Pinsoon Sous Vide Immersion Cooker 800 Watts with Digital LED Touch Screen and Adjustable Clamp for Restaurant and Home

Very easy to use. Price was very reasonable when I purchased. So far I have made a roar and 2 very thick filets(tenderloins). They turned out great but not perfect. I cooked the a bit to long. But it was my fault not the Sous. This one is super easy to use. I had no issues with heating up the pot or holding temperature. Very easy to adjust the direction of the flow of water. I decided on this one for 3 reasons price. The clamp that secured the Sous to the pot. And the display. I couldn’t be happier.

The Pinsoon Sous Vide was very easy to use and worked very well on a smoked salmon recipe. I have not tried it on meat yet but I’m sure it’ll work well.

The unit worked well the first few times I used it then it began to stop working intermittently. After a couple of months it reached a point that it wouldn’t work at all.

Works great. Just as good as the expensive ones

I was amazed by how much this Pinsoon sous-vide circulator looked and worked like my Anova circulator. It gets up to temperature quickly and accurately, even if its holding range is a little larger, and the controls are intuitive -- and that's a good thing because the box contains no instructions in English. It does have a few flaws, however, that exposes its cheaper construction. If you're new to sous-vide, the lack of instructions may be both the beginning and the end of your interest in sous-vide unless you're willing to do a little research. You will need a tall pot, one that is a minimum of 7 3/4" high, and, depending on what you're cooking, one with a length and width to create the volume you need for your food. I use a vacuum sealer to create packets ("sous-vide" means "under vacuum"), although you can use well-sealed, thick-walled Ziploc-type bags for shorter cook times. If you start with hot tap water in your container, this Pinsoon sous-vide circulator will get the water bath up to temperature in mere minutes. I start with tap water at 118 degree, and it reached 134 in less than five minutes. That's fast, perhaps faster than my Anova. Once you have your recipe and understand the sous-vide technique, you'll have to learn the Pinsoon controls. They require some pressure, but not a lot of force, to engage. You press the time or the temperature, then use the click wheel to get to the desired setting. Countdown for timing begins when the bath reaches temperature. As mentioned in my first paragraph, two aspects in particular are less robust than the Anova construction. The collar that has to slip up the unit so that it can be used to secure the unit is made of a single piece instead of something that can be loosened and tightened. The other issue related -- if you move the collar back and forth to get it to the point where you can move it down the metal body, it can remove that metal body entirely, exposing the coils. While this is a good thing for cleaning, it is a pain to get back on and in place (look for the small arrow.) While this may not be as durable as the Anova, it works just as well in practice, hence my four-star rating. I'm impressed that the temperature is accurate -- my instant thermometer differed only in .2 degrees from the Pinsoon display -- and that it circulates well enough to cook recipes with the same results as those done with my Anova. -- Debbie Lee Wesselmann

Easy to use. A flywheel sets the temp. Hold the power to toggle C/F. It's a bit noisy. Very nice, snug screw clip. Not very deep. However, after 10 minutes of use, it failed -- started beeping. And it caused a lot of turbulence in the water, and was noisy.

This device cooks the perfect meat. Temperature is accurate. Love it!

I am more than a little thrilled with Sous Vide cooking with one condition: if you have the time to plan ahead. The same is true with a slow cooker. A lot of times I don't know what or when I'll be cooking and for those days the Sous Vide is not a good option for me. But, when it is the results are delectable indeed. I have used mine with pork tenderloin and steaks so far. With both I used recipes right out of included cookbook. The results are some of the most tender and flavorful meats I've ever cooked. The basic premise with Sous Vide is a kind of slow and low temperature cooking by circulating water around food in a plastic bag. One thing I like is you can't over-cook (within reason) using a Sous Vide. When preparing food for the Sous Vide it's important to get air out of the bag. There are pumps and special bags for this and they are nice. I just use a zip-lock bag and submerge it in water to the zip lock and let the water pressure push out almost all the air. This is simple, quick and works very well for me. I like to brown or sear meats quickly on the outside which both adds to flavor/texture and presentation. Now that I've used mine for a few meals I'm a convert. This method of cooking is used by a lot of restaurants too. Part of how they get perfect steaks out so quickly and so perfect. This Sous Vide is rated at 800W which has been plenty adequate in my use. For a restaurant Sous Vide or one for a large family might want to get a higher wattage unit. The design of this Sous Vide is nicely thought out. I like the display and controls. The thumbwheel control is a very user-friendly approach. I also like the clamp. It has a wide range so (being interested in energy efficiency) it could be clamped on a wide range of container thicknesses. My thought being a thick insulating container might lower energy use. One thing I like about Sous Vide cooking is it only comes in contact with clean water: the food is sealed in plastic. This helps make cleanup less of a chore or worry. When I have time and inclination to plan and prepare ahead of time this Sous Vide gives me fantastic results. It's not much more work than grilling, broiling or roasting and cleanup can be a bit easier. I'm really thrilled at adding the Sous Vide to my stable of cooking options and tools. I'm obviously giving this fine kitchen tool 5 stars. It's easy with excellent results for the times I can plan/prepare hours ahead of time.