i first used my isi profi pro this morning, and all I can say is WOW! I really love whipped cream but don't like using the ready-made canisters from the grocery store (not happy with the list of ingredients or the price). also, whipping cream with my mixer doesn't appeal to me anymore either, so, for my coffee and some deserts, I've been using my trusty aerolatte milk frother, which seems to work out pretty well for limited uses and with little mess. anyway, I finally decided to spring for a real heavy cream whipper, did my research over a period of days, and found that a stainless isi whipper is the way to go. the box "sticker" states that it's made in china, but it really seems too well-made for that ...not that all things from china are bad, but, let's face it, lots are! anyway, the sticker wasn't imprinted on the box but was a glued on "sticker" that was slapped on after the box was printed. anyway, I put the box in the microwave to soften the glue and more easily have a peak under the sticker ... nothing there but a upc code. on the bottom of the actual stainless container, I found "Kurschnergasse 4" either etched or imprinted in lettering that I imagine could (if only printed) eventually wear or wash off. the only "made in" I could find was printed on that glued on sticker, so I'm wondering if it's an actual fact? my vision isn't the best, so I was using a magnifying glass. also, I've searched on the isi web site for more information as to where it might be manufactured, but i can't find anything more. per a reviewer hint, I screwed on the charger (n2o) with the dispenser lying on its side, so I had plenty of gas. I just don't know why a small amount of gas was escaping every time I let the dispenser sit for a while and then used it again, unless I'm supposed to shake it again before each use. also, the instruction booklet advised to keep the dispenser lying on its side in the fridge, and I've done that, too. i decided to shorten my review as most of what i had to say was concerning questions about milkfat percentages. suffice to say I'm having great success with my whipper ... even using nutella and yogurt. i just can't seem to find "non" ultra pasteurized (non uht) heavy cream, and the other brands my local store carries also have carrageenan (among other things) added ... still searching, tho. i also want to add that I've started adding about 1/8th teaspoon cream of tartar, after I've dissolved the powdered sugar or stevia with the vanilla ... cream of tartar seem to work pretty fast, so I'm adding it to the mixture in my measuring cup in 2 stages, and stirring in and allowing a couple minutes to dissolve, right before i pour the mixture into the whipper container. yum ... lovely peaks of whipped cream! I'm devouring some right now with my fruit dessert. i haven't a clue as to why the cream of tartar works, but it seems to be the little extra thing that i needed to add ... at least to the regular whipped cream. i'm still confused about the stated fat content of heavy cream ... the fda describes heavy whipping cream as containing 30-36%++ milkfat but product labels says 8-9% total fat. why such a huge difference between minimum milkfat and total fat, as to how it's defined? maybe i'll call a dairy company and ask them about this. also, even tho I've been screwing the n2o charger on with the whipper lying on its side, i kept forgetting to also unscrew the charger (after shaking the container) that same way. today, i remembered to give that a try and i'm really impressed, because the n2o gas loss was practically nill!! i agree with another reviewer that this is one of the bet purchases I've ever made, and I'm pretty sure its life expectancy is probably going to be much longer than mine. it's so nice to have something that's not throw away, like so many things we buy these days. :) UPDATE 11/04/14: my favorite mix now is the modified yogurt mousse (vanilla, chocolate, etcetera), but I stir in 1 teaspoon cream of tartar with the sugar/stevia/vanilla and dissolve before stirring in 1/2 to 2/3 cup plain yogurt and then the rest of the heavy cream. this thing just seems to work better and better ... or is it me? :) I think storing the whipper in the fridge on its side with the tip pointed down (keeping the cream at the exit point) and screwing on and unscrewing the charger with the container lying on its side have been some of the most helpful things I could have done to keep from losing gas. also, after the initial preparation shaking, I find I only need to shake it occasionally, just to keep the whipped cream down at the exit point (nozzle/tip), and, when removing the whipper from my very cold fridge, I sometimes run it under hot water for a few seconds and shake it down toward the tip a couple times before using and then give it a couple more downward shakes before putting it back in the fridge on its side. that said, when I've finally gotten as much whipping cream as I can get from the container, after I unscrew the top and look inside, there is absolutely nothing left on the bottom or sides of the container. when I first started doing this, I had to scrape what amounted to a portion of whipped cream out of the whipper, so I'd say I've finally gotten the hang of it! :) Seems I had to go thru more of a learning curve than some, but I'm glad I finally seem to have mastered the basics. I still haven't found out why heavy whipping cream labeling is so strange. as long as it works, I can't complain (except that I've still not been able to find just plain heavy whipping cream with no additives). I hope the latest details I've posted will be of some help for those reviewers who have had problems.
