Sous Vide Machine, 1000W Sous Vide Cooker, 15dB Ultra-Quiet Immersion Circulator With Accurate Temperature Digital Timer, IPX7 Waterproof Precision Cooker

Easy to use. Controls were simple and straightforward. Felt solid, heavy for the size and looked well made. Attached securely to the side of a deep pan. I like the screw better than a clip as some models have. Initial test took about 25 minutes to heat tap water to 133. For cooking used 120 hot water to fill pan. Very quiet. Temperature stayed pretty consistent when I measured with a +- 1 degree thermometer. Thermometer read about 1.5 degrees higher than the unit showed. I consider than to be a good performance. Cooked a prime rib for about 8 hours as a first time sous vide. Vacuum food sealer bags worked great for an evenly cooked, tender prime rib. Would recommend as I think the performance was very good and the price was not the lowest but much less than some and a good value.

First run with this Souis Vide machine was a 23 hour cook of two whole beef eye roasts! Yes 2 WHOLE eye of rounds! Machine worked great and maintained a very accurate temperature within 1-2 degrees (checked with digital thermometer). Also, was very quiet and barely knew it was on.

I am new to sous vide cooking, but with this immersion cooker, I am now a convert to the process. I have done chicken thighs, pork chops, acorn squash, and more, and, while it does take some personal attempts to refine what what finds in recipes, it gave me a wonderful end product. Meats are tender and cooked to desired endpoint. Being able to let something sit awhile before taking out for dinner is great since my personal schedule is usually pretty tight. Best example: 2-1/2 inch center cut rib pork chop (bone in) went into 130F cooking for 1 hour but remained for 2-1/2 hours. At dinner hour I fired up my gas grill, oiled up the chop, added salt and pepper and put in over my hottest burner. Chop was ready in 5-6 minutes with perfect char, good rendering of edge fat, and when cut, it was pink center, tender, and juicy.Clean up is a true breeze. I pull the cooker from the plastic tank and let it dry over paper towels. I dump the tank water over 'dirty' dishes in the sink to give a hot water rinse, and put the cooking items away. It's great and the price is astonishingly low! I'd buy it again and would give it as a gift.

This sous vide was an excellent fine. I like that it's simple and has easy controls not too complicated and doesn't have extra features that I never use. I also like that it's compatible with many different bins and pots allowing me to attach it to a wide variety of pans. I cooked a steak that I had vacuum sealed and it came out perfect. Took it out of the pouch flash fried both sides to get a crust and had a very excellent medium rare steak. I wish it had a storage bag or container so that I can keep the dust off of it but other than that it's next time find.

I'm loving this new way of cooking. Prime rib roast was first attempt. Turned out beautiful, but too rare for my family. I loved it though. Pork tenderloin and London Broil and whole turned out wonderful. Haven't tried steaks yet, but I enjoy grilling time. Sous vide cooking is really fun.

The temperature reading is faulty. It doesn't reach the same temperature it is set to, and the variance at different temperatures is inconsistent. So at 135 it was really 138. Another time at 135 it was really 134. At 145 it was really 140. And at 155 it was really 162. So you can't even plan for it, and adjust it's settings a few degrees, because it can't be trusted to hit the same temp, or be off by the same amount.

I got this to pasteurize eggs so I can safely make stuff with raw eggs in it and it did an AMAZING job. I put the sous vide in a ceramic pot at 130 degrees for 1 1/2 hours. I would recommend buying a container for this though otherwise you need something really deep for it to work.

I use this with larger roasts and my sous vide machine. It works as it should and it came with a rack and a lid, which are essential for items requiring longer cooking times.