Hamilton Beach Professional Sous Vide Water Oven & Slow Cooker, 6 Quart Programmable, Stainless Steel (33970)

Possibly one of the best items we've ever purchased. It is impossible to ruin a steak with this appliance and every single steak we've cooked since we got the Sous Vide has been cooked to perfection and has been mouth wateringly good and so tender it melted in our mouths. This appliance will make you kick your grill to the curb and never buy another bag of barbecue briquets again. One other advantage to a Sous Vide is you can really plan your meal and not worry about when it will be ready to eat. You can keep your meat at temperature for hours and it won't get any more done. When your ready to eat, take it out, sear it in hot oil or butter for a couple of minutes and serve. Done. . . it's ready to eat when YOU are. . . and cooked to perfection. The only drawback is that everyone will need to like his or her meat cooked to the same level. Medium Rare, Medium, etc. If you can't agree. . . you'll need separate Sous Vide's for each degree of finish your diner's prefer. So, either train your family to all like medium rare, or stick with the outdoor grill. . . and expect to ruin steaks from time to time.

Hubby and I decided to make chocolates for christmas and were trying to find the easiest way to keep chocolate in temper. Well, everyone raved about sous vide and since we needed a new crock pot, we tried this one. We use it as a double boiler for doing our chocolates, works great. And this produced the BEST cooked steak I have ever had. It didn't look as great as the grilled one, to the point where we were convinced it would be the worst tasting. It was the best tasting. If you are STARTING with a great cut of meat with lots of marbling, this does a fantastic job. we tried less marbling and it tasted like unmarbled steak...just tough. But cooks a nice piece of meat VERY nicely. Served it's purpose as a slow cooker, too.

Makes a good ribeye

This product is amazing and will change I will cook some of my foods. The Sous Vide works great. Trying the crock pot soon. As soon as I got it I made to filet mignon at 132f for 1 hour and pan seared. They were like no Stark I have had before. Super moist and cook evenly through out.

The one major flaw that I found with the Hamilton as a sous vide is that the unit does not appear to have a temperature monitor. As I do with my sous vide stick, I fill the vessel with hot water from the tap to bring it up to temp quickly. With the Hamilton, even when I fill it with 130F water, the displayed temperature would always start at around 70F. Using a thermometer, by the time the Hamilton indicates that it's ready, the actual temperature is much higher than what I set it at. Also, there appears to be no way to adjust the set cook time without cancelling the current cook cycle, which wouldn't have been a big issue if it didn't also restart the cycle of heating up the water. Unless something is wrong with the unit I received, it appears this Hamilton does not have an actual temperature sensor, unlike a sous vide stick with very precise temperature control. We tried it once as a slow cooker and it worked well enough which is why I gave it 2 stars and not 1.

Sous vide stuffed burgers and poached eggs, slow-cooked pulled pork and cassoulet--I've had this for just a few weeks, so time will tell with durability, but whatever I try it on so far comes out beautifully. A snap to clean; light and easy to throw around, especially for a 6-quart cookspace. I'm still getting the hang of the Keep Warm setting, which takes some button-twiddling and seems to decide when it feels like shutting off. But the versatility of this baby is thrilling.

Used this thing one time and it wouldn't turn on the second time. Total junk. Amazon was great in their customer service on my return but this product was junk.

I've used this a few dozen times and it's pretty good. When I first bought the machine, it made clicking noises every few minutes, which I guess was the heating element acting strangely. I opened a ticket with Hamilton Beach and they were pretty responsive and they sent me a replacement which doesn't seem to have the same problem. However, more annoyingly, when I'm making something like eggs sous vide at 165F, the water reaches the temperature, then I need to lift the lid multiple times to put a dozen eggs in, and I guess it has lost enough temperature through that, that then when I press Start, it loses the timer and I have to restart the whole process. When I'm just doing a simple steak or fish fillet, it works fine. I've also read that a water circulation alternative might be better, but this is nice in that it also has a slow cooker. Overall, it feels like it was not completely well tested, and if you're just looking for sous vide, I wouldn't recommend this, but if you want the slow cooker combo and you're okay with a few annoyances (I call it my "sous vitch" when it does that), then this is okay for the price.