At the time of this posting, our research indicates that this is $25.01 lower than the next best available prices from similar reputable merchants starting from $85. -SaltyOne
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At the time of this posting, our research indicates that this is $25.01 lower than the next best available prices from similar reputable merchants starting from $85. -SaltyOne
I have one of these and use it a LOT. Burgers, chicken, roasts...
If I was to buy another sous vide device, id get another brand.
There are a few issues. Not deal breakers, but annoyances.
- Connectivity is spotty at best. I gave up over a year ago and just use the manual buttons, without phone connectivity.
- Every once in a great while, it crashes like a computer while on/heating. The buttons are unresponsive and the temperature on the device doesn't update, but it continues to heat the water. I've caught it going up to 170/180ish on a setting in the 130s/140s, which isn't good. The food is still edible, but might not be exactly what you wanted. Unplugging it and plugging it back in resolves the issue, but doesn't fix your meat. This has happened about 2-3 times in 2 years. Not frequent, but annoying.
Ziploc and Glad bags are made from polyethylene plastic, which is free of BPAs and dioxins. You can check the box to make sure the bags you're purchasing are rated microwave-safe. If they are, then you can use them for sous vide, too.
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In for 1. Have this for 5 or 6 years. Works great for set it and forget it cooking. The sensor that tells if it has enough water stopped responding correctly but at this price it's worth it to me to just replace
These are great in my hot tub to keep the water really hot. Throw in a few carrots, celery, and herbs and I just sit in there for a few hours. Tastes great
These are great in my hot tub to keep the water really hot. Throw in a few carrots, celery, and herbs and I just sit in there for a few hours. Tastes great
All I imagine is Kramer.. with the garbage disposal in the shower...
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Is the difference between the Nano and non-Nano primarily the wattage? Higher wattage meaning quicker to heat up water?
Connectivity (Wifi vs Bluetooth) and minimum level of water seems to be the biggest difference outside of wattage.
Besides heating faster (which doesn't really matter for sous vide...), it might also be able to support a larger volume of water at higher temps ~ but for the average sous vide cook at low heat and a few slabs of meat, it probably doesn't matter much.
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from XoneSp
:
Is this significantly better than the cheap mono price one I have?
Yes, the Anova is better quality for internal parts, and has better more precise accuracy for temp which is quite important since the difference between a rare or medium rare steak is only 3 degrees F. My friend has the Monoprice one and it works decently well, but just not as well as my Anova AN500 1000W and original Anova V2 900W and I'd expect the Monoprice one to fail before an Anova does based on it's construction (more flimsy in some areas) and that company's choice of components.
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If I was to buy another sous vide device, id get another brand.
There are a few issues. Not deal breakers, but annoyances.
- Connectivity is spotty at best. I gave up over a year ago and just use the manual buttons, without phone connectivity.
- Every once in a great while, it crashes like a computer while on/heating. The buttons are unresponsive and the temperature on the device doesn't update, but it continues to heat the water. I've caught it going up to 170/180ish on a setting in the 130s/140s, which isn't good. The food is still edible, but might not be exactly what you wanted. Unplugging it and plugging it back in resolves the issue, but doesn't fix your meat. This has happened about 2-3 times in 2 years. Not frequent, but annoying.
94 Comments
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Our community has rated this post as helpful. If you agree, why not thank hustein
Our community has rated this post as helpful. If you agree, why not thank matchnbpm
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Our community has rated this post as helpful. If you agree, why not thank bumoftheday
Besides heating faster (which doesn't really matter for sous vide...), it might also be able to support a larger volume of water at higher temps ~ but for the average sous vide cook at low heat and a few slabs of meat, it probably doesn't matter much.
Our community has rated this post as helpful. If you agree, why not thank HeyGuysChrisFixHere
I have this same one, and use it at least 2 times a week for the last 2 years.
Frozen chicken/pork/steaks whatever, in a zip lock bag with some seasonings, put in the pot at lunchtime, and it's done at dinner time.
Family of 6 and we stopped buying meat from any deli counter, left over roast beef and chicken breast are just constantly in my fridge now.
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