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Container types for Sous vide

Kristjan_33748

I was wondering if anyone has considered modifying and using an insulated cambro food storage container instead of one of the regular single walled containers. Something like this:

http://www.webstaurantstore.com/black-cambro-100mpchl110-camcarrier-pan-carrier-with-hinged-lid-top-load-for-12-x-20-food-pans/214100MPCHLK.html

It seems to me that this would be more effective at preventing evaporation and at keeping a constant temperature than one of the normal containers also the opening lid seems like an advantage. Has anyone tried using one of these, and how did it go if you have?

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Comments

Brendan_Lee_56950

I mean I think it would work, but I don't feel like I have any issues with keeping a good temp or evaporation with a lid and a regular cambro. Do you have a particular need for such strong insulation? I feel like this is kind of inventing a solution for a problem that doesn't really exist.

DiggingDogFarm_65362

You can do the same with a $20+/- Igloo or Coleman cooler.

Kristjan_33748

I just saw some similar containers for sale on Kijiji for about $100-$150 and figured it would be better to have an insulated container than a non insulated one. But if the igloo ones are just as good and a fraction of the price then the choice is obvious.

Thanks for the input.

Matthew_Snyder_68770

Cooler cooking, FTW.

Johan_Edstrom_5586

It is not really worth the effort with a good circulator.

They don't have a lot of evaporation (if you have a lid) nor does the temp in the

water drop that fast.

SteveM_20803

I don't think it is as much evaporation or drop in the temperature. It is more about energy savings and how hard your circulator has to work. I've used a Playmate cooler and now have insulated another container by putting it in a Styrofoam shipping cooler. For a 48 hour run the energy usage was surprisingly low.