Sous vide uses precise temperature control to achieve perfect, repeatable results that you just can’t replicate through any other method. Foods are cooked evenly from edge to edge, to exactly the doneness you want. And, because foods won’t overcook while they hang out in the water bath, dinner is ready when you are. The world’s best chefs rely on sous vide, and now, you can too.

On a stovetop, in an oven, or on a grill, you’re cooking with temperatures that are much higher than you ever want your food to reach. If you turn your back for a moment too long, your steak can end up as a tough, gray mess. And, even if you do achieve a medium-rare interior, the high heat environment of traditional cooking creates bands of overcooked areas around the outside (See picture directly below, traditional cooking on the right).

Clips on to ANY pot or cooking container - you do not need a special container!

Additional notes: Average cooking time for a 6 oz. steak to medium is about 1 hr.

You do not need a vacuum-sealed bag. As you immerse a regular zip-lock bag into the water, the pressure will force out all of the air. You then just zip the top and put it all the way in.

Technical Specs:
Weight: 4 lbs / 1.8 kg
Dimensions: 4 x 4 x 15 in / 10 x 10 x 38 cm
Power: 1100 Watts
Temp. Range: 32°F - 212°F / 0°C - 100°C
Temp. Stability: ± 0.1 degree at 140°F / 60°C
Circulation: 3 gal / 11 L per minute
Bath Size: 6 gal / 23 L
Safety: Overheat / low water level protection

Sansaire Cookbooklet (PDF)

Getting Started with Steak (PDF)

Getting Started with Fish (PDF)

Getting Started with Eggs (PDF)