Features:

  • Sou vide cooker brings professional restaurant cooking technology to home: Michelin restaurant level quality, cook everything from beef, chicken, pork, seafood, egg, pasta, chocolate, baking, Salad, dessert, breakfast, Cocktail to Vegetarian. No fuss, no noise, no overcooking anymore, best deal to bring professional cooking to home.
  • Perfect doneness and accurate timer: digital control panel makes the temperature accurate to 0. 1°C and time to minutes. Wide range of temperature (25-99. 9°C)(77°f-211. 8°F) and time control (Max 99H 59mins) allows you to cook any type of food you like and sous vide cooking retains more nutrients and vitamins than other cooking methods. Cooking at home with sous vide ensures and increases food safety.
  • Incredible easy to use: Unlike other immersion circulators, those with Wi-Fi and Bluetooth feature are thought as over-complicated and increase your cost. Focus on the core functionality of the sous vide cooker itself. Stainless steel sleeve makes it extremely easy to clean and dry out. No need for other fancy equipment.
  • Clever design, single-hand operation: attach sous vide cooker to any water-filled pot you already have, put your ingredients in a sealed bag or glass jar into the pot, set time and temperature, then press start with one hand to start the process; curved design prevents control panel from mist; Food grade stainless steel; Overheat and low water level protection mechanism.
  • Worry-free shopping: with all the certificates, sous vide machine passed reach, RoHS, TüV, gas and ETL, we are confident of the quality of our product, therefore, we offer a 24-months , Please feel free to place the order.
All the pros of the others, none of the drawbacks, and at a lower price

I have two other immersion circulators, but as I've been doing more long cooks I found myself looking to pick up a third, and I wanted to do it without spending a lot of money, when I saw people online talking about the Wancle. People had a lot of good to say about it, and when I saw that it had manual controls I was sold. Thats one thing I really disliked about one of my other devices was that I'd have to go through all the hassle of setting it up if I was using it away from my home. Not with the Wancle, it was just plug it in, and less than 30 second later the water was heating. It's quiet, and seems built very well, and I can see care was made to avoid moisture attacking the electronics as was the case with another of the units I have. Really, it seems to have the best of each of the other devices, and was considerably less expensive. Very pleased with my purchase.

Couldn't ask for more

I have been reading about sous vide for a long time, but was put off by the price of many units. This one, however, is very reasonably priced. My first attempt with it I put in two filet mignon, about 2-2.5" thick. Put the sous vide to 125 degrees and let it go for an hour. I love the fact that I could have let it go for 2 or 3 hours (or more) and not worry about it. I finished them off with a sear on the grill at 500 degrees for about a minute per side and every bite was perfect. Great grill marks, a little bit of crust on the outside, and medium rare uniformly throughout. For the peace of mind of not having to worry about timing and possibly over/under cooking expensive meats, this sous vide is just what I needed.

Excellent Quality; Some Results Disappointing

I received the Wancle sous vide circulator in a timely manner. The quality and build of the device is excellent and I'm pleased with the purchase and the price I paid for it. So far, I've prepared three entres using sous vide recipes. The first entre was a New York strip steak from Sam's Club prepared at 129 degrees F for 2 hours in a vacuum sealed bag. I seared the steak on the grill for about 1.5 minutes a side. The steak was disappointing. While red, the steak was tough. I don't know if it would have been more tender if cooked longer. The second entre was boneless country pork ribs. These I cooked at 140 degrees F for 8 hours. I seared them on thr grill for 3 minutes a side. The results were good. The ribs were tender and I think if I had left them in sous vide for 12-16 hours they would have been even better. The last entre, so far, was salmon filets. These I cooked sous vide at 140 degrees f for 25 minutes. I finished them in a cast iron skillet for 30 seconds a side. My wife and I really enjoyed the fish which used an Asian seasoning. The big disappointment was the steak. Sam's Club beef has always been disappointing to me and my wife. Costco meats have been better. However, I thought that the sous vide method would make for more tender steaks no matter what. Maybe I'm wrong or maybe I did something wrong. As for the Wancle, it has performed flawlessly so far.

Love it!

Was very curious about this cooking technique. Tried. Do not regret. Meat turns out amazingly juicy and soft. Onsen tamago were just right!! Love this device.

Very easy to use and works great

Using this is amazingly easy. I start with water from my tap as hot as it goes and then set up the Wancle. It warms to temperature in just a few minutes. I pictured it taking a half hour or more but it's more like 10 minutes. I am enjoying trying various recipes I've found on the internet. Everything has been good!! I like that I can walk away and do things around the house without any fear of something burning.

Perfect medium rare steak first try! Love the handle!!

My husband cooked perfectly medium rare steak today from package to plate under 3hrs! Easy to use, clamp helps to use it with conventional curved cooking pots. Motorized water circulation ensures even distribution of hot water even in a large container! Steak was perfect medium rare for me, rare pink juicy meat in the center, evenly colored but no excessive runny red juices. Texture is even throughout! Which is incredible! No chewy tough ends or corners. He cooked couple of Costco strip steak, with uneven thickness...still perfect medium rare through and through!

AWESOME!! Served 50+ in less than an hour - It's all about Prep with Sous-Vide and this GREAT gadget!!

My daughter asked me to cook something up for her Wedding Rehearsal dinner and I accepted of course. She then gor the full count and it turned out to be 40 to 50 people!! I panicked because I was not set up to preparing for that many people, and having already committed to the menu (she said I could "reduce" if I wanted), I did some research to figure out how to feed that many people, in a just cooked buffet style the following proteins: - Chicken Breast for Chicken Marsala (Sous Vide) - Crispy Skin Wild Alaskan Sockeye Salmon (Sous Vide) - Filet Mignon Medallions (Old Fashioned / Non-Souse Vide) I am a pretty good home cook but had never heard of Sous Vide... well, it turned up in my research and I read how to do it and bought this Cooker based on the reviews and price. I practiced several times prior to the day to refine the herbs, temp and cooking times for the Chicken and Salmon.. The day of I used a large cooler (available on Amazon), I rigged a rack using lateral file cabinet plastic file hangers, dowels and jumbo binder clips. We were outside and there was some wind so I used the plastic balls also available here on Amazon for insulation. I cooked the salmon first to medium rare, then the chicken. I finished them in batches on the Blackstone 36" griddle also available on Amazon. Because of this device I was able to have a continuous supply of the proteins to serve what turned out to be 50+ people in a little over an hour, tender, juicy and cooked to perfection!!! And, with the help of two awesome teenagers who had no training until that day!!. I will update this review with my newest attempt with this magical device... tomorrow I will be doing a Turducken for the very first time for thanksgiving and I will be using the Sous Vide device/method to pre-cook the rolled chicken stuffed with sage sausage, I'll then sear it in the cast iron skillet to crisp the skin, then wrap it in the Duck, cook that layer Sous Vide and crisp in the pan, and then wrap the turkey and roast the traditional way... We'll see how it goes and I'll report back... I highly recommend this product !!! TURDUCKEN UPDATE!! It was a total success!!! The "usual" cooking time of a Turducken is 10-12 hours with the danger of drying out the turkey and under cooking the inner layers... I followed the process above except instead of searing the chicken and duck breasts, I roasted them in the convection oven for about 30 minutes each to crisp the skin. I then did the final wrap and the turkey cooked in about 1.5 hours covered, .5 hours to crisp!! The total cooking time with souse vide and the final roasting was about 6 hours!!! Moist all the way through, well blended flavors, no rubbery skin, perfect!! Using this device is the way to ensure that you have safe, moist and delectable TURDUCKEN!! It is now my go-to method for anything with wings or fins! I am still traditional on steaks, but I will be giving roasts a try soon!!

Love that I can use this without an APP!

I have been wanting to try sous vide cooking for a while. I researched many brands and decided I just didn't want to deal with being forced into using an APP in order to use the appliance! I will never find a need to remotely turn on my cooker, as leaving raw meat in a waiting tub of water for hours is just not appealing to me. Nor is having to rely on a working APP. This Wancle had good reviews and it came on a daily deal price, so I took the opportunity to try it! I love this thing! It is easy to use and has been reliable so far. I have made tender medium rare CHUCK roast, which is impossible to do with any other cooking method I have ever tried. I have made tender juicy pork loin, moist delicious salmon, juicy chicken thighs, perfect asparagus, and the best carrots you could ever want. I am trying chicken breasts today, and I have steaks, hamburger and baby back ribs all in my freezer just waiting for me to try as well. I am very pleased with the quality and ease of use of this immersion circulator.

Very Satisfied, would recommend it to anyone

I live in Philippines and have a 220 volt to 120 volt reducer and this unit has performed flawlessly on it. I have used it quite a few times and find the meat, especially chicken and pork are cooked to perfection. Here the pork is always tough but with this unit it is always tender. The chicken is always tasty and juicy, no more tough stringy chicken breasts. I have even made hams in a ham cooker with the unit and it cooks them perfectly.

Very happy

I am very pleased with this sous vide. I did not want one that needed to connect to my cell hone/internet. This one is quiet and works quite well. I just cooked a 3 pound prime rib roast at 125 degrees for 6 hours yesterday, finished it off for a few minutes in a 475 degree oven to brown, and it was absolutely perfect. I'll be relying on this, hopefully, for years to come!

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