Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer Review

5 Responses to “Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer Review”

1. SnowBird says:

   June 7, 2010 at 7:39 pm

   Review by SnowBird for Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer
   Rating:
   This is a super high quality product, on par with the finest kitchen gadgets available. So if you simply like fine things, it will please you. Even the hefty titanium-clad bowl is a joy to behold.

   This machine is designed for easy living. It’s smaller than you might think from the pictures. I have handbags that would grab more counter space. However, if you have *no* counter space to spare, the self-retracting cord and bail handle are your friends. Just pick it up and stow it with no fuss. The built in battery keeps the time.

   It makes extremely good rice because: 1) It has a special cooking program for any kind of rice you want. 2) It lets you set the texture/firmness to your preference. 3) It automatically keeps the rice warm until you are ready to use it.

   Or you can set it to cook your rice very fast, if that’s what you need. In either case, the cooker could not be simpler to use. It is much easier and far more reliable than cooking rice in a pot. Click the MENU button to step through your rice varieties. Click the TEXTURE button to step through your firmness options. Click the COOK button to start cooking. Click the STOP button if you panic. There are timer functions that are just as simple to use. Read the manual if you are into that.

   Clean up is quick and painless–rinse and wipe. Nothing sticks to the bowl. You snap out the outer vent assembly and inner gasket assembly, both on the door. This is easy to do, but not obvious how to do it. So read the directions. The door is an amazingly complicated device involving valves and gaskets. They don’t want any of that to get gummed up. It’s an automatic pressure cooker and you must keep it clean to continue enjoying that convenience.

   I bought this model because it is a multi-tasker. The versatility is astounding. It will not fry or brown or burn food. However, if you like soup, think of it as a soup machine. Enjoy a 2nd helping at your leisure, because it will effortlessly keep that pot of soup warm for you. If you would like a soft boiled egg just exactly when you stumble out of bed, the timer will have it ready. Since I grow and freeze vegetables, this is my steaming machine. It will braise your brisket. It will do your ramen noodles. It will brew your tea if all your other pots are busy catching roof leaks.

   Lastly, this machine will help you develop a more sophisticated palate. Pick up pound sacks of a dozen different varieties of rice at the co-op. Boldly sample and compare them; the Sanyo already knows how to cook each one perfectly. Just chew and take notes so you can impress friends/business associates/clients/prospective bed partners with your extraordinarily nuanced culinary knowledge. LOL
2. Michael Way says:

   June 7, 2010 at 8:04 pm

   Review by Michael Way for Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer
   Rating:
   The Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer is simply the most exquisite rice cooker that you can imagine. I looked long and hard and did much research before my purchase. I almost purchased the Zojirushi because of all the hype. I was told by friends in the know that I had to have a Zojirushi to experience great rice. But tests, user reviews and the specs of the Sanyo kept pulling me back.

   Okay, I purchased it a month ago and was immediately impressed with the overall quality. This was my second 5 quart cooker as my last one, a Wolfgang Puck from QVC started burning the rice after five years. I thought I was happy with the Puck; that is until I got perfect rice from the Sanyo. No matter what you think, read, see or envision, you have not tasted great rice until you have rice from this cooker. But there is a catch.

   The catch is to never believe ANYONE, including me, when they use the term, “perfect rice.” What that really means is perfect rice to them; their individual palette and desired texture of the finished product. I learned by dining with dozens of friends, that what they think is great rice ranges from terrible – to – excellent and many shades in between. The recipe book provided will give you a middle-of-the-road idea for making basically “good” rice, but to use this cooker requires a bit of patience and willingness to experiment. Let me give you my approach and I hope it works for you.

   Make your first rice using the method outlined in the booklet. Use their measuring cup as well as the calibration lines on the inside of the bowl, etc. Taste the rice and write down in your notebook a line or two about the rice. Next try manipulation of the basic recipe by changing the texture to FIRM, SOFT, or REGULAR to see which works best. Then try using a ¼ cup less or more water and repeat the variations again remembering to always make notes on the results of each batch. This will help you to adjust the recipe for your particular taste. I made a batch-a-day for two weeks until I got the magic “perfect” and it’s been “perfect” for me ever since.

   The rice this cooker makes is so wonderful that sometimes I eat it by the bowl with nothing else. There is one thing that you must do if you’re going to invest in a professional appliance like the Sanyo Pressure Rice Cooker; you must use a better rice than most Americans buy at their supermarket. I can tell you that you will never get great rice from some generic North Carolina or Texas rice. Much of this rice is starchy and already old upon delivery to your store. The quality of rice they make is just barely better than cattle feed grain. The cooked grains often are rock hard in the middle yet soft on the outside. Sometimes these cheaper rice grains are sticky, crumbly and unpalatable. If you going to use a $200 rice cooker, learn about Basmati, Jasmine and Arborio rice. There is a Texas based rice called Jasmati; stay away from it; it’s not true Jasmine nor true Basmati, but is an anomalous domestic hybrid marketed to lovers of aromatic rice like Indonesian Jasmine or Himalayan Basmati rice. Learn about par-boiled rice versus short grain generics. Study the subtle differences between brown rice and NEVER, NEVER, NEVER, I repeat, NEVER use those instant rice concoctions designed for the microwave like Success rice in your cooker.

   PROS: Easy cleanup, well designed, durable, incredible titanium inner pot, retractable cord, super accurate always on clock display, nice spatula cradle.

   CONS: I can’t afford to buy two just in case something happens to this one. I never want to be without this rice cooker. In other words; no cons.

   Conclusions: I went to my local upscale kitchenware shop after I purchased this one. I saw all the models displayed side-by-side; the Sanyo was so much nicer than all the others including the Zojirushi as to be scarcely believable. If you love rice and have the time to learn how to make your “perfect” rice, this is the rice cooker for you. Again, if you don’t experiment and put in the time, you’ll get “good” rice every time, but you won’t get “perfect” rice until you perfect your technique.
   
3. Sean Ichiro says:

   June 7, 2010 at 8:57 pm

   Review by Sean Ichiro for Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer
   Rating:
   We are a three-person East Asian household: My mother and I are Japanese, and my other half is Korean. Needless to say, we use this rice cooker at least five times a week, and have had it for about a year.

   We’ve decided that eating brown rice instead of white rice about twice a week would be a healthy choice. The pressure cooker feature makes delicious brown rice (we use 2.5 cups regular Japonica brown rice mixed with 1.5 cups of sweet “mochi” brown rice nowadays). For the remainder of the week, we cook white rice, and it does a beautiful job. Once in a while, we make porridge — the traditional Japanese remedy for when someone is sick — which can be made excellently by this rice cooker. In that sense, we like all the features that this rice cooker offers, and it is really easy to operate.

   I believe the titanium-coated thick inner pot is key to making this such a strong product; it seems to distribute heat evenly inside the pot. So, the problems that one might experience with cheaper or older pots — like the bottom being slightly burnt (“okoge” in Japanese) — or areas near the top being slightly undercooked — does not happen. Rice from every part of the pot — top, bottom, side and middle — is cooked perfectly.
4. D. Currie says:

   June 7, 2010 at 9:40 pm

   Review by D. Currie for Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer
   Rating:
   So far, so good. I’ve made rice and oatmeal and used the slow cooker to cook a chicken carcass to make stock.

   The size is good for the two of us — I can cook a small amount of rice or I can make more and have leftovers for the next day.

   It’s easy enough to clean up. Parts come off and go back on easily.

   The timer function is nice, so you can set it early and whatever time you want the food done, it will be done. This was better than I expected, since I figured I’d be setting a time for what time it starts cooking, or start now and go for x minutes, but setting the finish time is much better.

   The maximum cook time is 8 hours, so for slow cooking, that’s something to take into consideration. If you’re nearby, you can just start the cooktime again if you want to cook the heck out of something. On the plus side, once the cooking is done, it switches to the warming feature, so it’s not like your stew is going to go to room temp for several hours and poison you if you don’t get home on time.

   A couple of flaws: The metal shroud around the left side of the cooker wasn’t assmbled properly on the unit I got, but once I figured out how it was supposed to fit, I was able to pry it into place. I doubt it would have affected the cooking, and I was surprised that such a well-made product would get shipped like that, but I supposed that every manufacturing plant has an occasional “oops.” Not a big deal.

   Second, the “cookbook” is a little shy on recipes. I suspect there are a lot more uses for this cooker than are detailed in the instructions, so it will probably take some trial and error. For example, there were no intructions for oatmeal, which would have been nice. I figured it out without much trouble, though.

   Also, some vendors refer to this as a pressure cooker. It’s not a pressure cooker in the sense than you put tough stew meat in it, and it cooks under high pressure. It is only slightly pressurized, and that setting isn’t a separate function. Some types of rice cook with pressure added. That doesn’t stop you from putting other things in and choosing a rice setting that would create pressure, but it would be nice if the cookbook offered ways to use this feature to get the most out of it. I’m sure I’ll be experimenting with it, but it would be nice if it was explained a little better.
5. Many Hobbies says:

   June 7, 2010 at 10:03 pm

   Review by Many Hobbies for Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer
   Rating:
   The rice is great but don’t expect any service.

   I lost a part after I already assigned 5 stars so I am adding this so everyone is aware. I would reduce to 3 stars based on my experience with Sanyo Service.

   Be careful with all the parts. You will not be able to find a replacement. Sanyo Service is useless. They are more interested in closing service questions than in resolving them. A small part from the inside of the lid fell off and got lost while cleaning. I have contacted the Sanyo Serice who said to contact the parts centers. The parts centers have no record of this rice cooker and after they claim to research it. They never follow up and I have called numerous time. If I could I would reduce the rating to 3 stars due to the fact this rice cooker has a number of small parts that with frequent use may need replacement but it appears that replacement will require purchasing a new rice cooker.
   
   ————-

   The rice cooked in this rice cooker is noticably better than from other rice cookers we have used.

   My wife is Japanese which means the rice cooker is used almost everyday. We purchased this rice cooker after the one we had broke. I was skeptical that this rice cooker would really make a difference. I was wrong. The rice from this rice cooker is much better than from other rice cookers both in taste a texture.

   Aside from making amazing rice, it is easy to use and is very well build (except for a few small parts). The pot is quite thick and solid. Be prepared for some odd popping noises while the rice is cooking as the cooker lets off steam.

   We have not tried the slow cooking or other features yet, but I expect they will also work well.