Instruction: Assess the user's sentiment in the provided review and select the appropriate sentiment option from the list as the answer.

Input:
<UPDATE>
After using this pressure cooker for six months now, I have learned that aluminum is not ideal as cookware. I put a stainless steel bowl inside the cooker in order to make some bread pudding. Apparently aluminum tends to react with other metals in a moist environment. The stainless steel bowl ended up with a thin coating of aluminum around the part of it that was submerged in the water. The aluminum had been stripped off the inner part of the cooker that was also in contact with water. (In other words, the aluminum traveled from the cooker to the bowl via the water.) As a result, I now have a dark ring around the inside of the cooker. Apparently this chemical reaction (if allowed to continue extensively) can result in "pitting" which compromises the actual structure of the cooker and can make it unsafe to use. Although the manual does warn that inadequate cleaning can cause pitting, it certainly didn't provide any warning about using stainless steel inside the pot while cooking! Bottom line: don't use any non-aluminum metals inside this cooker. And if you do, at least make sure they don't contact the standing water in the bottom of the cooker. I'm downgrading my rating from five stars to three -- not because the product itself is bad or inadequate, but because the company failed to give me the information necessary to prevent damage (albeit mild) to my pressure cooker.
</UPDATE>

This is a great product, although I would recommend buying a smaller version of it unless you plan to make some gigantic meals or you have a large canning operation. My wife doesn't really like to use this because it's huge and heavy. As a result, the pressure cooker has become *my* cooking equipment.

I wish the instructions had provided some guidance on how to actually cook food in this thing. When it first arrived, I had a pair of chicken breasts that I wanted to use to test it out. After putting the recommended 1.5 inches of water in the pot, I couldn't figure out what to do with the chicken. Just toss it in the water and let it bathe while it cooks? That didn't seem right. I tried using the metal rack that came with the package, but there's nothing to hold it off the bottom of the pot (and no, it doesn't float on the water). After a bit of investigation, I learned that you're supposed to put a saucepan or something inside the pressure cooker, and the meat goes inside that. So here's the sequence:

(1) Put a couple inches of water in the pot.
(2) Drop the metal rack in.
(3) Put a saucepan (or some kind of open, metal container that can tolerate 250 degrees F) on top of the rack.
(4) Put the meat in the pan and start cooking

With regard to quality, this cooker can deliciously tenderize a chuck roast or rump roast in 35-40 minutes.

As a side note, if you ever have problems with your hot-water heater, you could warm up some water in this thing and bathe a small child in it.

Options:
A: very positive
B: positive
C: neutral
D: negative
E: very negative
Answer: C: neutral