Bestworking posted:Sous vide cooker "gadget" . Pan, Ziploc or other freezer bag, clothes pin (optional). Or any approved plastic wrap, most will do, and drop in hot water.
I have seen many immersion cookers, made for sous vide cooking, cost an extremely high amount of money such that most home cooks would not venture to spend/invest that much in them. The wand models are the most common, from what I've learned due to their lower cost, ability to use in many different containers, and portability while providing highly accurate water temps.
ZipLoc was very careful to warn that none of their products should be used in sous vide cooking but in the same email they referenced sous vide cooking as being cooking in boiling water which from what all I have read is not sous vide cooking. True Sous Vide cooking, from my understanding is mainly cooking in water that is most always kept below 180 degrees, where boiling is at 212 degrees. From my understanding the key is knowing the time and temp to cook various meats or items in. Then again I'm just learning about this form of cooking.