Sous vide versus cast iron, I finally flipped after a steak demo in Philly

I always argued sous vide ruined a good crust, and I stood by that for maybe 4 years. Then a buddy at a pop-up in the Reading Terminal Market did a side by side with a tomahawk, 130 degrees bath then a screaming hot pan, and the texture was unreal smooth. I got a used Anova for 60 bucks and now I use it for pork chops and even carrots, but I still finish everything in the cast iron. Anyone else hedge their bets with both methods or am I just overcomplicating a Tuesday dinner?

2 comments

2 Comments

angela5871mo ago

The used Anova is a smart buy if you check the seals first, mine leaked a little water but it still held temp fine. You really only need it for thick cuts that fight back on the cast iron, like pork loin or a chuck roast you want to fake into a steak. For the carrots, just blanch them in the bath at 185 for an hour and then sear with butter, it beats boiling every time. If you ever get one, keep the bag open a bit during the bath so air bubbles don't push it around, saves a lot of frustration. But yeah, the cast iron is still the star, the sous vide just sets the stage.

linda1141mo ago

You really dropped 60 bucks on a used Anova and now you're out here doing carrots in it? That's a whole different level of commitment to a Tuesday dinner. I respect the hustle, but I still think my cast iron does fine on its own.