This thing gets water in the bottom and you cannot get it out. We make hollandaise with it so we put it in the dishwasher to make sure it's fully sterilized. I guess that's a big no no. OK. But how else is it supposed to get sterilized? So now, after just 3 uses, the thing is garbage. (Where to recycle?) Vitamix used to stand by its products. I have FIVE of these machines from the first one made on down. I've given at least five away over the years. I won't be doing that again. I want QUALITY. Something that can handle a frickin' dishwasher. And I DON'T want plastic. They can make a glass pitcher by now. They make enough in profit. They can handle it. If they respected their customers they would. So... for these reasons... I am no longer buying ANYTHING Vitamix. Many companies make high speed blenders now. They no longer monopolize that market. Costs will come down and quality will go up. And I will be right here, waiting, to help the competition succeed. :)

I loved using this for fresh nut butters, grinding grains and corn but have to say I'm very disappointed that mine cracked at the bottom.

I am disappointed with this purchase. I got the dry container for grinding whole grains, making Turkish coffee and mixing/kneading doughs. It is true that the dry container experiences less sticking to the bottom, but that is the only advantage. The quality of the grind or knead is similar or inferior to the wet container. Here are more details: 1- for whole grains, I ran it the maximum recommended time (which is 2min), and the flour did not come out super-fine. It is not powder like. I was afraid to run it longer because the flour became super hot. In comparison, the wet container produced a slightly better output after the same run time. 2- for coffee beans, the manual said that you should run it for 25 seconds to get Turkish grind. That is nonsense. I ran it for a minute and I was not happy with the output. You can feel the coffee particles with your hand. It is not a Turkish grind. 3- For doughs, the 32oz container is tight, and the dough does not rotate freely inside the container although I used 312g flour/240g water as recommended in the vitamix recipe book. In comparison, I use 500g flour/385g water in the 64oz wet container and the dough rotates inside the container and kneads better. I found my self using the spatula more often in the dry container. Am I using the dry container in a wrong way? I don't think so. My advice is to stick with the wet container and no need to waste money on the dry container.