SOUSVIDE ART Sous Vide Cooker Kit - 1000W Immersion Circulator - 15 Vacuum Bags, Pump, Digital Timer and Temperature Control; Complete Sous Vide Machine Cooking Kit for Home Chefs and Beginners

Why did you pick this product vs others?:Good price and it came with the bags

I love the ease of use and the taste of food is beyond great.

Easy to use. I like the product.

first time user of sous vide. I didn't get around to using this until after the return period, and I may have received a defective unit, we'll see. Anyway used it today just to make hard boiled eggs on a web-recipe. The cooked results of 1st time try were very, very good.PROS: Has built in timer. Cooked uniformly, no green eggs, came right up to precise temperature (190F) in a reasonable time considering the large amount of water in my test rig. It seems to control within about 1.5 deg F on average compared to a reference thermometer. It seems to remember your last settings. It has a low-water sensor. It comes with a supply of bags and a vacuum pump. I haven't tried them yet.CONS: the "push-buttons" are flaky and difficult to get to work consistently. I think they are capacitive touch sensors, but their response is "hit and miss" --- making it frustratingly difficult to set temperature and timer following the instructions. The built in "alarm" is a high-pitched, very faint sound. I found it very difficult to hear in my kitchen, even when standing right next to the device. So don't rely on the alarm or the timer to alert you. You'll need another timer --maybe an Alexa.Bottom line: If you buy, test your unit right away and if it seems flaky, send it back. If it works, it's probably a good, inexpensive unit.

Works well

The sous vide stick working as expected, no problem at all. Vacuum seal bags came with the package are very easy to use and worked great. No complaints

I am very angry for not noticing this in the photos. Learn from my mistake!For sous vide bags to be reusable they must be able to be cleaned. That means the bag MUST have rounded corners and the bag MUST be able to be turned inside out. GOOD sous vide bags have those two things in common and you will find them here on Am*z*n if you look closely.Don't be complacent. These WILL cause SERIOUS food poisoning due to the way they are used. Steeping for 8 hours in last weeks meat juices will surely make you deathly ill!Absolute junk produced by a company with no regulatory oversight, or concern for your well being. Please take this warning seriously.Returning things here on Am*zon has become very difficult. Given the hassle I will have no choice but to chuck these in the trash.EDIT:So rather than trash these I decided to use each bag once anyhow. I was curious about the vacuum device, seemed like it would save one big hassle. In fact it did nothing. I tried for twenty minute to pull a vacuum in those bags, or even get one little draw through that hole. 1. the pump does not pull air out that hole in the bag. 2. that hole in the bag is just for show, there is no route for air out of that hole in anyway at all.My wife and the neighbor tried for another half an hour to make that pump work, or get that bag to release any air from that hole.... nothing!Then we used them... sealed them well (this wasn't our first rodeo)... and they leaked with authority. I have never had any bag leak while sous viding! And we have been using old fashion zip lock bags you buy by the box. Hmmmm.... maybe that hole does something after all?!?!But it gets better.... The clips I thought.... well they'll be useful. Nope, one broke immediately. If you get them you'll be stunned by how junky those clips are. But yes... better still, the one clip I had used that didn't break... the spring rusted while it was sitting in the dish rack (that's overnight).

I bought this Sous Vide to use as an aid in making my own vaping e-liquid, because one of the components, Vegetable Glycerin (VG), needs to be heated to 140°F/60°C to make it less viscous for the Homogenization process. This helps save wear and tear on the Homogenizer itself and makes it last longer. I bought a 250ml Erlenmeyer flask with a no-hole rubber stopper for heating the VG. The friend who recommended this Sous Vide to me uses an Oggi stainless steel Utensil Holder to heat the VG, but I didn't like the depth or width of the ones I saw, so I bought a cheap 2 quart cooking pot with a lid.The wall of of the pot isn't very tall and is too thin for the Sous Vide clamp to and stay in the position I set it (as would be the Utensil Holder) and it drops to the bottom of the pot, so I'll have to find something like a stainless steel wire mesh stand made of fairly thick wire, about 1/4" to 1/2" tall, because I don't think the bottom of the Sous Vide is supposed to bottom out. This almost completely blocks the holes in the bottom where the fan circulates the water and I don't want to ruin it.The cooking bags that come with it are plenty big enough for many of the foods I'd want to cook over time at a set Temp, and coming with the vacuum pump for them is cool, so I'll gain that cooking use, too.The Sous Vide gets the water up to Temp very quickly. So quickly, in fact, that I was surprised. It takes my gas stove a LOT longer and that Temp is not regulated. 140°F is perfect to thin the VG without damaging it. This way, I can let the VG heat up and stay at 140°F while I'm preparing the flavorings; everything but the VG and nicotine. Adding the heated VG is the next-to-last step and this is when the Homogenizer is used. Homogenization makes the e-liquid completely ready to vape in hours instead of weeks, with some recipes having to steep up to 6 weeks without it. After the Homogenized mix has cooled to room Temp, the nicotine is added, the mix is capped and shaken, and then set in an Ultrasonic Cleaner for 5 minutes to help with the final mixing it and clear any gas bubbles out. Let it sit for 8 hours to stabilize and it's done.This Sous Vide is a wonderful, multi-use tool, when you think outside of the "Cooking" box!