LIPAVI Sous Vide Container Model C20 6.5 Gallon (26 Quarts) 21 x 12.8 Inch - NOT INCLUDED: Matching rack and tailored lids for Joule, Anova and more sold separatel

Two expensive for what it is, but it works fine

I turn to my 12 quart container for most of the sous vide dishes that I make for me and my wife. But it is too small for large quantities I make with the intention of freezing several portions for future consumption, and 12 quarts is too small for 3 full racks of spare ribs that I like serving at family gatherings. This 19 quart container fits the bill when 12 quarts isn't large enough to handle the job. I also recommend getting the fitted cover for this 19 quart container.

This container is the perfect size for home sous vide cooking. I am using the Chefelix cooker with the Everie lid, corner cut, and it fits beautifully. (The Anova size lid fits the Chefelix cooker.) Everything cooked so far has been delicious and tender. One caution, however: Some sous vide articles suggest leaving the top flap of the vacuum bag outside the container, clamped under the lid to keep the bag from swimming around. IF YOU DO THIS BE VERY CAREFUL. When you apply vacuum to a piece of meat in the bag, it draws water and blood out of the meat into the bag, which will very likely migrate to the upper flap of the bag. If the flap is outside the container, any liquid coming from the meat will NOT be cooked. For a 1 hour cook, this might not matter (unless you mind raw blood with your meat), but for long cooking times, this can breed bacteria which will contaminate the meat when you remove it from the bag. I recommend putting the bag entirely inside the cooking container, and using a wire rack to prevent the bag from moving. You can buy a very nice rack by Lipavi, or, like me, you can use a bent up coat hanger.

I had purchased a Sous Vide wand last year to explore the different ways to cook meat compared to my standard BBQ and roasting ways. I initially tried using one of my stock pots and was fairly successful in cooking chicken breast and some small steaks, but felt I wasn't getting good water circulation with the food taking up too much space/blocking good circulation.After seeing Guga on Youtube with his channel Sous Vide Everything, I purchased this container and it's been just hat I needed. I was able to fit about a 10lb standing rib roast with plenty of space for circulation. We had a family dinner and cooked 10 chicken breasts without over crowding the container. Having that much more volume of water I was concerned my wand couldn't keep up but it did fine. I did order a matching lid with the wand cutout which makes a big difference in temperature control as well.I had considered a simple plastic tub but after researching other options, I felt this was the best as far as food safety and quality which justifies the price.

Great product overall. It's a good size if you frequently want to sous vide multiple items or relatively large items. The only drawback from that perspective is the time it takes to get the water hot enough for cooking.Now, I'll briefly go over the "cons" per se and my personal experience.1. Replacing mine after nearly over 5-1/2 years of infrequent use (couple of times a month on average).2. It is made of a tough, clear plastic, which is slightly thicker along the bottom and most thick at the corners near the base/bottom of the container. The sides are relatively thin. The bottom has a soft of matte like appearance and slightly roughened surface (presumably to help prevent it slipping, though this is a non-issue when it's full of water). The sides are clear.3. Developed a 2" crack along a lower corner near the base, resulting in leakage. The leaks only happened when the water got hot, which I suspect is related to why it cracked.4. Be warned. This thing gets HOT, especially on its base / bottom. The heat risk to counters and other items in your kitchen is real.5. I have found through experience that cork hot pads make a good buffer between the base and counters, though I also have granite countertops and if you do too then you don't need to worry about it as much. Still, like I said it gets hot. This thing is not a good insulator.6. When full, it's quite heavy. Carrying this thing full of scalding hot water to the sink can be a potential hazard, especially if you have pets or small children nearby.7. Evaporation is significant. Just an FYI. You have a pretty large surface area here, so if you are sous viding something over an extended period of time (say, more than 2-3 hours), you will have significant volumetric water evaporation. Something to bear in mind. If you're performing a sous vide in a semi-automated fashion, such as before you leave for work, make sure you fill it close to the top with water before you depart.Overall my family has been happy with this, though I am disappointed that it failed in the manner in did. I strongly suspect the plastic cracked due to the repeated cycles of prolonged heat followed by storage at room temperature, repeating over and over.

This review is for the C5 size (1.75gallon). Perfect vessel for a single guy or maybe a couple to do their weekly sous vide meal prep, or to prepare a single larger meal. I've been able to get three of the fairly thick Costco NY Strips in without problem, and a decent sized tri-tip will also fit. I use a stainless submersible rack, and definitely get the matching lid with silicone fingers to fit around the cooker body.