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SKU: 1541135

Sansaire Sous-Vide Immersion Circulator

Turn any pot or container into a sous-vide water bath with this groundbreaking immersion circulator. The product of a successful Kickstarter campaign, the Sansaire blew away its funding goal in 13 hours. An ingenious gadget that will change the way you...Read More

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Turn any pot or container into a sous-vide water bath with this groundbreaking immersion circulator. The product of a successful Kickstarter campaign, the Sansaire blew away its funding goal in 13 hours. An ingenious gadget that will change the way you approach cooking, the Sansaire packs professional-grade performance and quality into a wallet-friendly package.

To experience this cooking breakthrough, simply clip the Sansaire to the side of any pot, set your cooking temperature with the intuitive controls and let it do the work of cooking your meal. The LED screen displays the temperature setting in bright, easy-to-read numbers, while the innovative thermometer and microprocessor system holds the water to within 0.1°C of the desired temperature. Sansaire offers incredible control and precision across a wide range of dishes, including soft-boiled eggs, meltingly tender steaks, perfect chicken breasts, moist, flavorful salmon fillets and more. An essential tool for the modern kitchen.

Click here for Sansaire’s guide to cooking sous vide.

Features Hide

  • Sansaire features a commercial-grade three-prong power cord and plugs into a standard grounded wall outlet
  • Works with most food-grade freezer bags, so there’s no need for bulky and expensive vacuum sealers. For best results, heavy-duty zipper bags are recommended
  • Whisper-quiet motor circulates water efficiently for precise, even cooking
  • Intuitive control dial for hassle-free set-and-go convenience—no messing with fussy controls or sorting through settings
  • Powerful heating element brings water up to temperature quickly and efficiently
  • Digital readout is clearly visible in light or darkness, even from across the room
  • Active pump system circulates water without relying on convection currents, resulting in a uniformly heated water bath free of hot or cool spots
  • Temperature stable to within 0.1°C for perfect cooking and consistent results
  • Spring-loaded clip attaches quickly and securely to almost any container
  • Sleek and stylish housing looks great on any countertop

Specifications Show

  • Manufacturer: Sansaire
  • Model: SA3.07US
  • Material: Stainless steel, polycarbonate
  • Volume: Max. 6 gallons
  • Dimensions: 15½" x 5"
  • Weight: 4 lbs.
  • Watts: 1100 W
  • Made in China

Care & Usage Show

  • Wipe clean


NEED HELP DECIDING? | Send us an email | Call us at 800-243-0852
Sansaire Sous Vide Water Circulator. Turn any pot or container into a sous-vide water bath with this groundbreaking immersion circulator.

Companion Products

Sansaire Searing Kit

Stars: 0.0

Whether it’s putting a perfect sear on a sous-vide steak or blistering chiles for that flame-kissed flavor, this versatile torch is sure to turn heads ...

See product page for full details »
Sansaire Steak Aging Sauce

Stars: 5.0

24 95 $24.95

Add this game-changing marinade to your next sous-vide steak to make it taste like an expensive, dry-aged cut from a high-end steakhouse—all without...

See product page for full details »

Customer Reviews

4.3 / 5.0
29 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Perfectly Cooked and Incredibly Easy
I've been interested in sous-vide cooking ever since I first heard of it, but the sous-vide devices have always been too huge and too expensive. So I was intrigued when I first heard about the Sansaire.

I have to say - wow! I was blown away by the perfectly cooked chicken I made last night. And I'm happy to say my family was mighty pleased as well. My wife's comment was, ""It's like cutting through butter!"" With the Sansaire, I was able to cook the chicken at the perfect temperature extremely evenly. It cut like butter because there was no overcooked, harder exterior. It also resulted in very juicy chicken that's flavor easily topped any chicken I've ever cooked.

Cooking was brain dead simple. I seasoned up my chicken breasts, marinaded them in a soy/honey mixture and then dropped them into regular, everyday zip lock bags. I clipped the Sansaire to a regular stockpot I already had, filled the pot with water, and set the temperature on the Sansaire. Once the water was at my desired cooking temperature, I dropped the bags in and walked away for an hour and a half.

While they were perfectly, evenly cooked, the chicken breasts weren't visually appealing. That's just the nature of the method. So I finished them off quickly in a high heat on a skillet just to give them a nice browning.

I'm going to try salmon next. I can't wait to give it a shot
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March 2, 2014
The best poached egg I've ever eaten
I just got one of these amazing little suckers and couldn't wait to try it out. I'm a total novice to sous vide cooking and have always been waaaaaay too lazy to try any of the complicated (and expensive) methods available on the market up until now, despite being very interested in the results.

So as a first toe in the water (see what I did there?) I tried the manufacturer recommended 65�C ""perfect"" egg as my first sous vide cooking experience, and holy crow, what a revelation.

The process couldn't have been easier, I didn't even need a sealed bag for this one, and the results were pretty much amazing. The machine warmed up to temperature very quickly and I placed the egg in and set a timer for 45 minutes. While I wouldn't quite go as far as ""whisper quiet"" the gentle gurgling certainly didn't bother me at all.

Exactly 45 minutes later I took the egg out of the bath, ran it under cool water for a second and cracked it over my beautiful piece of buttered rosemary toast where it plopped out of the shell, perfectly intact and perfectly poached, wobbling gently as it settled. Velvety and buttery in the yolk and just slightly set in the white. SO delicious.

I'm hooked...can't wait to try out some steaks this weekend. And then...on to brisket. 72 hours? Should be a piece of cake
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March 17, 2014
A Compact Sous Vide Appliance
I wanted to cook sous vide in my motor home. It was obvious that my full-sized sous vide appliance would be too large. This smaller appliance does the job well, using pots that already were in the motor home. The sound is a a soft gurgle. The temperature regulation is good. Glamping is a perfect use of sous vide cooking. You can take a vacuum sealed steak right out of the freezer cook it for hours at 134 degrees. When ready to eat, you simply finish it off
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April 12, 2014
Very Happy
I bought this a couple of months ago and can't tell you how much I like it. Previously, I used a crock pot and regulator, which required manually pre-heating the water or waiting forever. It also didn't hold higher temps (eg. 180F) well. The Sansaire preheats quickly and holds the temp well.
Congratulations to the folks that developed this product from Kickstarter campaign
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June 24, 2014
A Sansaire Sous Vide Should Be in Every Kitchen
I have been using the Sansaire since it was first introduced and I LOVE it! We eat in more than ever and dinner is ready when our hectic schedules allow. The meat is so tender and juicy each time. I just can't say enough. Sansaire makes sous vide easy and the design is beautiful.
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November 6, 2014
Not sure yet.
I have been invited to write a review, but I have only tried it so far with a rib steak, eggs, a corned beef brisket, and a salmon filet. With that caveat here are my comments:

The steak was cooked for about an hour at 123(f) then finished on a gas grill. The result was a very uniform appearing medium-rare. When it actually came to eating the steak however, I can't say it impressed me as being superior to a steak cooked entirely on the grill.

The brisket was cooked for 24 hours at 172, and came out tender-moist. I have read that longer times and lower temperatures will yield an almost fall apart finish. I was happy with the result I got, but again it was not obviously better than more conventional methods.

So far I have not been happy with my limited experience trying to achieve a soft cooked egg. I have tried various times and temperatures and end up with either whites too runny or yolks to hard. Some reading on the subject suggests that a two step method that sets the white and then a lower temperature to finish the yolk may produce a better result, but I haven't tried it yet.

The salmon, (if I remember) was cooked at 125(f) for an hour and then seared briefly on a very hot, lightly oiled pan. It was perfectly cooked, not over done (which is easy to do with fish) but not underdone.

The cooking times and temperatures are based on memory here, so they may be off, The ones actually used so far are based on the instructions sent with the Sansaire.

The Sansaire does what it says it will do. It seems to be will made, It is simple to use.

One thing that would have been helpful would have been a recipe book. A cooking guide is included, but it provides only some very basic information as to a few items.

Rated on the basis of performing as represented, I think a five would not be out of order. I don't know if this is fair or not, but I rated it a four instead, because I am not convinced that it produces better results than a competent cook can achieve using conventional methods. That said, it did make easy work of getting the Salmon just right. I am going to continue to experiment with it, and maybe over time I will become more enthusiastic .
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March 31, 2015
11 months ago
Love It
I've wanted a sous vide set up for a while. I researched the various machines and decided I wanted to go with the Sansaire. I received it about a week ago and have used it 3 times. It is well constructed and has a sturdy power cord. It runs very quietly (which was important to me) and it keeps the water within a tenth of a degree C of the setting. So far I've used in in a 6 quart stock pot and that worked fine for about 4 steaks or pork chops. But this weekend I will try short ribs and wanted a little more volume. So today I bought a 12 quart poly carb container. I like this larger size and will probably just use that in the future. When not in use, the Sansaire looks so pretty sitting on the counter without taking up too much space. I couldn't be happier and will recommend this unit to my friends
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May 1, 2014
Used a modified version of the sous recipe here. The consensus was Fantastic Bird, moist ,flavorful and the released juice made superb gravy
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November 27, 2014
My new favorite kitchen tool
How can you cook a better than steakhouse quality steak (or chop or fish or so many other things) while watching TV?

The answer is sous vide, and the Sansaire sous vide circulator is an amazing tool for the job. Instead of trying to win a pulitzer with an online review, I'm just going to bullet point the pros and cons for you.

- Can heat a large tub of water to exactly the temperature you set. (In large polystyrene tubs for cooking things like brisket, you will need to cover the top with foil to minimize heat loss from evaporation.)
- Keeps incredibly accurate and steady temperature control
- Very strong and durable clip keeps the probe steady on any type of vessel.
- very quiet. They aren't kidding when they say whisper quiet on the website.
- very easy to use
- powerful heating element heats water very quickly. If you remember from chemistry class how the specific heat, you'll be impressed.

- Can't double as a blow torch
- Doesn't clean up the kitchen after cooking is done.
- Seriously, there aren't really any cons, but...
- Would prefer the screw on clip of the Anova, but the Sansaire has pros over the Anova, or so I've read.

PS... Don't listen to Richard, he was not properly informed about how to finish meats after a sous vide cook. He didn't realize that you can't get a crust on a steak or a chop by cooking it at low temp in a water bath. The Maillard reaction, which gives meats that beautiful, nutty flavored crust, only occurs at temperatures much higher than the highest temp water will reach in liquid form. So, to finish your meats:

1) Put a heavy bottomed skillet (I use cast iron) over med high to high heat, depending on how powerful you stove is. Add some canola, grapeseed, or peanut oil. Something with a high smoke point.
2) pull the meat out of the bag and reserve the cooking liquids in the bag for a delicious pan sauce if you are into that sort of thing.
2) thoroughly pat the meat dry with paper towels. This is important for two reasons: 1) the oil will splatter violently if there is moisture on the surface of the steak 2) More importantly, much of that heat energy needed to drive the Maillard reaction will be wasted vaporizing water (which requires a lot of energy), and the water will have to be vaporized before the maillard reaction can even begin. That means you will have overcooked your steak before you even started browning.
3) Place steak gently in skillet and throw in some aromatics to infuse the oil with flavor, add a pat of butter which has some sugars that will bond with the meat proteins in the Maillard reaction to help with browning even quicker.
4) Don't leave the steak in the skillet too long. Pull it after 1-2 minutes on each side or else the center temp will go higher than you were aiming for.

Let rest for a bit, though not as long as with traditional methods, and enjoy.
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July 17, 2015
Simple to use-great results
I always wanted to a sous vide but cost and space was a deterrent. This solves both issues and it is very easy to use. I have cooked the perfect filet and strip steaks several times. I have also cooked fish with great results. I will eventually expand beyond beef and fish but the price alone is worth cooking the perfect steak. Especially with cost of a good cut of beef these days.
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April 22, 2014
Great Machine
I really like this method of cooking and now realize what goes on behind closed doors in restaurant kitchens! One word of caution do not put an bare egg in shell in water bath. I tried this and the egg broke and made a terrible mess to clean up. Keep it in a bag and you won't have this unfortunate experience! Other than that I am very pleased with the unit.
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November 20, 2014
Great device functionally, made from poor materials
So, works fine, great food, gets the job done and all that. 5 stars there. The polycarbonate is pretty terrible. So on Sur le Tab's page for this machine, "looks great on a countertop". Highly recommend storing this in the box it comes in when not in use. As the circulator was 'sitting on the countertop' seemingly out of the way, it was knocked over and the polycarbonate shattered as if it were made from glass. This was not a far fall.. it just fell over on to its side. Even had a fruitbasket to partially break its fall.
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October 7, 2015
I've used three times. The first two were successful. I cooked hamburgers and steaks, then finished on hot cast iron pan. They were delicious and everyone complimented the texture and flavor. On third try, the machine overheated the water. While it was set for 140F, the temperature of water was 148-150F. Also it was swirling the water very fast and making screeching noise so loud. Maybe this was the factory defect...anyway it's packed and ready for return.
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May 3, 2015
I love this product! The best stesk I ever made! Ribs,Pork shoulder,chicken fish you name it's great.
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September 20, 2015
1 year ago
Best Chicken and Duck so far.
Wife learned about it Friday, did some research, order it Sunday, arrived on Tuesday and have used it at least once a day. Awesome flavor and ease of use.

I suggest changing the picture however, as it shows the product in bag partially above the water level which would not create an evenly cooked product.

Thank you for this product.
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January 2, 2015
So far, excellent
I've been giving this quite a workout since I bought it and am pleased to report that it's handling 48- and 72-hour cook times (brisket) with no problem. More visible fill lines would be nice. The device is larger than it looks in the photo. Someone needs to sell a square container and rack system for it.
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April 20, 2015
11 months ago
Disappointed in sous vide
I have had my Sansaire for a bit over a week now and to date and am very disappointed.
A steak cooked sous vide and browned on a cast iron skillet was very tender but at least for us was indistinguishable from tenderized meat. Had sort of a mushy feel.
Tonight was a salmon that was no better than if it had been steamed. In fact, poached in a bit of white wine would have been much better.
Green vegetables lose their color before they are cooked.
Sous vide squash was excellent.
At least at this point after having used the Sansaire daily for a week, I am very unimpressed.
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December 9, 2014
Great Experience
Since I've had my Sous Vide I have experimented with a variety of proteins including, steak, chicken and eggs. While eight or 10 meals does not make me an expert, I have already learned a significant amount about the art of using this machine. It truly does make the best poached eggs I've ever had. The chicken is incredibly moist and tender, and steaks are the perfect temp all the way through. It's a dream if you're cooking for larger crowds because it gives you a built in cushion on your meat timing.

A few others have mentioned and I agree, it would have been helpful to have a cookbook included beside the "temp. card" which I have found to not always be the ideal temps and times. The more on-line research I do and tweak the settings, the more I love this product.
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July 2, 2015
8 months ago
Fantastic unit
Love that Sansaire has come up with an affordable unit that every home cook can afford and enjoy. I have used it for many types of ingredients and it preformed as advertised.What a great addition to my kitchen. Love it!
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April 2, 2015
11 months ago
It's a Hit
I purchased this for my husband after listening to him wanting one for about two years. He was delighted when he opened it and immediately tried it with steaks. He tested with a lightly seasoned, highly seasoned and non seasoned steak. The seasoning really comes through, so I recommend lightly seasoning. He finished them on the grill. They were delicious. Second we tried pork chops, but found them to be bland and not tender. Third, we tried chicken, finished on the grill, and it was delicious, though a little under done. What a fun toy to play with! Definitely recommend.
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June 25, 2015
8 months ago
Still learning Sous-vide but WOW!
Since getting the Sansaire for Christmas we have had wonderful steaks - cooked to perfection from one edge to the other. Tender, delicious Salmon fillet - I used a soy sauce based marinade - great taste! And Scramble eggs with a texture like custard but still firm enough to eat with a fork. Looking forward to mastering thick pork chops next. And Chicken breasts are so juicy and tender --- have never had white meat that has been so, so tender and moist. Love the easy to use Sansaire. We use our spaghetti pan and it works great for everything.
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March 8, 2015
love this!
This has revolutionized my kitchen. My husband has crohns and is on a very limited diet - mostly fish, chicken and vegetables. I've used this appliance for chicken and fish and all I can say is WOW!
These items have a whole new taste, and they are moist and easy to chew and digest. I've made pork loin for myself and must tell you I couldn't believe the taste - like butter - highly,
So easy to use and store. Five stars are not enough for the sansaire!
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March 16, 2015
11 months ago
Absolutely Amazing
Finally got to use it and I just fell in love with the Sansaire. My steaks were cooked so beautifully. Easy equipment to use. Love it and plan on using it a lot more. Must have in every home!!!!!
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May 17, 2015
Easiest "Perfect" Steak
Since we are originally from the Midwest, my husband and I love steak, so for my husband's 44th birthday, my parents purchased us this contraption. It works wonders and is so easy to use!
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September 8, 2015
Great gift for the curious chef
My husband recieved this as a gift for the holidays and has had so much fun making the perfect egg, or steak, or pork chops. Just be prepared to give it time to cook and you will be rewarded with some wonderful meals.
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March 17, 2015
1 year ago
Excellent product
We love our sous vide. We cooked a filet of Brazilian sea bass that came out perfect. We will be using this a lot in the future.
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December 23, 2015
2 months ago
I have used this device for the past 2 years with perfect results every time. It's very convenient and accurate and relatively inexpensive. Like all sous vide cooking, you must plan ahead for sufficient cooking time.
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January 23, 2016
Don't buy.
I've had 2. My first one would run for a few hours then would stop. Obviously a very dangerous defect which renders the unit useless. My second unit, after replacement, went into reset mode after pulling the device from water. Unlike the instructions, the reset button did not do a thing and the unit does not work. Quality is horrible and I do not recommend the product at any price. Very frustrating as time was taken to prepare the food for cooking. 2 for 2 is not an accident.
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December 19, 2015
Very disappointed
I purchased the Sansaire sous vide from Sur la Table when there was a one day sale, with expectation of cooking perfectly finished meat. To date I have not had one sous vide steak or chop that would not have been infinitely superior grilled or broiled. Because there is moisture in all meat, in the end it simply tastes steamed with the meat having the texture of having been tenderized. Cooking meat to a rare temperature does provide a steak with a pink center, but it doesn't have the taste or texture of steamed meat. Along with the Sansaire we purchased a vacuum sealer which has become invaluable for storing food.
The Sansaire is now packed up and in the back of a closet.
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March 23, 2015

Questions & Answers

Browse 39 questions and 186 answers
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Why did you choose this?
Sur La Table Store
It looks like the right tool instead of spending a great deal more to achieve the same results.
Lynn G on Jan 31, 2016
We have commercial sous vide bath and want more flexible machine
Trish M on Jan 28, 2016
It appeals to my cooking sensibility: quick, modern, and easy. I'm hoping it will inspire me on work nights.
BIBI E on Jan 30, 2016
I gave two of these for Christmas to my "food geek" family. No one is unhappy, those who don't cook are loving the results and those who do are loving the new technique. Win/win
Laurel M on Jan 22, 2016
What kind of bags do you need?

The pictures above show the use of standard locking bags; do you not need to vacuum seal them?
A shopper on Mar 17, 2014
Best Answer: Sealing via water displacement gets you pretty close to a vacuum seal, especially if you add a little water or oil to the bag.It's easy to do: just seal the bag except for one corner and lower it into the bath until only that corner is exposed. The water should squeeze out the excess air, at which point you can finish sealing it and drop it in.I'm also going to reiterate what one of the previous answers said about not skimping on the bags. Some of the cheap off brands are really too flimsy or don't seal correctly, and you really don't want your food getting into the bath and potentially clogging the pump
Reply · Report · BitterBrew on Mar 26, 2014
alternatives to plastic bags?

Are there alternative food containers that can be used instead of plastics? Regardless of the food grade, I would prefer not to cook my food in plastic
A shopper on Mar 28, 2014
Best Answer: You can cook some foods without plastic if you have a heat-transfer medium. There must be no gap between the water in the bath and the food, normally, so flexible plastic is essential; but you can get around this is some cases. For example, you can put pieces of fish in a glass canning jar full of oil, screw down the lid, and then lower the jar into the bath. The oil will conduct the heat from the water to the food.
Reply · Report · Brian O on Feb 9, 2015
I understand how this cooking process works, but what do you do when 3 people want medium rare steak and 1 wants medium well. I assume I would have to cook the one steak by itself and then the other three? Can you cook three filet mignons at a time?
Ryan on Sep 2, 2014
Best Answer: Start by cooking the single steak at the higher temperature. When it is finished, lower the temperature and ADD the other steaks. The medium well one is already done, and will be kept warm at the lower temperature. They will all finish at the same time. Just make sure you know which is which. This technique can also be used if you have multiple courses (I.e. Fish, poultry, beef) for a single meal, but it does take some advanced planning. P.s. I would bag all the medium rare steaks together. Less trouble.
Reply · Report · Betty T on Dec 28, 2014
· Add Answer · I Have This Question Too (6)
does this connect to the iPhone?
A shopper on Oct 27, 2014
Best Answer: No, thank god.
Reply · Report · Gabriel L on Oct 27, 2014
· Add Answer · I Have This Question Too (6)
Can I safely boil water with this device?
A shopper on Mar 20, 2014
Best Answer: 1) It's not a kettle.2) Sous vide cooking does not employ temperature as high as 212 degrees F
Reply · Report · pltrgyst on Mar 20, 2014
· Add Answer · I Have This Question Too (7)

Are these IN STOCK and available NOWI'm ready to buy
A shopper on Mar 25, 2014
Best Answer: Yes, these are currently in stock and ready to ship
Reply · Report · AmandaSltCsStaff on Mar 26, 2014
· Add Answer · I Have This Question Too (7)
Really a general sous vide question, not a product question. My sous vide meat always seems to end up a smidge overdone, after I've put a sear on it. I've tried a lower sous vide temp, but that's not doing it. Should I be A. Letting it rest before searing? B. Ice bathing it before searing. C. Searing it before putting it in the sous vide. D. Somehow searing for a shorter time on a hotter surface (tho I'm already cranking the pan to max. E. Sous viding to en even lower temp. Other ideas? I'm frustrated that I'm still not producing the true sous vide effect... Thanks for the help!
George E on May 16, 2015
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Best Answer: It sounds like you could be letting it cook in the pan too long. When you remove your meat from the bag, pat it dry and put it in a dry, screaming hot pan (like cast iron). You mention you have the pan on max, maybe you need to give it a few extra minutes empty to really heat up. I have a sear burner on my grill that works amazing, but even that use on the highest setting and do not cover (you don't want to trap the heat to further the cooking).
Reply (1) · Report · Margaret A on Jul 2, 2015
· Add Answer · I Have This Question Too (5)
Does a recipe and instruction guide accompany this product?
Richard H on Sep 15, 2014
Best Answer: A brief guide to time and temperature is included with this product, however I would recommend using your favorite search engine to find general and specific guidance for sous vide cooking.

The Sansaire unit itself is very self-explanatory.
Reply (1) · Report · Paul J on Sep 15, 2014
· Add Answer · I Have This Question Too (5)
is it for 220V also? you ship to Hong Kong?
nathaliie n on Dec 1, 2014
Best Answer: anova culinary has a 220 v. They are a little behind in their shipping but I have two and they work great.
Reply · Report · Betty T on Dec 28, 2014
· Add Answer · I Have This Question Too (5)

Do, (or can) you season the food (ie. fish), before inserting in bag, and then putting in bath? If you can, what technique, if any, is the best way to do so
A shopper on Apr 28, 2014
Best Answer: The short answer is yes. The long answer is that herbs and aromatics are fine, but you need to be careful with salt.Since it's all sealed in a bag salting can create a brining environment. For shorter cook times it shouldn't affect things too much, but it's going to cause problems with a long cook.You can use marinades, too--just be careful with acidic ones (lots of citrus or vinegar) for similar reasons
Reply (1) · Report · BitterBrew on Apr 28, 2014
· Add Answer · I Have This Question Too (5)
When cooking more than one bag of food, does the bag floating on top that is not fully submerged fully cook like the ones underneath?
sharron h on Dec 8, 2014
Best Answer: I would say no. Bags should be "under vacuum" that is, no air inside, so they stay submerged. If cooking something that refuses to sink down, then weight it down. For this process to be effective the food needs to be fully submerged to be evenly exposed to heat. If floating on top of water, one side is not being heated at the same rate. I'm a chef, not a scientist, but if you check out Modernist Cuisine, you will find out some additional insights on sous vide if you are interested.
Reply (1) · Report · Jonathan R on Dec 8, 2014
· Add Answer · I Have This Question Too (2)
Can I tempered chocolate with this device?
ivy c on Sep 4, 2014
Best Answer: Yes, you can use a Sansaire heated water bath to temper chocolate.
Reply · Report · Amanda MStaff on Sep 8, 2014
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What size pot or container do I need?
Laureen S on Jan 30, 2015
Best Answer: Don't worry about not being able to maintain temperature with 6 gallons of water, Scott; it works just fine, even in a non-insulated container. (Insulated will save energy, though.) Because of the greater thermal mass, large volumes of water hold temperatures quite even, and the Sansaire only needs to supply enough heating capacity to keep it at that temperature. If you use an insulated tank, like a beer cooler, you could even go over 6 gallons, but Sansaire's literature errs on the conservative side.
Reply · Report · Brian O on Feb 9, 2015
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Are there any problems using it at 7,000 feet altitude?
A shopper on Mar 7, 2015
Best Answer: I don't think there should be. Altitude affects cooking by changing water's boiling point, but this device is designed to cook food well below boiling temperatures. So the food should cook identically regardless of altitude.
Reply · Report · Joel P on Mar 7, 2015
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This looks like a great appliance. Does Sansaire plan on coming out with a vacuum sealer for liquids, meats with marinades etc?
A shopper on Sep 14, 2014
Best Answer: At this time, I'm not aware of any plans for additional products, but this is a fairly new product, so I'm sure it's a possibility in the future.
Reply · Report · Amanda MStaff on Sep 15, 2014
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How do yo keep the food off the bottom of the pot, so as not to create a cold spot
cheapersolution on Jun 13, 2014
Best Answer: Clipping the top of the bag to the side of the pot works pretty well. I use standard black office clips--they're strong and they don't take up a ton of space. The best solution would be a simple rack that elevates the bottom of the bag from the base of the pot--like a canning rack--but clips should work unless you're cooking really large batches. Just make sure you pad them if you have nice pots--nobody likes scratches on their All-Clad.
Reply · Report · BitterBrew on Jun 13, 2014
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Cooking vegetables

How much time, and at what temperature do you need to cook vegetables
A shopper on Apr 16, 2014
Best Answer: Vegetable cooking temperature and time varies with the type of vegetable (and the texture preferences of the cook!). That said, most veggies are at the higher end of the temperature range--180 or so, with root vegetables generally taking around 2 to 4 hours and more tender fare (asparagus, for example) cooking in around 30 minutes. I'd recommend being a little more vigilant about taking them out promptly after cooking, too--vegetables tend to get a bit mushy if you leave them in the bath too long. A few minutes extra isn't going to make a difference, but if you leave that asparagus in for four hours you're going to have a pretty unappetizing mess
Reply · Report · BitterBrew on Apr 22, 2014
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does it support 220V and do u ship to Hong kong???
nathaliie n on Dec 1, 2014
Best Answer: No, it does not support 220V.
Reply (1) · Report · Amanda MStaff on Dec 1, 2014
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Does this device constanly circulate the water during the cooking cycle, or does it stop and start?
A shopper on Dec 26, 2015
Best Answer: It constantly circulates the water. I might add that I am very satisfied with this product.
Reply · Report · DEANNA S on Dec 26, 2015
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Where is the power cord?
Sandy R on Dec 18, 2015
Best Answer: I bought mine a year ago and there was a separate power cord that plugged into the unit and into the wall. If you don't have one, you should return it.
Reply · Report · Meredith A on Dec 19, 2015
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How long can meat stay in sous vide once it reaches desired temp.?
Teresa P on Mar 8, 2015
Best Answer: I would say zero to several hours. It will hold at your ending temp but over time you may experience some texture changes and possibly some color changes if you added something like fresh herbs.. I'm still new to sous.vide but am a very experienced cook so every thing is a learning opportunity. I've used a book by Jason Logsdon called Modernist Cooking Made Easy: Sous Vide. Very helpful. Oh, and don't forget to build in searing/browning time using a high temp source such as a gas bbq or propane torch (great one at Home Depot.)
Reply · Report · Meredith A on Mar 9, 2015
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How do the items get browned and not that pale boiled look?
Donna A on Mar 7, 2015
Best Answer: Items that need to be browned require an extra step. They can be browned using any traditional heat method (i.e. broiler, grill, skillet) or even with a propane or butane torch. They can even be browned before being placed in a vacuum bag and cooked Sous Vide.
Reply · Report · Kenneth B on Mar 7, 2015
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won't turn on?
A shopper on Sep 6, 2015
Best Answer: Hmm...we've never had this problem. The power button is a circle with a line through it, right in the middle of the top of the machine. I guess I would suggest that you check your outlet, and hit the reset button on it. Hope this helps - the machine is amazing. We use it all the time.
Reply · Report · Stacey C on Sep 6, 2015
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I want to boil grains at a precisely controlled temperature- could I do it with this?
Sherry H on Mar 22, 2015
Best Answer: The boiling point of water is the boiling point of water, there is natural temperature control through the laws of physics there. If you are asking if you can cook grains below boiling, like say 195 degrees, then yes but I would recommend covering the pot with foil to help the Sansaire out by reducing heat loss through vaporization.
Reply · Report · Scott C on Jul 17, 2015
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How it works without sealing the bag?
A shopper on Dec 19, 2015
Best Answer: You need to remove all of the air from the bag so there isn't an air insulation gap between the food and the water bath. If you don't have a vacuum sealer you can use a good quality zip top bag and submerge it to remove all air prior to closing.
Reply · Report · JOY R on Dec 19, 2015
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Do you add smoke flavor or charcoal flavor to steak before sous vide?
John M on Apr 6, 2015
Best Answer: I sear steaks on the charcoal grill after sous vide. It is possible to sear beforehand, but meat needs that browning you get on the grill or hot skillet to really taste right.
Reply · Report · Gabriel L on Apr 6, 2015
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Can I use this gadget in Europe?
A shopper on Dec 4, 2014
Best Answer: No. You will need a 220v model in Europe as well as a different plug or adapter.
Reply · Report · RICHARD on Dec 9, 2014
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How can cooking in plastic be safe? I would be concerned it is as toxic as drinking water from plastic bottles that have been left in the sun.
A shopper on Dec 19, 2015
Best Answer: I have prepared numerous foods in the " water bath", as I call it. Most usually in a vacuum pack " food saver". I typically season when purchased and freeze. When taken out for a meal, it is so simple and effortless. I have never had a bad meal or regret the procedure. It is only cooked at a low temperature. Not like grilled with natural gas or briquettes that has chemicals that seem to be harmful. I have no reservations using the "water bath" method in plastic bags at a low temperature.
Reply · Report · Tom E on Dec 19, 2015
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Can you use a rectangular pot with dividers for different meat at the same time? One maybe similar to the sous vide supreme
A shopper on Dec 16, 2015
Best Answer: No need for dividers, which in any case would block the circulating water. Different meats should be placed into separate vacuum bags. Assuming they are all cooked to the same temperature, the bags can all go together into a single water container which is large enough to hold them and the water.
Reply · Report · ALAN F on Dec 17, 2015
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how many liters will this maintain temp?
K S on Dec 1, 2014
Best Answer: 22 liters. It will handle more than that if you use an insulated container like a covered cooler. There is a review at serious eats dot com with more info.
Reply · Report · Gabriel L on Dec 5, 2014
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Does the Sansaire Sous-Vide support 220v?
A shopper on Apr 11, 2014
Best Answer: Power is 110 - 120 VAC, 60 Hz
Reply · Report · GlubGlub on Apr 13, 2014
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sansaire 220 volt model

I would like to order a sansaire sous vide circulator that runs on 220v ac for a friend in Australia. can I get one with Australian plug? Thanks
A shopper on Apr 1, 2014
Best Answer: Today a 220 volt version was announced on the company's web site.
Reply · Report · GlubGlub on May 7, 2014
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Frozen food

Can I start something frozen from the freezer and let it cook ? For example, a frozen steak
A shopper on Mar 20, 2014
Best Answer: Yes. I've actually done this before, both with the Sansaire and with my previous sous vide appliance. There are a few notes you should consider:If you're getting vacuum sealed frozen meats you'll be cooking them with no seasoning, unless they are sealed pre-seasoned.If they are bought frozen and pre-seasoned they may come out salty so you'll need to experiment. Many of the marinades in store-bought marinated items are salty as they expect you to rinse and pat dry before cooking. The only way to find out is to try it, since it will vary by product.It will take a bit longer to come to temperature (obviously - it's a hunk of ice) so make sure your timing accounts for that, or you don't start timing until you see it at or near the target temp.You can also (and I've done this with both chicken and steak) sous vide several items at once, seasoned and sealed, then freeze them. Then during the week when you're busy all you need to do is thaw and sear. I'll do this when I come back from the farmers market with fresh meats and seafoods for the week. I'll fire up the sous vide and cook them off (separated out by like temperature) to use later. This also works with sous vide eggs in the shell. I'll sous vide lots at the same time, cool them and keep them in the fridge. Then during the busy week I'll just boil water on the stove, turn off the heat and drop the eggs in to warm through while I make toast
Reply · Report · DJordan on Mar 20, 2014
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What is the maximum temperature it can reach?

Can it hit 175? Can it boil?
A shopper on Mar 20, 2014
Best Answer: According to their own website the range is per the below. I have not tested it at this highest range though.Temp. Range 32 degrees F - 212 degrees F / 0 degrees C - 100 degrees
Reply · Report · DJordan on Mar 24, 2014
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Power cord replacement?
Sandy R on Dec 10, 2015
Best Answer: For replacement parts, you'll need to contact the manufacturer.
Reply · Report · Amanda MStaff on Dec 12, 2015
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does Sur La Table carry the international version of this for 220v?
A shopper on Nov 16, 2015
Best Answer: No, we don't.
Reply · Report · Amanda MStaff on Nov 18, 2015
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hy, i would to know if you ship to italy?
tank you for your attention.
A shopper on Sep 3, 2015
Best Answer: At this time, we are unable to process international orders placed over the web or over the phone. Our international shipping charges are determined by the destination of the items and the dimensional weight of the box, and do not include any taxes or duty that may be applied upon reaching their destination. We do need a credit card with a United States billing address, otherwise a money order in U.S. funds must be sent for the amount of the order. Please note that tariffs, customs, and/or duties may be due upon delivery of your package. These additional charges are the responsibility of the package recipient.
Reply · Report · Amanda MStaff on Sep 6, 2015
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What is the warranty?
A shopper on Jun 8, 2015
Best Answer: Every Sansaire comes with a one year warranty covering all faulty or damaged components.
Reply · Report · Amanda MStaff on Jun 9, 2015
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