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Bought one a couple of years ago. Cooks meat superbly but you also need to buy a vacuum sealer to use properly.
Wrong. Ziploc bags work just fine.
Ziploc bags work fine for short cooks, but I've had them leak on me for cooks longer than 12 hours. Got a vacuum sealer and haven't looked back since.
Stick with whatever the manufacturer recommends, they know best.
freezer ziplocks (the double zip ones are more than sufficient , generally to about 155F, which is 100% fine for pretty much any protein dishes. vegetables tend to cook hotter, can double bag beyond that or use specialized bags to get higher temps. mason jars also can be used for sous vide, the ones with the split piece lids tend to work well because they let air out nicely. thanks to the archimedes principal, you can submerge a ziplock bag in the water up to the zipper and the water will displace all the air out, and then you zip it closed as you have the zip at the edge of the water. its plenty fine. ( i have 2 circulators, a monoprice strata and an anova wifi)
Everything jersey_boy says is exactly correct. I only use freezer weight ziplock bags (and mason jars for egg bites). I have the Nomiku and the Anova bluetooth.