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Sansaire Sous Vide Immersion Circulator 1100 watts

3.8 out of 5 stars 324 customer reviews

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  • Cook a better steak than expensive steakhouses, for a fraction of the cost
  • The Sansaire takes up as much space as a champagne bottle and uses pots or containers you already own
  • The same lifestyle benefits of slow cooker cooking, but without dried out, overcooked proteins
  • The Sansaire is used in some of the world's best restaurants. Professional chefs rely on sous vide for precise, predictable results
  • Heat milk or formula to precisely 98.6 DegreeF for worry free feeding
1 new from $299.99

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From the manufacturer

Product description


Product Description

The Sansaire lets you turn any pot or container into a professional-grade sous vide water bath. Previously, sous vide cooking was only available to the world’s best restaurant chefs. Now, thanks to its exquisite design, unbeatable performance, and affordable price, the Sansaire allows any cook to achieve perfect results, every time.

From the Manufacturer

$823,003 raised
with 4,084 backers.

What is sous vide?

Sous vide is a cooking method that uses precise temperature control to achieve perfect results, every time. Foods are cooked evenly from edge to edge, to exactly the doneness you want. And, because foods won’t overcook while they hang out in the water bath, dinner is ready when you are. The world’s best chefs rely on sous vide, and now, you can too.

What are people saying?

WIRED: “…smart, sleek and simple.” Food & Wine Magazine: “Professional-grade but hundreds of dollars less than restaurant models” Popular Science: “…handsome and highly usable.” CNET: “The Sansaire… is set to become an everyday house-hold kitchen appliance.”

These identical steaks were both cooked to an internal temperature of 52°C / 125.6°F. The steak on the top was cooked on a cast-iron skillet. The steak on the bottom was cooked sous vide, as evidenced by its edge-to-edge even doneness.

These salmon fillets were cooked to 48°C / 119°F. The fillet on top was gently steamed, yet the outer flesh has toughened and the natural color of the fish has is faded. The fillet on the bottom was cooked sous vide – its flesh is delicate and vibrant, yet fully cooked throughout.

Because the proteins in egg yolks and egg whites gel at predictable temperatures, you can achieve the exact consistency you prefer, whether you’re cooking one egg or three dozen. The egg on the top was produced by meticulously following highly rated instructions for a “perfectly poached egg.” The egg on the left was cooked sous vide at 65°C / 149°F.

Resources to get started

Cooking sous vide is a little different, so we’ve created an online guide to help you get started using the Sansaire. Warning: following these procedures may result in superhuman cooking ability.

About the Startup

Describe your product in 3 words.

Make Perfect Easy

How did you come up with the idea for this product?

The Sansaire has been years in the making. Scott first learned about sous vide cooking in 2009, when the only immersion circulators available were designed for laboratory use and cost upwards of $1200. Inspired by the idea that it shouldn’t cost that much money to heat water, Scott created his $75 DIY Sous Vide Machine, which has been published in MAKE Magazine and built by thousands of enthusiasts. After years of tinkering, Scott and Lukas teamed up to design the world’s best looking sous vide circulator at an affordable price. On August 6th, 2013, they launched the Sansaire as a Kickstarter campaign. They hit their funding goal of $100,000 in the first 13 hours of the campaign, and by the end of the 30-day funding window, had raised $823,003, setting the new record for the #1 most-funded food project in Kickstarter history (at the time). Since then, tens of thousands of home cooks in over 65 countries have made added the Sansaire to their kitchens.

What makes your product special?

Cooking with the Sansaire gives any home cook the results – and confidence – of a trained chef. On a stovetop, in an oven, or on a grill, you’re cooking with temperatures that are much higher than you ever want your food to reach. If you turn your back for a moment too long, your steak can end up as a tough, gray mess. The Sansaire uses precise temperature control to achieve perfect, repeatable results that you just can’t replicate through any other method. Foods are cooked evenly from edge to edge, to exactly the doneness you want. And, because foods won’t overcook while they hang out in the water bath, dinner is ready when you are. No more stress of watching the kitchen timer, no more anxiety of accidental overcooking. Just perfect results, every time.

What has been the best part of your startup experience?

It has been so rewarding for us to see how home cooks all over the world are using their Sansaires. We adore watching the #Sansaire feeds on social media and learning new, creative uses for our tools. More than anything, we love it when a user posts a photo and says, “This is the best [dish] I’ve ever cooked!”

Product information


Technical Specification

Warranty & Support

Product Warranty: For warranty information about this product, please click here. [PDF ]


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