Anova - Precision 12L Container - Clear

Sous vide cooking was something of a curiosity for us about 3 years ago; but after auditioning the amazing results my uncle whipped up using his cooker and a big Tupperware bin, we ended up getting two Anova cookers for ourselves and have engaged in a steady diet of fabulously tender and wonderfully flavorful meats ever since. But we didn't go all out--I couldn't see MacGyver-ing a big plastic bin with jagged DIY cut-outs in a hard-plastic lid for what seemed like something that would work well enough in the pots we already owned...so we simply plopped the cookers onto the rim of our biggest pots and called it good. But it always seemed a bit clunky--passable, but clunky, with the round sides of the pot cutting down on the number of bags we could cook at one time. Enter the good people from Anova who whipped up a convenient and functional cooking container that is custom-made for sous vide hot-water circulation. Starting with the tub, its heavy plastic construction was solid enough not to buckle when I moved it around the kitchen full to the brim with water; the convenient carry handles on the sides mean you're never grabbing a hot surface to move the water bath while your food is cooking. There are extruded bits of plastic at the bottom that lift the container just a few millimeters off the counter-top--it's enough to help keep the counter itself from getting overheated while your water bath slowly gurgles away at temperatures in the mid- to high-100s. Unlike a rectangular DIY water bath container with hard corners, the Anova 12L is rounded at the edges and bulges outward towards the top to help ensure water movement is more even and supposedly better maximized to evenly cook your food--though I believe the included hanging rack also has something to do with that! The material is see-through, not translucent, so it made filling the water bath a snap because I could easily see the min and max water lines on the side of our Anova cooker; it also helped us easily monitor cooking progress while the meats were still in the water bath. The black silicon top easily hugs the entire rim of the tub--it has a series of cut-outs at one end to accommodate the shape of the circulator's immersion cylinder. It looks great with our existing Anova cookers, but it will likely work with many other round sous vide circulators due to the expandable skirting in the cut-outs. There is an integrated gasket that runs around the underside of the lid that helps form a seal between the lid and the outer AND inner lips of the container--when it's fully assembled and enclosed around the sous vide unit, there is very little lost in the way of steam or heat. The metal hanging rack rests near the upper lip of the tub and worked wonderfully for keeping our bags upright and separated. There are three main hanging rods that run the length of the rack, but you can also easily clip food to the outer portion of the frame for a total of 5 horizontal hanging rods. The rack has six small metal studs that extend just beyond the outer frame of the track; the studs are covered with small silicon nubs to keep the rack from scratching the interior of the container. The four nubs on the sides rest in tiny cut-outs on the inside of the container and help keep the rack in place. My ONLY complaint with this product at all is that the rack's hanging nubs are pretty small and quite short, as are the cut-outs in which they rest. We ended up bumping the rack during preparation, or removing a bag/bag clip, and knocking the hanging rack out of the little slots that were supposed to be keeping it in place. Once we realized it would simply take a little extra care in handling, we didn't have any more problems accidentally dislodging the rack. For our first meal using the Precision 12L Container, we cooked nearly 7 pounds of chicken breast in 4 separate bags (trying out different sauces and marinades in each one). Ideally, you shouldn't overload your sous vide cooking container to ensure all items cook evenly in the heated water; but in truth, we could have easily hung another bag on the outer rail, and even a smaller bag or two at the end if we really wanted to, and it probably wouldn't have affected the results. Suffice it to say, the 12L container should give you ample room to cook for a small family. Although our personal experience with sous vide cooking to date was limited solely to cooking in an uncovered pot, I can't honestly say that this fancy container made the food taste any better than it already did (which, of course, was simply wonderful!). However, I *can* report that all 7 pounds of chicken were cooked to virtually the same consistency, which is something that wasn't always the case when we used a pot. But, if you already get good results with a pot or a DIY container, THIS container likely isn't going to change your outlook on sous vide cooking in general. What it MIGHT do is allow you to use a bit larger water bath/cook slightly more food at once than maybe you have in the past, and potentially cook your food a little more evenly (as we discovered), especially if you've been limited to a cramped pot or smaller container. But the convenience and functionality of the hanging rack is undeniable, and the steam/heat seal provided by the cover, and the shape of the tub that is designed for optimal water flow and distribution around the hanging bags, were easy to see in action--and it was kind of cool to be able to monitor the results in real time just by looking through the sides of the container. As a specialty cooking item, you'll have to decide if the purchase price makes it a good value--but if you sous vide a LOT, and enjoy it as much as we do, and you want the complete and premier sous vide experience at home, we can definitely recommend one of these Anova Precision containers as a worthy companion to your sous vide cooker!

Finally, a container specific for use with a Sous Vide! I’ve been using a Sous Vide for cooking since 2017, when a family member gifted one to me. Knowing I had a love of cooking, but had less time to dedicate to it, this allowed me the opportunity to make perfect steaks and fillets, with minimal fuss. Like others with a Sous Vide, you quickly learn how often you must check the water levels, or the frustration of the top of the bag floating above the water line, leading to a slightly uncooked part of the meat. While there are many products that help alleviate the evaporation of the water, they often require you to insert a bag full of tiny plastic beads or using standard cooking pots with unbalanced covers. In the box you’ll find a 12 Liter clear plastic container, a cooking rack, a rubber/silicone like cover, and a quick start guide on a large piece of paper. The instructions are simple, wash the container and accessories, place the Sous Vide (which doesn’t need to be an Anova), and then fill with water. Having done this numerous times before, using a generic prep container, this was all familiar. To begin, I started with fish fillets, that were prepped and placed in a bag. After pre-heating the Sous Vide, I placed the bag into the water and quickly realized how this was going to be different. Gone are the days of trying to keep the bag in the water, as the included cooking racks does a great job of keeping the bag submerged, plus has the added benefit of keeping the lid raised properly. The lid is a silicone like material and is easily manipulated when being placed. The Sous Vide cut out is big enough to fit most Sous Vide units you can find at various retailers and doesn’t require you to own an Anova model. After 15 minutes of cook time, I checked on the water level, and was surprised to see that none had escaped. The levels were still at the fill line set during initial placement of the bag, and the temp remained steady. After approximately 1 hour of cook time, and the Sous Vide beeping to completion, I noticed quickly that there was minimal to no water loss. Any water that had evaporated upward, was simply dripping back into the container when the lid was raised. The rack did an exceptional job keeping the bag submerged for the entire cook cycle, and the water temp held steady. This allowed me more time to make sides. I do want to point out, that the instructions don’t do the best to illustrate the cook rack form, but the illustration on the box is a bit more representative of placement inside the container. The protruding lines of the rack help keep the lid upward. You will notice some slight bending of the lid, as the heat begins to rise, but this is normal. With the rack properly placed, you won’t notice the sag as much, and shouldn’t worry about the lid falling off in any way. Overall, given the price of the container, the included lid and rack, and the ease of cleaning I’d highly recommend this for Sous Vide owners. Whether you own an Anova branded one, or a generic branded one you got at another retailer, you won’t go wrong with this one.

Anova Precision 12L Container : We were introduced to sous vide by our “foodie” adult offspring. After trying out this chef’s secret to successful, juicy, perfectly cooked meat, we’ve completely embraced this approach to cooking. (The process requires a precisely heated water bath, sufficient cooking time to allow complete penetration of the heat, and a quick browning on the cooktop or oven or grill to provide an appetizing finish color.) Your favorite 4-5 star restaurant has been using some nifty cooking trickery to get you meat done as you prefer. Although Anova’s sous vide heater is somewhat flexible in that it allows you to attach it to pots or makeshift tubs and get great results, it does require occasional fussing with floating bags-of-meat, interventions to ensure all your portions are heated equally, and the persistent loss of heat from the surface of your cooking bath. The Anova sous vide heating element keeps your bath circulating with its integral impeller, but this new specially designed ANOVA Precision 12L container addresses all the other issues. It includes a top rack that keeps food bags submerged at all times, and it directs the moving, heated water around all your portions. The silicone cover is snug, shaped to fit around the precision heater, and prevents heat loss. (Note: Please be aware that the Anova heating device is sold separately. The pictures I've included showing the Anova heater are only for illustration of the setup.) The Anova Precision 12L Container is very easy to recommend. This is the sous vide cooking companion to make your efforts more reliable and predictable.

The sous vide container is designed for precise temperature control and water circulation. My Anova cooker fits perfectly and clamps the the side of the clear tank. Water circulates precisely around the bags that clip onto the chrome wire hanger. The silicone bags I use fit without clips. The tank has built in handle which make moving it easy and safe. ** Do not move a hot cooker ** This kit includes the clear tank, a wire rack with silicon tips that prevent scratches to the acrylic tank walls, and a black silicon cover with opening for the cooker. The cover keeps water from evaporating. This is to me a primary plus over using a pot which cannot be covered to prevent water evaporation. I store my Anova heating element cooker right inside the tank when storing.

Tub was big enough for large items. Design allow for water to properly circulate for even cooking. Easy to clean. Easy to set up right out of the box. Meat came out tender and moist.

This is one of those "no brainer" products that's easy to recommend to anyone who cooks sous vide. Up until now I've been using a large stainless steel pot. Very basic but it got the job done. Using a container such as this that's designed for sous vide cooking lends itself to some unique little traits that improved my experience. As seen by my pictures, I don't own an official "Anova" precision cooker. I own a generic one that's very similar. It worked with this container with no issues and I expect it will work with most precision cookers currently on the market. The rack is great to hold your steaks or other meats. I would highly recommend getting small clips to clip onto the rack (although not necessary as I didnt have any). Another great feature about this container is that because of it's shape, it allows for much better water flow and circulation than the traditional round stainless steel pot . The rubber lid helps keep everything closed to seal in the heat in order to reach the desired temperature a bit quicker. I am also a huge fan of the sturdy handles on the side of the container for when I fill it with water. I really can't find any cons. If I HAD to nitpick I wish that Anova would have made the small arrow on the side of the container where the precision cooker is supposed to attach a bit more conspicuous. It's transparent and a bit hard to spot so I can see someone trying to put the cooker on the wrong side. Other than that, this is the perfect addition to your sous vide cooking!

We don’t own an Anova brand sous vide cooking unit, but obtained this Precision 12L container to use with another brand sous vide cooker we own. This container is very nice quality constructed of heavy duty plastic; and includes a sturdy, metal rack and silicone lid. The design contributes nicely to even cooking with smooth, curved edges and a 3mm raised base to help protect surfaces from prolonged heat during cooking. The rack is a welcome benefit in sous vide cooking since it allows one to clip the bags to the rack to avoid floating and to distribute them evenly in the container. It would have been a nice touch had Anova included sous vide clips for this purpose, but they’re available for around $10 online. If you know someone with a sous vide cooker this would be a nice Christmas present. The steaks we made turned out great. We easily recommend this as a compliment to a sous vide cooker.

This is a must-have for the serious sous vide fan. I am glad I got this as this makes using the sous vide work a lot better. Previously, I had to DIY the water circulating tub, with Tupperware and an Exacto knife. It was still never perfect. The biggest issue is that to get ideal heating and water circulation, your meat has to be in the center of your water bath. My previous solutions attached it to the side, which meant that only one side cooked while the other was not exposed to the warm water circulating. The Anova water circulating bath works excellent for cooking your fish, meats, and veggies. It’s got 3 full-length racks and 2 half racks that are horizontal and placed right in the center of the tub. To use your sous vide, you clip your food that is stored in vacuum-sealed ziplock backs and put them into water. The sous vide slides into the side of the tub and clamped, and once turned on, the machine will then warm up the water to a set temperature, and then hold that temperature while the meat/fish/veggies cook through. This can take as little as 40 minutes for fish to several hours for steak and other meats. Depending on the type of meat and the level of doneness, you have to make sure you retain heat. The 12-liter plastic container comes with a nice heat-insulating silicone cover that retains the steam, thus not losing your precious circulating water. I used it to make some chicken thighs. After marinading it with garlic powder, chili powder, and soy sauce, I put the chicken thighs into a ziplock back and removed air in the bag before sealing it. Not having a vacuum sealer, I then opened a slight gap in the ziplock, and partially immersed the ziplock bag with the meat into the tub of water, and extracted the last of the air (water will displace air and seal the plastic closer to the meat when it’s underwater - a poor man’s vacuum). I started at 139F but eventually settled at 155F for a period of 4 hours. After cooking in sous vide, I seared it on a hot cast iron pan prior to serving. The chicken thighs came out delicious, as the pictures show. This accessory is well designed and a must-have, if you use the sous vide style of cooking. While it’s not the most efficient and quite a bit messy, the results from sous vide style cooking speaks for itself. You have to experiment with the temperatures, time, and style of the marinade. Be aware you will have to sear your meat to get color.