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Componente fondamentale con coperchio che al tatto risulta vellutato, per cui la piacevolezza del tatto si scontra con la funzionalità: attira polvere e va pulito di continuo anache durante la cottura. Griglia interna con gommini atti a ricoprire gli innesti che al primo lavaggio spariscono (quasi persi tutti). Considerato il prezzo e la mancanza di cura per i dettagli sono molto deluso. Non mi sento di consigliarlo.
1. It comes in a beautiful orange box. That's about the best part of spending $59! Inside is just a cheap plastic tub, no different than the $9 tubs with covers being sold here. I found a great one for $9. Same features, but without the iron grate weight on top. 2. Its cover is designed for placing the immersion heater exactly above the protruding carrying handle. Who thought of this dumb design? Say you are using something else than annova, you can't move the clip lower because the handle obstructs it. 3. If you are making only one small packet and you dont want to use the entire volume of water, there is now way to do so, except by putting the heater on the longer side edge - but now, you can't use the metal submersion grate or the cover - they just won't fit, except on the shorter side edge. Seriously, this is the dumbest design possible! 4. I found another pot, for $9. Ok, that doesn't have the iron grate for weight. Wash a nice rock clean and use that instead! Or you could put a nice clean rock inside the bag, with your food. The type of plastic of the tub is irrelevant. Your food is inside a bag.
I suspect the smooth rounded container corners made water flow and temps consistent. I am positive the cover reduced water loss from evaporation and also reduced the accompanying heat loss. I started the 48 hour Chuck Roast Steak with less than max water. After 24 hours I added some water to take water to the max and I stopped checking water level for the last 24 hours. Dear wife is not the carnivore, but, she enjoyed slices of this beautiful tender steak. I have used a 24 qt steel stock pot for sous vide in the past and would still use that for a larger cooking, but this Anova 16 liter container is clearly my first choice for any sous vide recipe. (Note: I cold shocked, then refrigerated the steak-roast until the next day when I finished it on a hot grill.)
I'm extremely disappointed with this Anova container. I cooked carrots at 186 and the container expanded from the water temperature. This causes the rack falls in the water as the support system hand on four little cleats. Very poorly designed and the little rubber ends on the rack are unsanitary. I foresee contamination in the future and they will have to be throw away and the rack will not work without them. They should have designed the rack to go over the container and doing so would keep the container from expanding.
Side note, I'm a HUGE Anova fan. I own the Pro and I own the Anova Oven. Love them both and oven is used daily.
I got the 12L and think it is about perfect - it was 59.99 when I bought it. I went for the smaller one as I knew it would be easier to store when not in use and hoped it would be large enough. When I first got my Anova cooker I thought I would just use a large chili/soup pot I already had so I made a make shift lid and it worked. The big pot was a pain because it was just too tall and held too much water. I read others complain about this container's rack and how sturdy the sides are. My rack has little clear plastic feet on the ends and fit into the container very secure and I can not make the sides flex enough to have the rack fall out of place. Maybe the 12L is stiffer than the 16L because its smaller. In the pic I have 5 steaks in the cooker that are 1.5+ pounds each. That's close to 8lbs of ribeye's and strips. Everything I have wanted to put in so far has fit. I checked the counter temp under the cooker while using this and it stays 15 to 20 degrees cooler on the counter than in the water bath. This thing is expensive but compared to some other set ups it is probably worth the price.