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Spent $300 on a fancy immersion circulator and I'm not sure it was worth it
I got it to try doing more sous vide at home, thinking it would make things easier. It does cook a steak perfectly, but honestly, the time it takes to set up, heat the water, and seal the bags feels like more work than just using my cast iron. I've used it maybe three times in six months. For those of you who use them in a real kitchen, does the payoff actually make sense for a small operation, or is it just another gadget?
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robinc257mo ago
My Anova has been sitting in a box for a year. I used it twice for pork chops and the cleanup was such a pain.
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claire_hayes357mo ago
Remember thinking sous vide was a game changer? After seeing robinc25's comment, I get why it just collects dust for most home cooks.
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