Sous Vide, Wancle Sous Vide Cooker 1100W IPX7 Waterproof Thermal Immersion Circulator With Reservation Function, Easy to store

I ordered this sous vid to make yogurt containing Lactobacillus (L) reuteri. L reuteri needs a lower temp range than regular yogurt. It works wonderfully! It keeps the water at the perfect temperature. The design is simple, with easy to learn display. It cleans up easily. Using it to cook meats has a learning curve. It takes longer than you think, but makes it great. This is a good product to start with if you are interested in sous vid cooking.

Got this one to replace one that bit the dust and broke apart. This is almost exactly like our first one we used for years and worked super well so assuming this one will also last us years! We use this about once per week it seems and so far this one has been spot on for the temperature and works pretty quitely.

I bought this to replace my old chefmate which served me well for many years, but was making loud noises which were upsetting my dog. I really like a lot of things about this sous vide but docking a point for the minimum temperature setting, which is 77 degrees. If you don't know, the best way to defrost stuff is with the sous vide. My previous sous vide would go down to like 45 which was great, it would defrost but keep things cool. 77 is a bit high for this usage (but I still do it anyway).

I bought this to pasteurize eggs. I have chickens and make my own mayo and sometimes deserts that use raw eggs. I don't mind eating it without pasteurized eggs but am not comfortable feeding it to others. This is a fantastic tool for doing it.

Works, no problems, holds temp well. Make sure the water level is above the minimum, or it will not start. I had this problem because it wasn't going in deep enough in my 12L tank. Once it was deep enough, it worked fine.

How did I go 69 years without a sous vide?This thing is great! I've been sous vide'ing everything- pork picnic shoulders to smoke for pulled pork, chicken breasts and thighs, salmon filets, steaks. I just cooked a 7 pound picnic for 24 hours and then smoked it for 2 hours on the grill. Makes the best pulled pork you ever put in your mouth. I'm waiting on some spices from Amazon, but in a few days I will be starting up a 5 pound brisket to brine/sous vide/smoke for pastrami.As has been noted by other customers, it IS tricky to program and it BEEPS VERY LOUD when you are doing it. It's very quiet when it runs though.Given the price though it's a minor annoyance.I've only had this about 3 months, but given the amount of time that I've used it, it seems to be very durable..

Was hoping this affordable product would work great for my purpose of making L. Reuteri yogurt. I had made 4 batches and all had failed. Be warry, failed batches are not cheap, especially the coconut, very frustrating experience. After these failures, I took all my same products, except for the sous-vide, and made several successful batches at my neighbor's home using her Blitzhome sous-vide.WanCle brand sous-vide was easy to use, just the temperature control was not holding as steady as the display was showing for 36hours. Also, this product was an easy return for me via Amazon and dropped it off at one of the local office box store (other return options available). Didn't realize for several days, the credit went straight to my Amazon account (instead of applying credit to me credit card). First time for me to apply this credit to the purchase of the next sous-vide, which was a little confusing at first as it didn't seem intuitive. But only took a few extra minutes of learning how to apply the credit for it to work. Btw, this machine had no app feature, design was fine and never tried to clean it.

My first foray into sous vide so didn't want to break the bank.This does a wonderful job. I use an 8qt bowl and it takes 10-15 minutes to get up to temp and has a loud alert to let you know when to start and stop cooking. I'm proud to say the first steak I cooked came out exceptionally good. I prepared it for rare and I guess overdid it a bit on the skillet because it was med-rare on the plate. Now I can fine tune my flow to get it perfect.