Sous Vide，Wancle Sous Vide 1100W Hight Power IPX7 Waterproof Precision Cooker Immersion Circulator, Small Size, Easy to Store (Sous Vide+Cookbook+Pump)

When I learned to cook (remember home ec classes?) we used a stove top and an oven. My mother taught me how to use a heavy-duty pressure cooker which was a bit scary with that round piece jiggling and whistling while it cooked the food inside! But today I have an electric pressure cooker that I absolutely love to cook in and an air fryer that keeps me from eating too much greasy foods, but this sous vide has been really cool for a change in how I work with good cuts of meat. Oh, I know it can do lots of things, but see, my pressure cooker turns meat into fall off the bone, like shredded pot roast style (which is good). The problem is, the times I want just a good, flavorful steak, I would have to go back to either marinating it for a day and then either using a skillet or maybe the grill outside. The sous vide gave me a better way - to have the steak sealed in the bag with seasonings to cook tender and juicy, that has been a wonderful addition to my new cooking systems. Sous vide is so easy to use - now, I do have a heavy-duty food sealer so instead of the bags/hand pump included here, I take a NY strip steak, sprinkle on my seasonings and maybe add sprigs of rosemary or thyme (I like fresh sage with chicken breasts) and then use my food sealer to get a really airtight seal. Works great with the sous vide in the water - if you haven't tried this system/way of cooking, definitely get this sous vide and try it!

although I’ve had it for three years, I’ve only used that about three times. I cooked two briskets, and now that I am setting it up to cook my third it has begun to malfunction. It keeps turning on and off and the temperature is jumping up and down in 20° intervals. The water level is plenty high so I know that is not the issueSadly, there will be no brisket for me today

This is not my first Sous Vide circulator, but if it had been, Wancle's Sous Vide 1100W High Power would probably be my only one, and, having used others, this is currently my favorite. The Wancle heats quickly, it does a great job of keeping the water bath temperature constant, it's easy to set up and to use, and cleaning it is a snap. Unlike most circulators, attaching this one to the water bath container is a simple one-handed operation thanks to the sturdy spring clip, and setting time and temperature (F or C) is very easy. (For the best results, insulate your water bath container with a towel to avoid heat loss.)I was very pleased to find my Wancle Sous Vide 1100W High Power circulator came with a vacuum pump and ten reusable vacuum bags. Although reasonable results can be obtained with standard plastic zipper bags, it's quite difficult to expel all of the air trapped inside them, leading to uneven cooking and often to the bags having to be weighted to keep them submerged. In the past, and like most professionals, I have used a vacuum sealer, but that requires a lot of extra prep work. The Wancle's included vacuum bags and pump make it quick and easy, and I can clean and reuse the bags.The included instruction manual thoroughly and clearly covers setting up, programming, using, cleaning, and even basic maintenance of the circulator. Wancle also includes a basic cookbook which includes both general and specific instructions for beef, pork, lamb, fowl, seafood, and more. Something the cookbook doesn't mention, but which I've found very useful, is that Sous Vide is by far the very best way to reheat many sorts of leftovers, particularly meat and vegetables, as it makes it easy to bring the food back to a proper serving temperature without simultaneously overcooking it or drying it out. I love a good steak or chop cooked Sous Vide, and I can love it again when it's Sous Vide reheated. Wancle's Sous Vide 1100W High Power circulator is perfect for all of that, and I love it.

Easy to use

I ordered this circulator to try Sous Vide cooking. This one was a new model from Wangle, had good reviews, as their original one did. The price was very attractive as well. The first one I got was DOA, would not get through the plugging into a wall plug and it just beeped continually and all the lights flashed red. I returned it and asked for a replacement. The second one came in two days. This time it started up correctly. Read the directions to set up time and temperature and clamped on a pot of water. The buttons are a bit tricky, but easy to figure out. From tap water temp to test temp of 131 degrees, the heater/circulater had two gallons of water up to target temp in less than 4 minutes. Ran it with no lid for an hour or so, checking temp regularly with a precision thermometer. The temp reading was consistently was 0.9 degrees lower than my thermometer, and it was always the same temp over the time. A second test for 30 minutes at 155 degrees, with the same variance and still right on target during the whole test. Since then I have used the unit for cooking beef steaks and they turned out a perfect medium-rare after searing. It is still new to us, but if it continues as it has so far, it will be the biggest bargain i have ever gotten from Amazon.

I was very impressed with this item. Very easy to use to create astonishingly mouth watering meals without a ton of work. Directions are very easy to follow, item is equally as easy.

Save yourself the headaches and get yourself a cheap vacuum sealer with the rolls (not the vacuum bags). It'll work a lot better. Pre boil about half your water so it doesn't take forever to heat the tub up. I start mine at 100F and it only takes about 10 min to be ready.

stopped working after few single uses ...