A:Answer Hi Bash
There's no specific pot that needs to be used with it, just any container which won't leak, and is big enough to hold the sous vide itself and whatever you're cooking. For longer cooks, I like to use coolers, puts less strain on the sous vide.
There are a lot of tutorials on YouTube which can do a better job of explaining sous vide cooking than I can here, I recommend the channel Sous Vide Everything. Even though he doesn't use this specific one, instructions are basically the same: fill your container with water, put the sous vide in the water, set the temperature, season and bag your food (either food saver/vacuum seal bags, silicone bags, or ziplock FREEZER bags (freezer bags is important)) put the bagged food in the water, and let it cook. Time varies depending on what you're cooking. A steak or a piece of chicken can be in there 1-5 hours, a whole rib roast could be up to 12. I usually take 48 hours for my short ribs.
