Comfee CRS5010BS 5.2 Qt Stainless Steel Rice Cooker

I haven't started on warm for that long. I have stored it on warm for about 8 hours. I assume that it will keep going. I'm not sure why you would want to store rice on the warm setting for 2 to 3 days. But karma to each his own. Seems like it would dry out.

There are no optional pieces listed in owners manual.

The inside pot is what can be washed while the rest may be wiped down, not submerged in water...

There is a saute setting. As far as sealing steaks, yes I'm pretty sure that it would do that I would just be concerned about ruining the surface of the rice cooker pot. Meat has a tendency to ruin surfaces if it is browned too high, you would have to experiment on it to get the correct settings, but yes it would do it. I find for Browning food it works better in a cast iron pot or you could use a Grill like the George Foreman grill or something small like that. This machine is very versatile. I use it almost everyday.

Not sure what you mean by “load at a time”, but the description gives you a few examples of how much rice it can make and so forth.

The DIY usually the cooker put it itself, but you can raised the temperature depending on what you are making. Usually when I use that I don’t change it I leave it as it is.