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Sansaire Sous-Vide Immersion Circulator

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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.

  • 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
  • Manufacturer: Sansaire
  • Model: SA3.07US
  • Material: Stainless steel, polycarbonate
  • Care: Wipe clean
  • Volume: Max. 6 gallons
  • Dimensions: 15½" x 5"
  • Weight: 4 lbs.
  • Watts: 1100 W
  • Made in China
Click here for Sansaire’s guide to cooking sous vide.
Learn how to achieve perfect results with the Sansaire: Click here »

Get the Sous Vide Reference Table for cooking times: Click here »

Try these easy sous vide recipes with the Sansaire »

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4.5 / 5.0
26 Reviews
5 Stars
4 Stars
3 Stars
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1 Star
An excellent (and efficient) way to sous vide
I had owned another brand of sous vide appliance for quite a while before the Sansaire came out and hands down I prefer the Sansaire. My mom now owns my sous vide oven (so she was also very happy I bought a Sansaire).

Overall they were comparable in how well they worked so this is by no means bashing one over the other, but my reasons for preferring the Sansaire are simple.

1) Instead of an appliance the size of a toaster oven, I now have one the size of a large wine bottle, that works with my existing pots and other containers. This is a big thing, especially since I would have to empty the huge sous vide oven after using it (I kept it right by the sink so I didn't have to lug it across the kitchen). After using the Sansaire I simply pull it out and set it on a towel then carry the pot to the sink (or if a huge vessel, I just leave it in the sink the whole time). I've also cleared a lot of counter space, even though I use the Sansaire often enough to just keep it on the counter.

2) I'm not constrained by the vessel size like I was previously because I can use a larger pot or plastic tub if I need to in order to accommodate tall containers or large/long foods (think having to cut down a rack of ribs to fit). I have also used my sous vide oven to make yogurt, cream cheese, etc. as well as to vat pasteurize so I was limited to jars that fit into the sous vide oven to do this, then transfer the item to whatever I planned to use to keep it. With the Sansaire I don't have to do that. As long as the final vessel will handle the heat, no reason to worry about if it is too tall. You can use a vessel that will accommodate it.

I've now used my Sansaire for both short cooking times (eggs, veggies, seafood) and for long cooking times (pork belly, brisket, etc.) and it worked flawlessly for each. I've also used it for pasteurizing. It held temperature very well and had no problems.

The previous sous vide oven does have the timer and other options the Sansaire doesn't have (which is the only reason it gets the 3 intermediate features rating), however I found I never used them. I don't want it to shut off and keep warm when done as I need to be there to remove the foods to either cool down quickly (if chilled or if I'm planning to sear off later) or finish for immediate serving - letting them sit in slowly cooling water would turn them to mush. So while I thought the timer was useful, it wasn't something I actually needed (or even bothered to set after a few times) during usage so I haven't missed it.

Since the Sansaire allows me to choose the size of the vessel it comes to temp very quickly, where the oven took a bit longer (though it does beep at you when it gets there). For both if you dump ice in to cool the bath down to a lower temp quickly (something you might do if making yogurt) they quickly regain temperature - again the Sansaire a little more quickly since you can adjust size of vessel
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March 19, 2014
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
Poppa Chef tested and approved!
This ingenious little device allows you to bring professional results to your kitchen! I was discouraged to try sous vide (water bath cooking under pressure) until now.

I've had the Sansaire for a few weeks now and I love it. I've successfully made sous vide steak, chicken, fish and eggs. I did the Short Rib challenge and turned an inexpensive batch of Costco short ribs into something magical.

It really does change the way I approach cooking.

That being said it's not perfect.

First, it makes you plan ahead and think about timing when you cook. In most cases there's the added time of searing the food when you've finished.

Second, you need to season and seal your food. I picked up a cheap vac sealer and sometimes just use displacement with zip lock bags. I find that a vacuum sealer is more convenient.

If you're willing to overlook these ""flaws"" then you are ready to cook like a pro. You will never overcook steak, chicken, or seafood again. And it is cooked perfectly from edge to edge. Just season, seal, dry off season again, and sear. Inexpensive cuts like chuck and short ribs become soft and still stay pink. Expensive cuts can be cooked with confidence.

Check the internet for recipes, temps, and times. This device really gives you the ability to infuse flavor. My favorite steak right now is sealed with salt, pepper, garlic, fresh rosemary and butter. A sear on the grill produces a steak that rivals my favorite restaurant.

This device also excels at eggs. Best poached eggs ever. I had the eggs sitting at 64 degrees C for 45 minutes while I roasted some asparagus in EVOO and Parm and made a quick Hollandaise. The yolk had a texture like custard. So good. (Picture included)

The eggs highlight my point. I didn't have to worry about timing a boiling pot and setting my eggs or counting to get the hardness of yolk correct. The Sansaire makes it possible for me to focus only on my sides (the asparagus and hollandaise). I love it.

Value - $200 may seem a lot but you get precise temp. control, can use existing pots for the container, and this will immediately step up your cooking game! I hope it lasts for years but the warranty is for one year. I use it all the time so I'm buying another one if this one goes.

Quality - It feels like a well built piece of plastic. I hope it lasts. The clip attachment seems sturdy enough. It gets to target temp quickly and is really circulating the water well.

Features - It's got three buttons and I've only used two (Power and a toggle between F and C). The other button allows you to calibrate your temperature. Sweet. Probably will never do that.

Final thoughts - it was between the Sansaire and the Annova. I chose the Sansaire because Sur La Table had it in stock. I did not want to wait. I'm very happy with the purchase. I feel like it's improved the way I cook for my family. I would recommend sous vide cooking to anyone. Remember to season, seal, (dry off season again) and sear. Bon Appetite
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April 25, 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
Sous Vide Made Accessible
I have wanted to try sous vide cooking for some time, but the idea of having to incorporate a large, bulky appliance into my kitchen didn't appeal to me. The Sansaire takes the space commitment out of the equation completely. It's slightly larger than my water bottle, and gets easily tucked away when not in use�keeping my counters clean and unobstructed.

The food it produces is amazing� My first attempt was a beef filet. So delicious and tender, it may be the best steak I've eaten at home! (I finished it with a pan-sear, BTW)

I've also used it to make wild boar ribs with an Asian rub, as well as one of the best soft cooked eggs I've ever had.

All in all, this tiny machine has changed the way I like to cook. I can't recommend it enough
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April 9, 2014
best purchase of 2014!
For beginning Sous Vide, you can't go wrong. We love it and use it several times per week. Chicken breasts are wonderfully juicy, the most amazing scallops ever, beautiful fish and beef cooked to perfection. We are beginners and found a book called "Beginning Sous VIde" by Jason Logsdon, which helped a lot with the basics. We can't wait to try more!
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August 2, 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
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
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
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
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
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
An affordable and sleek way to cook sous vide
I just received this as an early Christmas present, so my experience is limited, but so far I absolutely love this device! I made chicken breasts to temp of 140 and then seared the skin. They were incredibly tender and moist. The next day I poached eggs. It's just like in the pictures! Some reviews on other sites complained about the noise, but I can barely hear it. The Sansaire is super easy to use and the design is quite nice looking. I have been using it with a 12 qt stockpot, which provides more than enough room to fit 4 chick breasts. I would definitely recommend this to anyone who is interested in getting started with sous vide cooking.
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December 6, 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
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
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
2 months 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
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
2 months ago
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
2 months ago
Excellent, small-footprint sous-vide machine
Sansaire maintains temperature perfectly within 0.5 degrees for an extended period of time. That's all you can ask of any sous-vide product.

A previous reviewer gave this machine only 2-stars. Based on the review, I would speculate that they simply do not like sous-vide as a cooking technique. That, however, has nothing to do with the performance of the sansaire
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January 26, 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
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
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
5 months ago
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
2 months ago
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
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

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