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Anova Sous Vide Wifi Precision Cooker $112.5

$112.50
+8 Deal Score
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Today only, 25% off Kitchen and appliances brings this to an All-time low of $112.50, cheaper than the pre-order price

https://www.target.com/p/anova-so...A-76780166

Nano also going for $60
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$112.50

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#2
I used to work in restaurants and got into Sous vide cooking much earlier than the units were selling for home use. Then I was excited because I thought it would go super mainstream in homes. I even put together a cooking class covering basic use. I own 3 circulators and a commercial chamber vacuum sealer that I paid $700 for. Then right around when it should have been blowing up for mass home use by people who weren't chefs or foodies, it wasn't. I couldn't figure out why. What I didn't count on was the instant pot. I ignored it for a while but recently bought one and realized it essentially makes a circulator obsolete. And it's much easier to use since you don't have to deal with a container of water, bagging the food, and fighting with floaters. I feel like the small differences like a circulator being able to keep a steak at a perfect medium temp aren't worth it overall when using an instant pot is so much easier and does 90% of the same stuff.

Also if you you are going to buy one, spend the extra and get the joule. It's much better, though can only be controlled via the app.
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#3
Quote from HermanMunchther
:
I used to work in restaurants and got into Sous vide cooking much earlier than the units were selling for home use. Then I was excited because I thought it would go super mainstream in homes. I even put together a cooking class covering basic use. I own 3 circulators and a commercial chamber vacuum sealer that I paid $700 for. Then right around when it should have been blowing up for mass home use by people who weren't chefs or foodies, it wasn't. I couldn't figure out why. What I didn't count on was the instant pot. I ignored it for a while but recently bought one and realized it essentially makes a circulator obsolete. And it's much easier to use since you don't have to deal with a container of water, bagging the food, and fighting with floaters. I feel like the small differences like a circulator being able to keep a steak at a perfect medium temp aren't worth it overall when using an instant pot is so much easier and does 90% of the same stuff.

Also if you you are going to buy one, spend the extra and get the joule. It's much better, though can only be controlled via the app.
I heard the IP Sous vide temperature isnt very accurate. I have the older version of this and i like the manual controls so that other people can use it and not have to worry about apps.
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#4
Quote from ChrisB2533
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I heard the IP Sous vide temperature isnt very accurate. I have the older version of this and i like the manual controls so that other people can use it and not have to worry about apps.
Actually I wasn't even referring to the sous vide function on the instant pot. Just the normal pressure cooking on it. I don't imagine it would hold a precise enough temperature.
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Last edited by HermanMunchther December 15, 2019 at 05:05 AM.
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#5
While I do enjoy the information and your background experience, this does seem like a good price for this product for those that are interested.

Thanks Op!
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#6
Quote from ironikal
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While I do enjoy the information and your background experience, this does seem like a good price for this product for those that are interested.

Thanks Op!
I wasn't trying to knock the deal. Sous vide is still great and fun and very useful. I'm just bummed cause I thought it was going to reach air fryer status with home use, but sadly I don't think it ever will now. Still a very useful cool gadget for foodies. Cheap Chuck steak Sous vide in hoisin sauce and finished on the grill is still my second fav steak option. My first just being a good plain rib eye.
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#7
On a side note, I'm still also bummed because Anova was working on a countertop combi oven before they sold to Electrolux, and sadly it was shelved after the sale and they came out with The nano instead.
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#8
I have the nano and like it. Only drawback is the clip on the back is not adjustable which for some pots means adding a lot of water to get above the minimum line.
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#9
Got one. Thanks OP.
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#10
Quote from HermanMunchther
:
I used to work in restaurants and got into Sous vide cooking much earlier than the units were selling for home use. Then I was excited because I thought it would go super mainstream in homes. I even put together a cooking class covering basic use. I own 3 circulators and a commercial chamber vacuum sealer that I paid $700 for. Then right around when it should have been blowing up for mass home use by people who weren't chefs or foodies, it wasn't. I couldn't figure out why. What I didn't count on was the instant pot. I ignored it for a while but recently bought one and realized it essentially makes a circulator obsolete. And it's much easier to use since you don't have to deal with a container of water, bagging the food, and fighting with floaters. I feel like the small differences like a circulator being able to keep a steak at a perfect medium temp aren't worth it overall when using an instant pot is so much easier and does 90% of the same stuff.

Also if you you are going to buy one, spend the extra and get the joule. It's much better, though can only be controlled via the app.

I think the Instant pot took off because people understand crock pot cooking and the IP is a faster version of that as well as a better version of the pressure cooker that older cooks knew of. You are never going to get the precision of a sous vide steak in an IP. I have both and they serve different functions, plus the Anova is much easier to store.
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#11
Quote from HermanMunchther
:
I used to work in restaurants and got into Sous vide cooking much earlier than the units were selling for home use. Then I was excited because I thought it would go super mainstream in homes. I even put together a cooking class covering basic use. I own 3 circulators and a commercial chamber vacuum sealer that I paid $700 for. Then right around when it should have been blowing up for mass home use by people who weren't chefs or foodies, it wasn't. I couldn't figure out why. What I didn't count on was the instant pot. I ignored it for a while but recently bought one and realized it essentially makes a circulator obsolete. And it's much easier to use since you don't have to deal with a container of water, bagging the food, and fighting with floaters. I feel like the small differences like a circulator being able to keep a steak at a perfect medium temp aren't worth it overall when using an instant pot is so much easier and does 90% of the same stuff.

Also if you you are going to buy one, spend the extra and get the joule. It's much better, though can only be controlled via the app.
Anova is great for the average home cook, which 80% of SDers are.

OP, this is a great deal if I didn't already have the older model!
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#12
Just ordered non-wifi non-bluetooth sous vide from Monoprice for $42
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#13
Not working for me. Deal dead?
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#14
I have the Anova Nano and it's been great, aside for the fact that it started malfunctioning a few months in and I had to get it replaced. I learned the hard way that keeping it submerged when not in use for a few days wasn't good for the cooker, especially since we have somewhat hard water. I take the cooker out of the container after every cook now and don't have any problems.
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#15
Quote from HermanMunchther
:
I used to work in restaurants and got into Sous vide cooking much earlier than the units were selling for home use. Then I was excited because I thought it would go super mainstream in homes. I even put together a cooking class covering basic use. I own 3 circulators and a commercial chamber vacuum sealer that I paid $700 for. Then right around when it should have been blowing up for mass home use by people who weren't chefs or foodies, it wasn't. I couldn't figure out why. What I didn't count on was the instant pot. I ignored it for a while but recently bought one and realized it essentially makes a circulator obsolete. And it's much easier to use since you don't have to deal with a container of water, bagging the food, and fighting with floaters. I feel like the small differences like a circulator being able to keep a steak at a perfect medium temp aren't worth it overall when using an instant pot is so much easier and does 90% of the same stuff.

Also if you you are going to buy one, spend the extra and get the joule. It's much better, though can only be controlled via the app.
I can't agree with this. A sous vide is a very different cooking method than a pressure cooker, which has been around forever at an end consumer scale. In fact, I have both and would never consider a sous vide for something I would use the pressure cooker for and vice versa. They are both very different tools in your cooking arsenal. Not to mention, home sous vides are wildly popular right now. I think the adoption lag is standard of any end consumer "tech" product, early adopters first, then mainstream, then hold-outs. If you think instant pot influenced it.
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