re: Who here loves sous vide cooking?

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why not just use a stock pot

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The largest pot I have is really only big enough for 2 steaks etc etc etc

I like my burgers mid-rare - I usually go for 134F pre-sear, sous vide lets me do it and not worry about food safety. There are logarithmic kill tables for given cuts of meat (including found) using thickness and temp. One site I use quotes essentially 100% kill times for e. coli, salmonella and listeria.

I have two cookers - an Anova One and an Anova Precision Cooker. I use a variety of cooking vessels depending on how many items I have in the bath. I use both insulated and non-insulated vessels depending on various factors. It's really easy, but there is a time factor involved.

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My 72hr sous vide beef short ribs were ready this evening. They looked like crap. The juice in the bag was unusable. I seared them in a hot iron skillet. They were divine. I shed a tear or two. So tender. Pure beef flavor. Medium in the center. I spent about $11 dollars on the short ribs. As good as steak or better.

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Beef short ribs is currently my favorite thing to cook sous vide. Not sure what temp you went, but red meat loves 132 degrees.