Update: Sold out.

Use promo code ANOVAONE to get the Anova Sous-Vide Immersion Circulator for $99. That’s not only the cheapest this model has gone for but the cheapest Sous-Vide circulator we’ve ever seen. [Anova Sous-Vide Immersion Circulator, $99 with code ANOVAONE]

Pair it with the the FoodSaver V2244 Vacuum Sealing System.

Lifehacker has a great explainer on Sous-Vide cooking for you to check out, but the basic idea is that you seal the food in plastic bags, and then cook it in hot water over a longer period of time. Here are some advantages to this process from Lifehacker’s guide:

  • Cooking sous-vide results in evenly-cooked meat and fish.
  • Cooking sous-vide gives you specific control over the final temperature of the meat, avoiding overdone, dried-out food.
  • You can hold foods cooked sous-vide at their specified temperature for long periods of time without damaging the texture or quality of the dish, making it an ideal cooking method for holiday dinners or meals with multiple components and side-dishes.
  • Bacterial or other contamination is largely not an issue with sous-vide cooking. While you may be cooking up to minimum safe temperatures, the length of time you’re holding the food at its safe temperature will pasteurize your meat and ensure the safety of your food, meaning “safe” meat doesn’t have to equal “dry” or “not pink” meat any longer. Still, keep your meat thermometer handy, and test before serving. Remember, sous-vide lets you hold food at temp for long periods without diminishing the quality of the food, so if it’s undercooked, you can seal the bag and put it back in.
  • Sous-vide cooking is by nature a repeatable process. Set the temperature, set the timer, and walk away. You will wind up with perfectly cooked food every time you do it.

I’ve been using this Anova since April 2014, and really can’t recommend it enough. It’s like the Aeropress of meat cooking methods.


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