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

Works well and is easy to use.

is as good as the higher priced ones - in fact, it is even easier to use. i'm glad i bought it

Having a Sous-vide / immersion cooking device in your home provides a very desirable capability you should seriously explore if you don’t already have one. The priority function of these immersion cookers is to closely control the internal temperatures of the food items being cooked with controlling the cooking time as a secondary control. There are a multitude of sous-vide / immersion cookers available these days and most are pretty generic in their basic functions. My comments here are directed towards the features and functionality of this particular immersion cooker and not on how to use it (there is a wealth of information on-line regarding sous-vide recipes, techniques, etc.).

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..

Works great! Put it in a double 5 gallon pail with a trash bag (not ideal) and it easily held 145F for 8 hours. Produced restaurant quality prime rib

I have now been using it to sous vide the culturing of half and half to a quasi type of bacterial yogurt, per Dr. William Davis for probiotics. Found temperature only off by less than one degree fahrenheit at 100 and 115 degree F used at. Easily compensated for by raising or lowering temperature accordingly, then holds temperature with almost no variance in set temperature. I will also be using it to hold temperature of melted chocolate by mounting a container in water bath, so I can easily dip chocolates without having the hassle of constantly reheating by microwave to maintain temperature without chance of overshooting and taking chocolate out of Temper. Extremely quiet operation, almost do not know if it running when it is.The 12 quart sous vide gets up to temperature at levels that I have so far used, very quickly.

So far, so good. I used another thermometer to monitor the temperature and over 36 hours it never wavered. I was using it at a low temperature, so I can’t say how it will do at a higher temp. This seems like it will work ok for my main purpose .

I had this for 3 months. Used it about 6 times. The temp was set for 132 for 48 hours. On hour 20 it went to 207 degrees and boiled the water. Had I not been there, the house would have burnt down. I have bought several sous vide machines in the past and went with this because cheap seemed reasonable. DON'T BUY, spend the extra few dollars on something safer. Maybe this was a one time in a million case, but I am not taking that risk, nor should you.