browning than the Pro’s sauté mode provides, then move the pot directly into the Pro for pressure cooking.
The Duo Plus’s pot is pressure-cooker-only. This isn’t a software feature. It’s a material upgrade that affects your cooking workflow if you frequently sear before pressure cooking.
Sous Vide Precision
Both models have sous vide capability. The Pro holds ±0.7°F during sous vide cooking (measured over 4-hour cooks).
The Duo Plus holds ±1.1°F. For most proteins, this difference is small. Steak at 131°F comes out nearly identical in both units. The tighter control on the Pro reduces the risk of undercooking at the low end of safe temperature ranges.
Pressure Canning Capability
The Pro has a dedicated canning mode that meets USDA temperature guidelines for pressure canning (240-250°F held consistently). Important clarification: the USDA has not officially certified any electric multi-cooker for home canning. University extension services note that these devices operate outside official USDA testing protocols.
The Pro meets the temperature requirements, but you’re using equipment that hasn’t gone through formal USDA certification. If you preserve low-acid foods (plain tomatoes, vegetables, meat), understand that you’re accepting some regulatory uncertainty. The Duo Plus reaches similar temperatures during pressure cooking but doesn’t have a dedicated canning mode.
Temperature Control During Pressure Cooking
The Pro holds ±3.4°F during pressure cooking. The Duo Plus holds ±3.8°F. This 0.4°F difference exists but doesn’t translate to noticeable cooking improvements for standard recipes.
Testing Methodology
Test Units: Instant Pot Duo Plus 6-quart, Instant Pot Pro 6-quart
Thermometers: ThermoPro TP19 probe + Thermoworks DOT for long-cook monitoring
Sous Vide Setup: Anova Precision Cooker (for control comparison)
Testing Period: 21 days
Pressure Tests Performed: 9 per model
Sous Vide Tests: 5 per model (direct comparison)
Stovetop Searing Tests: 3 (Pro pot on gas range vs Duo Plus sauté mode)
Tests performed on both models:
- White rice (4 cups, identical settings)
- Black beans (1 lb dry, 30 min high pressure)
- Chicken stock (90 min, temperature stability monitoring)
- Pot roast (62 min high pressure, with and without stovetop searing)
- Yogurt (Greek-style, comparing fermentation temps)
- Steel-cut oats (testing preset accuracy)
Sous vide tests (both models):
- Steak (24 hours, 131°F target, compared to Anova)
- Chicken breast (90 min, 146°F target)
- Salmon (45 min, 118°F target)
- Pork chops (2 hours, 140°F target)
- Eggs (1 hour, 147°F for soft-set yolks)
Pro-only tests:
- Stovetop searing on gas range (pot compatibility test)
- Tomato sauce preservation (canning mode temperature validation)
Pressure Cooking Performance: Nearly Identical
I ran simultaneous chicken stock tests to measure pressure stability.
Duo Plus:
Temperature range over 90 minutes: 238.7°F to 242.5°F
Oscillation: ±3.8°F
Cycle time: 2 minutes 11 seconds
Pro:
Temperature range over 90 minutes: 239.1°F to 242.5°F
Oscillation: ±3.4°F
Cycle time: 1 minute 56 seconds
The Pro’s heating element cycles 15 seconds faster, which keeps temperature swings marginally smaller. Both stocks came out identically clear with the same gelatin development. I ran blind tastings with three colleagues and none of us could consistently identify which stock came from which cooker.
Cross-comparison to premium models: Both the Duo Plus and Pro oscillate more than the Breville Fast Slow Pro (±1.2°F) and the Cosori (±2.7°F). The Pro’s 0.4°F improvement doesn’t close the gap to premium models.
Stovetop Searing Test: The Pro’s Clearest Advantage
This is where the Pro separates from the Duo Plus in practical cooking workflow.
Test Setup:
3 lb chuck roast, seared before pressure cooking for pot roast.
Method 1: Duo Plus Sauté Mode
Surface temperature: 361°F (measured with IR thermometer)
Time to brown: 4 minutes 47 seconds per side
Fond development: moderate browning, some sticking
Method 2: Pro Pot on Gas Stovetop
Surface temperature: 487°F (gas burner on medium-high)
Time to brown: 2 minutes 13 seconds per side
Fond development: dark caramelized crust, fond released easily with deglazing
The stovetop-seared roast developed significantly better crust. The higher heat (487°F vs 361°F) creates Maillard browning faster, which means less moisture loss. The pot moved directly from stovetop to Pro for pressure cooking without transferring the roast.
This workflow advantage matters if you sear before pressure cooking regularly. For recipes where you skip searing (beans, rice, soups), the stovetop-safe pot provides no benefit.
I couldn’t determine if the better searing translated to noticeably better final pot roast flavor. The difference existed but was subtle enough that it could have been cooking time variance rather than searing quality.
Sous Vide Comparison: Both Work, Pro Slightly Better
I tested both models against an Anova Precision Cooker to benchmark their sous vide performance.
24-Hour Steak Test (131°F target):
Duo Plus:
Temperature range: 129.9°F to 132.1°F
Oscillation: ±2.2°F over 24 hours (±1.1°F within any 1-hour window)
Pro:
Temperature range: 130.4°F to 131.7°F
Oscillation: ±1.3°F over 24 hours (±0.7°F within any 1-hour window)
Anova (control):
Temperature range: 130.9°F to 131.1°F
Oscillation: ±0.2°F
All three steaks came out medium-rare with good edge-to-edge doneness. The Anova steak had the most uniform color when sliced. The Pro steak had a slightly wider transition zone at the edges. The Duo Plus steak had the widest gradient but was still properly cooked throughout.
For steak sous vide, both Instant Pots work. The Pro’s tighter control produces results marginally closer to a dedicated circulator, but the Duo Plus delivers acceptable results for $60 less.
Chicken Breast Test (146°F, 90 minutes):
Duo Plus:
Temperature held: 145.1-147.2°F
Result: Tender and juicy, no dry spots
Pro:
Temperature held: 145.6-146.8°F
Result: Tender and juicy, slightly more consistent texture
Here’s where I made a mistake. In test 3, I tried chicken at 140°F in the Duo Plus (following a recipe designed for Anova’s tighter control). The Duo Plus’s ±1.1°F oscillation meant the chicken spent extended time at 138.9°F, below the safe pasteurization zone. The chicken came out with slightly rubbery texture at the center. When I increased the target to 146°F, the Duo Plus produced perfect chicken.
The Pro’s ±0.7°F control gives you slightly more margin at lower temperatures, but both units require conservative temperature targeting compared to an Anova.
Salmon Test (118°F, 45 minutes):
Both models held temperature reliably at 118°F for salmon. The Duo Plus ranged 117.3-118.9°F. The Pro ranged 117.6-118.4°F. Both produced silky, translucent-center salmon. No meaningful difference in final texture.
Altitude Adjustment: Why It Matters
Both the Duo Plus and Pro have altitude adjustment features. At elevations above 3,000 feet, atmospheric pressure drops, which affects pressure cooking performance.
How altitude affects cooking
At sea level, water boils at 212°F. At 5,000 feet (Denver), water boils at 203°F. At 7,500 feet (Santa Fe), water boils at 198°F.
Pressure cookers compensate by building internal pressure, but the starting point matters.
What altitude adjustment does
The cooker extends cooking time automatically to compensate for the lower atmospheric pressure. For a recipe calling for 30 minutes at sea level, altitude adjustment might extend it to:
- 33 minutes at 3,000 feet
- 36 minutes at 5,000 feet
- 39 minutes at 7,500 feet
Without adjustment, beans come out undercooked, meat stays tough, and rice is crunchy at the center.
How to use it:
- Duo Plus: Program via Ultra button (requires looking up your elevation)
- Pro: Built into settings menu with preset elevation options
Both implementations work. The Pro’s interface makes it slightly easier to configure, but the Duo Plus achieves the same result.
Pressure Canning: Important Clarifications
The Pro has a canning mode that holds 240-250°F (11.6 psi) for specified durations. This meets USDA temperature guidelines for pressure canning low-acid foods.
Critical clarification
The USDA has not officially certified any electric multi-cooker for home canning. University extension services and the National Center for Home Food Preservation explicitly state that electric multi-cookers operate outside official USDA testing protocols.
The Pro meets the temperature requirements, but you’re using equipment that hasn’t undergone formal USDA certification.
What this means practically
If you’re canning tomatoes, pickles, or jam (high-acid foods), you can use water bath canning methods that don’t require certification. If you’re canning vegetables, meat, or plain tomatoes (low-acid foods), you need pressure canning.
The Pro’s temperature hold meets the guidelines, but some extension services recommend using traditional stovetop pressure canners that have gone through formal USDA testing.
I tested tomato sauce canning in the Pro. The jars sealed properly, the sauce maintained color and texture after 3 weeks of shelf storage, and the temperature hold was consistent across three batches. From a food safety perspective, the Pro performed as required. From a regulatory perspective, understand you’re using equipment outside official certification.
The Duo Plus reaches similar temperatures during standard pressure cooking but doesn’t have a dedicated canning mode with validated time/temperature profiles.
Rice, Beans, and Standard Pressure Cooking: Identical Results
Rice Test
4 cups jasmine rice, identical settings on both models.
Time to pressure: Duo Plus 8:31, Pro 8:27
Result: Both produced identical rice with proper texture and no scorching
Black Bean Test
1 lb dry beans, 30 minutes high pressure.
Result: Both produced tender beans with intact skins. No difference in cooking quality.
Pot Roast Test (Without Stovetop Searing)
3 lb chuck roast, 62 minutes high pressure.
Result: Both roasts came out fork-tender. Texture and moisture were identical.
For standard pressure cooking, the Pro offers no advantage over the Duo Plus beyond the 0.4°F tighter temperature control, which doesn’t translate to noticeable food quality improvements.
Lily’s Lab Note: When the Upgrades Actually Matter
The Pro costs $50-60 more than the Duo Plus. For standard pressure cooking (rice, beans, braises), that premium buys you essentially nothing. The 0.4°F tighter temperature control during pressure cooking doesn’t produce noticeably better food.
The Pro earns its price in three specific scenarios:
- Stovetop searing workflow: If you frequently sear meat before pressure cooking and you have a gas or induction cooktop, the Pro’s stovetop-safe pot saves you from dirtying a separate pan and transferring the meat. The higher searing temperature (480-500°F on a burner vs 360°F in sauté mode) develops better crust in less time. This is a genuine workflow improvement that affects every braised meat recipe.
- Frequent sous vide cooking: The Pro’s ±0.7°F control vs the Duo Plus’s ±1.1°F gives you slightly more margin at lower temperatures. For steak at 131°F or salmon at 118°F, both units work fine. For chicken at 140-145°F where the safe zone is narrower, the Pro’s tighter control reduces the risk of undercooking. If you sous vide weekly, the improvement is worth $60. If you sous vide monthly, the Duo Plus is adequate.
- Home canning with regulatory awareness: The Pro meets USDA temperature guidelines for pressure canning. It’s not officially certified (no electric multi-cooker is), but it performs the required temperature hold. If you preserve food annually and you’re comfortable using equipment outside formal USDA certification, the Pro works. If you want regulatory certainty, a traditional stovetop pressure canner remains the recommended option.
The yogurt fermentation temperature difference I measured (Duo Plus: 99°F, Pro: 97.6-98.4°F) was real but produced only marginally thicker Greek yogurt. This isn’t a $60 value proposition on its own.
Reality Check
Instant Pot Pro owners split into two groups: people who use the stovetop-safe pot regularly and appreciate the workflow improvement, and people who paid extra for features they use rarely or never.
The most common complaint about the Pro is that the sous vide mode preheats slowly (16-22 minutes to bring 4 quarts of water from room temp to 131°F). Dedicated sous vide circulators like the Anova preheat faster (9-12 minutes). The Pro’s heating element is designed for pressure cooking first, sous vide second.
The stovetop-safe pot is the Pro’s most practically useful upgrade. Users who sear on a burner before pressure cooking report genuine workflow improvement. Users who don’t sear rarely mention the feature.
Both models suffer the same seal failure rate (roughly 5-10% of units after 18-24 months) and the same pot staining from tomato-based recipes. The Pro doesn’t improve reliability or build quality beyond the stovetop-compatible pot material. For expected lifespan details, see our pressure cooker lifespan guide.
Comparison Table
Model | Sous Vide | Stovetop Pot | Canning | Pressure Control | Display | Best For |
Duo Plus | Yes (±1.1°F) | No | No | ±3.8°F | LED segments | Budget, basic sous vide |
Pro | Yes (±0.7°F) | Yes | Meets USDA temps | ±3.4°F | Full LCD | Stovetop searing, precise sous vide |
Cosori | Yes (±0.9°F) | No | No | ±2.7°F | LCD + app | Better build quality |
Duo Crisp | No | No | No | ±3.8°F | LED | Pressure + air fryer |
Breville Fast Slow Pro | Limited | No | No | ±1.2°F | LCD | Premium precision |
Long-Term Value Assessment
Both models have similar expected lifespans: 5-6 years of regular use before heating element failure or seal degradation.
Price-per-year calculation:
Duo Plus:
$110–130 ÷ 5 years = $22–26 per year
Pro:
$160–190 ÷ 5 years = $32–38 per year
The Pro costs $10-12 more annually. Whether that’s justified depends on whether you use the stovetop-safe pot regularly.
If you sear before pressure cooking twice a week, the stovetop-compatible pot saves you from dirtying and washing a separate skillet 100+ times per year. That’s a genuine quality-of-life improvement. If you rarely sear before pressure cooking, the $60 premium provides no practical benefit for standard recipes.
FAQ
Is the Instant Pot Pro worth $50-60 more than the Duo Plus?
Only if you’ll use the stovetop-safe pot or you sous vide frequently. The pressure cooking performance difference is negligible. I measured 0.4°F tighter temperature control on the Pro during a 90-minute stock cook, but I couldn’t taste the difference in blind testing. Both models produce identical rice, beans, pot roast, and cheesecakes when using equivalent settings.
The Pro adds three meaningful upgrades: a stovetop and induction-compatible inner pot that lets you sear on a burner before pressure cooking, slightly better sous vide precision (±0.7°F vs ±1.1°F), and a canning mode that meets USDA temperature guidelines (though it’s not formally certified). If you sear meat before braising regularly and you have a gas or induction cooktop, the stovetop-safe pot is worth $60 on its own.
It saves you from dirtying a separate pan and develops better crust at higher temperatures. If you sous vide weekly, the tighter control reduces risk at lower temperatures. If you pressure cook primarily and rarely sear or sous vide, save the $60 and buy the Duo Plus.
How does the Pro’s sous vide compare to the Duo Plus and a dedicated Anova?
The Pro holds ±0.7°F, the Duo Plus holds ±1.1°F, and an Anova Precision Cooker holds ±0.2°F during sous vide cooking. For most proteins, the difference between Pro and Duo Plus is small. I cooked steaks at 131°F in both units and the results were nearly identical with good edge-to-edge doneness.
The Pro’s tighter control matters at the margins. When I tried chicken at 140°F in the Duo Plus, the ±1.1°F oscillation meant it spent extended time at 138.9°F, below safe pasteurization temperature, and came out slightly undercooked. At 146°F, both units produced perfect chicken. The Pro gives you slightly more margin for error at lower temperatures. Neither unit matches an Anova’s precision, but both produce acceptable sous vide results if you target conservative temperatures.
The Pro preheats slower than an Anova (16-22 minutes vs 9-12 minutes) because its heating element is optimized for pressure cooking first. If you sous vide multiple times per week and you want best-in-class precision, an Anova is still superior. If you want appliance consolidation and you sous vide occasionally, the Pro delivers good-enough results.
Can you safely pressure can in the Pro?
The Pro has a canning mode that meets USDA temperature guidelines (240-250°F held consistently for specified durations). However, it’s critical to understand that the USDA has not officially certified any electric multi-cooker for home canning.
University extension services state these devices operate outside formal USDA testing protocols. The Pro performs the required temperature hold, but you’re using equipment that hasn’t undergone official certification. For high-acid foods (pickles, jams), use water bath canning methods that don’t require pressure. For low-acid foods (vegetables, meat, plain tomatoes), pressure canning is required.
The Pro’s canning mode meets the temperature requirements, but some extension services recommend traditional stovetop pressure canners that have gone through formal USDA testing. I tested tomato sauce canning in the Pro and it performed correctly with proper jar sealing and consistent temperature holds. From a food safety perspective it worked. From a regulatory perspective, understand you’re accepting some uncertainty. The Duo Plus doesn’t have a dedicated canning mode and isn’t designed for this use.
What’s the advantage of the Pro’s stovetop-safe inner pot?
The Pro’s inner pot is induction and stovetop-safe. You can sear meat on a gas or induction burner, then transfer the pot directly into the Pro for pressure cooking without moving the meat to a separate vessel. I tested this by searing chuck roast on a gas range at 487°F vs using the Duo Plus sauté mode at 361°F.
The stovetop searing developed significantly darker crust in half the time (2 minutes 13 seconds per side vs 4 minutes 47 seconds). The higher heat creates better Maillard browning and reduces moisture loss. This workflow improvement matters if you sear before pressure cooking regularly.
For pot roast, short ribs, brisket, or any braised meat recipe, the stovetop-safe pot saves you from dirtying an extra pan and improves browning quality. The Duo Plus pot is pressure-cooker-only and can’t be used on a stovetop. If you rarely sear before pressure cooking, this feature provides no benefit. If you braise meat twice a week, it’s a genuine quality-of-life upgrade.
Does the Pro have better build quality than the Duo Plus?
Not meaningfully. Both use similar plastic housing, stainless steel construction, and silicone sealing rings. The Pro’s inner pot uses different stainless steel alloy to make it stovetop-safe, but both pots show the same staining from tomato-based recipes and have similar durability.
The Pro has a better LCD display vs the Duo Plus’s LED segments, which improves readability but doesn’t affect longevity. Both models have the same expected lifespan (5-6 years) and the same failure modes (seal degradation, heating element burnout). The Pro doesn’t solve the pot staining issues from tomato sauce or turmeric.
If you want genuinely better build quality, look at the Cosori (brushed stainless exterior, better pot finishing) or the Breville Fast Slow Pro (ceramic pot, motorized steam valve). The Pro vs Duo Plus difference is primarily software features and the stovetop-compatible pot material, not overall build quality improvement.
How does altitude adjustment work and who needs it?
At elevations above 3,000 feet, atmospheric pressure drops, which affects how pressure cookers work. Water boils at lower temperatures at altitude: 203°F at 5,000 feet (Denver), 198°F at 7,500 feet (Santa Fe), compared to 212°F at sea level.
Pressure cookers build internal pressure to compensate, but the lower starting point means recipes take longer to cook properly. Altitude adjustment extends cooking time automatically. A recipe calling for 30 minutes at sea level might need 36 minutes at 5,000 feet or 39 minutes at 7,500 feet. Without adjustment, beans stay hard, meat remains tough, and rice is crunchy at the center.
Both the Duo Plus and Pro have altitude adjustment. The Duo Plus requires programming it via the Ultra button using your elevation. The Pro has preset elevation options in the settings menu. Both implementations work. If you live in Denver, Albuquerque, Salt Lake City, Santa Fe, or other high-altitude cities, altitude adjustment is essential for proper cooking. If you live below 3,000 feet elevation, the feature is irrelevant.
What about the 10-quart Pro option?
The Pro is available in 6-qt, 8-qt, and 10-qt capacities. The Duo Plus maxes out at 8-qt. The 10-qt Pro costs $200-220. For most households, 6-qt or 8-qt is sufficient. The 10-qt makes sense for large families cooking in bulk, meal preppers making multiple recipes simultaneously, or home canners processing multiple jars per batch.
The performance is identical across capacity sizes. The larger pot just holds more volume. If you regularly cook for 6+ people or you batch-cook meals for the week, the 10-qt capacity saves you from running multiple cooking cycles. For average households cooking for 2-4 people, the larger capacity sits unused most of the time.
Final Verdict
The Instant Pot Pro and Duo Plus are nearly identical pressure cookers with three specific upgrades on the Pro: a stovetop-safe inner pot, marginally tighter sous vide control, and a canning mode that meets USDA temperature guidelines.
For standard pressure cooking (rice, beans, braises, stocks), both models deliver identical results. The Pro’s 0.4°F tighter temperature oscillation doesn’t translate to noticeable food quality improvements. You’re not getting better pressure cooking by spending more.
The Pro earns its premium through workflow improvements. The stovetop-safe pot lets you sear at higher temperatures on a burner without dirtying an extra pan. If you braise meat twice a week, this upgrade is worth $60 on its own. The tighter sous vide control (±0.7°F vs ±1.1°F) gives you more margin at lower temperatures. If you sous vide weekly, the improvement matters. The canning mode meets USDA temperature requirements, though it’s not formally certified.
If you pressure cook primarily and you don’t sear on the stovetop or sous vide frequently, save $60 and buy the Duo Plus. The rice comes out the same.
The Pro isn’t a better pressure cooker. It’s a pressure cooker with a better pot and more precise secondary functions.
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About the Author
Lily Clark has spent years testing cookware and kitchen appliances the way most people actually use them — on a home circuit, in a real kitchen, cooking real meals. At ShopBirdy, she applies a structured methodology to every product she tests: tracking heat distribution, pressure stability, coating integrity, and long-term build quality across repeated use cycles. She cares less about features listed on the box and more about what happens after six months on your counter. Her reviews are written for people who want to buy once and cook well.
