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phoinix | Staff 50K Views
Feb 17, 2026 10:44 PM

850W Anova Culinary Sous Vide Precision Cooker Mini (2024 Model)

$20

$100

80% off
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Deal Details
Update: This very popular deal is still available.

Amazon has 850W Anova Culinary Sous Vide Precision Cooker Mini (2024 Model) for $19.99. Shipping is free with Prime or on $35+ orders.

Thanks to Deal Hunter phoinix for finding this deal.

Note: Estimated delivery dates may vary by location.

Product Description:
  • Results: Sous vide offers the most precise cook times and temperatures to produce the most tender and perfectly cooked steak possible.
  • Easy: Three easy steps: 1) Attach your cooker to a water filled pot. 2) Set the time and temperature 3) Seal the food, add it to the pot, and press start on the app.
  • Value: Our most affordable cooker ever. This machine costs the same, if not less than, 1 night out at a steakhouse.
  • Cook: Once you've conquered Sous Vide steak, you have plenty of power to cook perfect sous vide meals, big or small. Cook meat, seafood, eggs, vegetables, and more.
  • Anova App (free/bluetooth connectivity only): Control your time and temp directly on the Anova app (bluetooth only).
  • Anova App (subscription/Wifi connectivity): For $1.99 a month or $9.99 a year (cancel subscription at anytime), get access to the ultimate sous vide educational content and cooking guides. Recipes from professional chefs and the food nerd community feed directly to your Precision Cooker Mini at the touch of a button. Continuous access to your personal recipes and cook history, ready to revisit or share with your friends and family. Two week free trial included.

Editor's Notes

Written by SubZero5 | Staff
  • About this Deal:
    • This matches the previous +64 Frontpage Deal in December 2025.
    • Our research indicates that this deal is $7.51 less (27.3% savings) than the next best available price from a reputable merchant with prices starting from $27.50 at the time of this posting.
    • Please see the original post for additional details and give the WIKI and forum comments a read for helpful discussion.
  • About this Store:

Original Post

Written by phoinix | Staff
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
Update: This very popular deal is still available.

Amazon has 850W Anova Culinary Sous Vide Precision Cooker Mini (2024 Model) for $19.99. Shipping is free with Prime or on $35+ orders.

Thanks to Deal Hunter phoinix for finding this deal.

Note: Estimated delivery dates may vary by location.

Product Description:
  • Results: Sous vide offers the most precise cook times and temperatures to produce the most tender and perfectly cooked steak possible.
  • Easy: Three easy steps: 1) Attach your cooker to a water filled pot. 2) Set the time and temperature 3) Seal the food, add it to the pot, and press start on the app.
  • Value: Our most affordable cooker ever. This machine costs the same, if not less than, 1 night out at a steakhouse.
  • Cook: Once you've conquered Sous Vide steak, you have plenty of power to cook perfect sous vide meals, big or small. Cook meat, seafood, eggs, vegetables, and more.
  • Anova App (free/bluetooth connectivity only): Control your time and temp directly on the Anova app (bluetooth only).
  • Anova App (subscription/Wifi connectivity): For $1.99 a month or $9.99 a year (cancel subscription at anytime), get access to the ultimate sous vide educational content and cooking guides. Recipes from professional chefs and the food nerd community feed directly to your Precision Cooker Mini at the touch of a button. Continuous access to your personal recipes and cook history, ready to revisit or share with your friends and family. Two week free trial included.

Editor's Notes

Written by SubZero5 | Staff
  • About this Deal:
    • This matches the previous +64 Frontpage Deal in December 2025.
    • Our research indicates that this deal is $7.51 less (27.3% savings) than the next best available price from a reputable merchant with prices starting from $27.50 at the time of this posting.
    • Please see the original post for additional details and give the WIKI and forum comments a read for helpful discussion.
  • About this Store:

Original Post

Written by phoinix | Staff

Community Voting

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Top Comments

CoreyR2384
1.9KComments
494Reputation
These don't have any buttons and require the App to use. It's free, but it's a little annoying to have to pull out my phone every time I use it. That said, I use mine at least 2-3 times per week. Mine has worked flawlessly since I got it about 6 months ago. I've definitely gotten my $20 out of it.
Go to Comment
IndigoWinter2667
2.8KComments
787Reputation
Nothing really to be said that hasnt been said before in the numerous times this gets posted (exclusively by staff). No physical controls, app control is free (for now). No guarantee that will persist.
Go to Comment
EvilTimmy
287Comments
34Reputation
That's not steaks, that's roast beef, 165F is way too much heat especially for that cook time. Restaurants will usually keep their steaks at 120-130F so they can slap it on a searing grill, pull it just after it gets marks for rare and in under 1 minute for medium rare. The general answer for home users is 3-4 hours @129-135F for a ribeye or strip, once you've reached a four hour cook time at those temps it's starting to really break down connective tissue, keep going and it shreds rather than having a tender but still steak-like chew.
Go to Comment

Community Reviews

This compact Anova sous vide cooker stands out as a cheap entry point for precise steak and meal prep cooking, with strong temperature control and reliable set and forget results. The comments highlight tender steaks, juicy chicken, ribs, and easy weeknight prep, and the small size makes it handy for travel or a regular pot. The main drawback is that this model has no buttons or display, so the phone app and Bluetooth are required, and support or subscription changes remain a concern. A solid low cost way to try sous vide if app control does not bother you.

Common Questions (6)

AI-generated summary based on comments from the community. Updated ago

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103 Comments

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Feb 19, 2026 6:24 AM
336 Comments
Joined Nov 2025
ForHassanFeb 19, 2026 6:24 AM
336 Comments
Is anyone worried about heating plastic bags? Do they make food-safe bags for these?
Feb 19, 2026 12:47 PM
310 Comments
Joined May 2010
ddotdukesFeb 19, 2026 12:47 PM
310 Comments
I have this and been using it for steaks. I don't pay for the subscription.
Feb 19, 2026 3:32 PM
2 Comments
Joined Aug 2025
ScarletNarwhal367Feb 19, 2026 3:32 PM
2 Comments
Bought one the last time. I also had to buy a sous vide container, bags, and use a vacuum sealer I'd already had, so it's not the whole of what is needed but for <$100 I'm making amazing meats.
Feb 19, 2026 5:02 PM
97 Comments
Joined Nov 2014
smikFeb 19, 2026 5:02 PM
97 Comments
Quote from Hat-Trick View quoted comment :
Question for the experts -- when I was at my local market where I get my meat, they had a "Denver steak" which looked like a Wagyu New York. HEAVY marbling. Would this cook properly at the lower temps of a sous vide or is this fat-centric type of steak meant for high temps on the grill?
Denver steak, other places (like Costco) call it boneless short rib, it's part of the chuck near the shoulder. I miss when it was a couple bucks per pound...
I like it cooked hard and fast on cast iron or a grill with a lot of salt, or on the other end of the spectrum, braised for half a day. Never tried it SV, but it should be fine if you go for a longer cook.
1
Feb 19, 2026 5:51 PM
2.5K Comments
Joined Mar 2009
jockovonredFeb 19, 2026 5:51 PM
2.5K Comments
Quote from ForHassan View quoted comment :
Is anyone worried about heating plastic bags? Do they make food-safe bags for these?
If there as a concern regarding plastic, use silicone bags instead.
Feb 19, 2026 5:53 PM
2.5K Comments
Joined Mar 2009
jockovonredFeb 19, 2026 5:53 PM
2.5K Comments
Quote from ForHassan View quoted comment :
Is anyone worried about heating plastic bags? Do they make food-safe bags for these?
Use silicone bags. Low toxicity and high heat resistant.
Feb 19, 2026 6:11 PM
11.5K Comments
Joined Feb 2013
Hat-TrickFeb 19, 2026 6:11 PM
11.5K Comments
Quote from jockovonred View quoted comment :
Use silicone bags. Low toxicity and high heat resistant.
Since silicone is used to protect you from heat in many items, wouldn't a silicone bag insulate the contents from the heat in the sous vide?

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Feb 19, 2026 6:14 PM
2.5K Comments
Joined Mar 2009
jockovonredFeb 19, 2026 6:14 PM
2.5K Comments
Quote from Hat-Trick View quoted comment :
Since silicone is used to protect you from heat in many items, wouldn't a silicone bag insulate the contents from the heat in the sous vide?


The bags are thin enough that this isn't an issue. Half-gallon bags work great and have for a few years of sous vide cooks.

If floating is an issue, regardless of plastic, vacuum sealed, or silicone bags, I use little silicone round magnets as a pair to lock the bag onto the side of my water container. Keeps the opening from being submerged and the food in the bag at the correct level.

The magnets work through the 8-quart water containers I use for cooks. One on the outside of the container and one directly inside the silicone bag. I move them to the correct level as I place them in the bath.

Edit : not sure why the formatting is off. Using mobile app, and perhaps that is why.
Last edited by jockovonred February 19, 2026 at 10:21 AM.
2
Feb 20, 2026 1:13 AM
103 Comments
Joined Apr 2010
bretyostFeb 20, 2026 1:13 AM
103 Comments
Quote from Hat-Trick View quoted comment :
My primary (only) use is to make a steak better than any steakhouse. Cooking a steak in a sous vide at a precise temp of your choice not only ensures the steak is perfectly cooked ALL THE WAY THROUGH, but you can't over-cook it because the temp of the steak never rises above the set temp. Nice 2-3" thick filets that I would never have the guts to try to cook before are now done perfect. Season the steak with salt/pepper, and I add a pat of butter and rosemary on both sides. I use FoodSaver vacuum zipper bags and suck the air out. Cook at least 2 hours and then sear for a minute or two per side. Perfection.

There are a ton of uses of a sous vide, and there are even cookbooks. Some people even do entire roasts in one. To each their own but just doing a perfect steak every time is good enough for me. My BBQ hardly gets any use now!

I have the Nano 3.0 (with controls) but bought 2 of these around Christmastime for gifts and both people LOVE them!
If you eat steak regularly, you'll never spend a better $20 and 30 minutes of youtube time, than getting this sous vide and learning how to use it right.
Feb 20, 2026 5:29 AM
3.6K Comments
Joined Jun 2012
jl2672aFeb 20, 2026 5:29 AM
3.6K Comments
Quote from Hat-Trick View quoted comment :
I did a bit of reading about microplastics and sous vide and the temps (assuming you stick to the 130F's) that the release of particles is very low. It's not until around 150F that the problem really arises.

Here is an interesting read on sous vide and microplastics:
https://learn.pfasfreelife.com/re...als-safely
Nice thanks. I'll forward to my wife. It is becoming crazy. Fragrance free household, no teflon, no microplastics heated, etc.
Feb 20, 2026 5:30 AM
3.6K Comments
Joined Jun 2012
jl2672aFeb 20, 2026 5:30 AM
3.6K Comments
Quote from EvilTimmy View quoted comment :
That's not steaks, that's roast beef, 165F is way too much heat especially for that cook time. Restaurants will usually keep their steaks at 120-130F so they can slap it on a searing grill, pull it just after it gets marks for rare and in under 1 minute for medium rare. The general answer for home users is 3-4 hours @129-135F for a ribeye or strip, once you've reached a four hour cook time at those temps it's starting to really break down connective tissue, keep going and it shreds rather than having a tender but still steak-like chew.

I meant 125, not 165. I go by recipes and don't have it memorized - somehow thought 165 was correct for a medium steak.
Feb 20, 2026 5:33 AM
3.6K Comments
Joined Jun 2012
jl2672aFeb 20, 2026 5:33 AM
3.6K Comments
Quote from bparvin View quoted comment :
Wut??? 165???? Dude. That isn't mixed results, that is ruined steak 100% of the time.

My mistake. I meant 125. I was typing by memory without looking at the recipe. Still at 125 it is difficult to get the perfect sear. If your pan is too hot and you do it too long, it blackens. Too little and not enough sear. Only my 5th time cooking ribeye steak and some have come out perfect while others are poor.
Feb 20, 2026 1:04 PM
1.4K Comments
Joined Sep 2014
jaredalanmitchellFeb 20, 2026 1:04 PM
1.4K Comments
Quote from jl2672a View quoted comment :
My mistake. I meant 125. I was typing by memory without looking at the recipe. Still at 125 it is difficult to get the perfect sear. If your pan is too hot and you do it too long, it blackens. Too little and not enough sear. Only my 5th time cooking ribeye steak and some have come out perfect while others are poor.
Are you cooling the steak somewhat after the Sous Vide stage?

Also, pat the steak dry with a paper towel to ensure you get a good crust.
Feb 20, 2026 1:10 PM
287 Comments
Joined Apr 2018
EvilTimmyFeb 20, 2026 1:10 PM
287 Comments
Quote from jl2672a View quoted comment :


My mistake. I meant 125. I was typing by memory without looking at the recipe. Still at 125 it is difficult to get the perfect sear. If your pan is too hot and you do it too long, it blackens. Too little and not enough sear. Only my 5th time cooking ribeye steak and some have come out perfect while others are poor.
I'd highly recommend the Serious Eats article on Reverse Sear as it gets into the science and actually testing a lot of the false "common knowledge" passed down with reverent seriousness. One of the most useful tips (and broadly applied ideas) was making sure the steak was patted really dry before searing. It takes 5x the amount of energy to convert almost-boiling water to steam as it does to move that same amount of water from 33-211F, so any amount of liquid is going to stall browning and steam the meat instead, 100F lower than the blast-off point of the Maillard reaction that gives us the toasty seared flavors we're looking for. I've also found that using a thicker pan on slightly lower heat and dropping a bit of butter in with the steak is somewhat more forgiving, as the milk solids will also brown and complement the meat. You can quickly baste in-pan for max flavor and sear coverage, and a great opportunity to add aromatics like rosemary.

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Pro
Feb 20, 2026 6:37 PM
3.5K Comments
Joined Sep 2016
vid1900
Pro
Feb 20, 2026 6:37 PM
3.5K Comments
Quote from ForHassan View quoted comment :
Is anyone worried about heating plastic bags? Do they make food-safe bags for these?
You can use an inert Silicone bag to avoid microplastics.

If you are making foolproof creme brûlée, you use glass bowls or cups.

Of course, we are all trying to eliminate as many plastics as we can in our diet; but if it makes you feel better, you only sous vide to ~130*F

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