Will these handle prolonged hot water baths? I sous vide a lot and am looking for a larger container that will work with this cooking method.
1319382
That's what I use it for and so far it's been fine. The longest I've done is ~2.5 hours at 144 ºF.
1319383
That's a good question. I would say yes with hot tap water, but not so sure about boiling water.
1319384
That's what I use it for and so far it's been fine. The longest I've done is ~2.5 hours at 144 F.
1319385
Not sure what temps it can take you might want to check with Rubbermaid. It looks to be the same type of container that is used on websites I checked but do not know for sure. Is a very thick solid clear plastic, it is impressive. I really suggest emailing Rubbermaid to be sure.
593781
Yes, they can be used in both water bath and pressure. They do have a learning trick to them, If just starting to use them, start with inexpensive beans etc.... Just last week, I received a new tip to ensure proper sealing. One-handed,screw ring on until it just barely grasps the jar threads and you can pick up the jar. This is extremely loose. Do not hold the jar with your spare hand while placing band on before placing in canner.. Many people(myself included) have been having trouble with sealing due to them being too tight. Immediately after your canner loses it's pressure, remove your jars and tighten lids. They should be sealed after cooling
1980046
Unfortunately, no. This isn't to say I haven't tried boiling water in them first, then cleaning. I also tried vinegar, in addition to just soap, and finally as a last resort...scrubbed them with a teflon scrubbing pad. I hate to be the bearer of bad news, but after the first week or two of marvelous nonstick cooking and ridiculously delicate care, they became just like any other set of traditional steel cookware. Everything will stick unless you use a lot of oil or butter...which defeats the whole idea. On the bright side...the ceramic didn't scratch and still LOOKS nice, and they can go into a hot oven. The only thing I haven't tried is seasoning them like one would season cast iron to make it non stick.
1443014
No it cannot. My seals melted at 160F over 6 hours. I had to replace with a different unit i bought overpriced from petco (i was short on time). This more abouts what you need (http://www.amazon.com/temperature-15GPH-Water-Pump-grade/dp/B004HHW0FU). It is designed to handle hot water.If you are looking to build a sous vide machine, i would recommend searching for this design on google: "tom ordway PID sous vide controller box". The design is much better, clearer, and safer. He also includes a parts list and how to construct in a simple manner and includes the submersible unit (partially. its waterproof once shrinkwrapped) in the link above. No it cannot. My seals melted at 160F over 6 hours. I had to replace with a different unit i bought overpriced from petco (i was short on time). This more abouts what you need (http://www.amazon.com/temperature-15GPH-Water-Pump-grade/dp/B004HHW0FU). It is designed to handle hot water.If you are looking to build a sous vide machine, i would recommend searching for this design on google: "tom ordway PID sous vide controller box". The design is much better, clearer, and safer. He also includes a parts list and how to construct in a simple manner and includes the... » Read More No it cannot. My seals melted at 160F over 6 hours. I had to replace with a different unit i bought overpriced from petco (i was short on time). This more abouts what you need (http://www.amazon.com/temperature-15GPH-Water-Pump-grade/dp/B004HHW0FU). It is designed to handle hot water.If you are looking to build a sous vide machine, i would recommend searching for this design on google: "tom ordway PID sous vide controller box". The design is much better, clearer, and safer. He also includes a parts list and how to construct in a simple manner and includes the submersible unit (partially. its waterproof once shrinkwrapped) in the link above. « Show Less
1911485
I wouldn't. We try not to,but we do occasionally,with no repercussions. I'd like my cookware to last so I take care of it by using plastic or wooden utensils. They do make great utensils that are safe for this surface. Enjoy your cooking&#127859;&#127859;&#127859;.
276873
I did not, though some recipes for vanilla, which is what I used them for, said to sterilize. I would imagine just putting them in boiling water for a short period of time would do the trick-minus the plastic lids. I would not know how the sterilize the lids.
1703049
I have never had a problem with that handles getting hot, I was cooking potatoes and some water bobbled out on the handle and Made it warm. I use these with induction cooking, they are great pan. They are well made and highly recommended
1904880
This is a good question. I use hot water but be careful not to re-shape the container.
651429
They don't really go bad unless they have been used a LOT and roughly. I wouldn't put the top on the lower rack of your dishwasher and use high heat for drying, but I honestly never ruined one. I had a set of these I bought several years ago and, one by one, kept having the experience of not getting them back when I loaned them out. Never had one with a hole in it or whose top stopped fitting or whatever. I like them better than any of my other bakeware - even the expensive stuff.
269493
Yes, and I've done so frequently and successfully. I have a Weston sealer and Anova circulator. As noted by J.Richburg, these bags are described as able to "...be boiled in water...". Sous Vide ("under vacuum") circulating water baths are usually between 131F and 185F and therefore well under boiling temperatures.
419971
I have washed my spatulas in the dishwasher but never felt the need to sanitize them and they are still fine. they are supposed to be good for high heat but I don't know how high heat the sanitize cycle is.
1062271
I haven't tried that. It recommends putting hot water and soap in the container and running it on high for 1 min. That is what I do. If something real thick I do it 2 or 3 times.
609239
These get water hot, but I would NOT use them to boil water. They are really used for heating sealed meals (e.g. MREs) and possibly sealed beverages; not boiling water.
40827
I suppose its possible to use them more than once, especially if you keep the heat medium to low and the plank is not burned up, but I never do. The thought of putting fresh uncooked food in the place where the cooked food was brings up bacterial concerns for me. I've heard of people washing them however and using them a second time. I probably never will however.
185705
I would imagine so if you have the special attachment lids for the jars. HOWEVER, as an avid canner myself, I would NOT recommend sealing jars of food in this fashion. The hot water bath and/or pressure canning systems do more than merely seal the jars. They kill microbes that would otherwise destroy the food and/or make people ill. This is a good unit for saving leftovers, splitting up frozen foods into smaller quantities, and preserving dried foods. I, personally, would not use it for long-term storage of fresh or wet foods.
1807616
im not a chef but i dont think so, they do have a heat setting you can adjust, ive set mine at 180 and it still boils water, but that is because the size of the container you are cooking in, a great big pot it may work just fine, but u should watch this thing and not leave it unattended, try a slow cooker for that.
615927
clean is not a problem ( soap and water ) heat is an issue, they do get warm, (pot holders work for me) best set I have purchased in yeeeeeeears you will not be disappointed