Kaneohegirlinaz
Wannabe TV Chef
I don't know what model it is. When I got it, they only had one model - it was the one with Bluetooth, but before they had Wi-Fi. My moving truck comes Monday, so my kitchen is packed. I probably won't find it until next week sometime.
Containers - like the rest if us, you already have a wide assortment of cooking vessels. Any one of them will do. Just grab one big enough for the item you're cooking. The pot doesn't get hot enough to damage your surfaces, so just fill it with water and set it on the counter.
Lids - the only purpose of the lid is to reduce evaporation. For smaller items like steaks and chops, it won't run long enough for that to be a problem. I never bother with a lid for anything under 2 or 3 hours. For things that will cook overnight, any lid will do. Saran wrap is fine. I've seen ping pong balls floated on the surface. All you're trying to do is make sure that the water level doesn't drop too far.
Meat doneness - different approaches all work. Cook the more well done steak first, then remove it. Drop the temperature and cook the second steak. During the last 30 minutes or so, put the first steak back in to warm it. Then sear both. Or, just sear one longer than the other.
I was kinda thinkin' that too Silversage.
If I've got say, 2 1/4 pound Steaks in a 12 quart water bath for say 1-2 hours, wouldn't everything be okey-dokey?
Again, I dunno.
Thoughts Guys?