Sous Vide Container Model C20 6.5 Gallon (26 qt) 21 x 12.8 Inch, 8 Inch deep, Clear, Heat-Resistant Polycarbonate Tub - (NOT INCLUDED Matching rack and lids for Joule, Anova ++ sold separately)

Bought this, plus the lid, for cooking our holiday prime rib. The result was excellent - best beef he's ever had declared my son. I really like the lid with the Anova cooker, it fit perfectly and I didn't need to worry about evaporation. And I set it up in the laundry room so it didn't take up any valuable kitchen space. I'm going to buy the smaller size for more regular use. I've been using my stock pot, but the rectangular shape and matching lid are so much easier to use. I was able to cook about 15 lbs of prime rib in this. I had two separate cuts, so if it were one cut it might be able to hold more. In case anyone is interested, I cooked the prime rib at 134 for 8 hours, then 25 minutes in a 475 degree convection oven to finish it. Just delicious!

GREAT TIP: If you have hot water that needs to be cooled quickly, use a bag of ice to mix the water, that way you don't cool it too much and mess with the motor! This container works perfectly for me. I use it to feed my family of four and it fits everything we need (short of a 20lb Turkey lol). Because of its dimensions, you can fit bigger and more food in it than you can a big pot. GREAT TIP #2: If you're going to use your sous vide machine, use hot water from your tap. Mine comes out around 140 at it's hottest which is the sweet zone for me, since most of my cooks are between 120-170. Make sure you buy the lid that goes with this AND the rack system so your food cooks evenly!!

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.

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.

Perfect for my sous vide, worked great

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 just arrived today so the review does not cover how it cooks but that seems to pretty easy to guess.I might knock off half a star for the lip not letting the Anova Precision cooker to sit perfectly straight. It would be nice but not necessary as I will mostly be cooking it in an orientation where I won't see the cooker leaning. I had been using either an existing stock pot or a Thermos cooler and that necessitated some kind of jury rigged cover. It just wasn't pretty and I could not see the food cook. I'm using it with the matching cover for the Anova and it all looks tight and professional, the lid has a close tolerance but not so close that it's hard to open and close. I love using the Anova and leave it out ready to go so it's nice to have something attractive where I can see it. In one of the pictures I'm adding you will see what I mean about the unit leaning. Maybe I can find a shim to correct this.