Steakhouse results.
Minus the guesswork.

Your cooker is supplied with the plug and voltage for the region you choose. We preselect it from your location — switch it if you're shipping somewhere else.

Prepare your food and place it in an appropriate sealed cooking bag.

Set the cooking temperature for the result you want.

The precision cooker maintains the water bath.

For steak and similar meats, finish over high heat for surface color and crust.

Heat moves from the outside toward the center. The outside keeps cooking while the center catches up, so a minute either way changes the result. Timing does a lot of the work.

The cooking environment is held near the temperature you set. Food moves toward that temperature and stays close to it, which gives you more control over final doneness.

Take the guesswork out of dinner.

Sous vide is cooking in a temperature-controlled water bath. Food goes into a sealed bag, the bag goes into water, and the cooker circulates and holds that water at the temperature you set. Because the water never gets hotter than your target, the food moves toward that temperature and stays near it.

The cooking part is mostly waiting. You season the food, seal it in a bag, set a temperature and come back later. Most of what people think of as skill with meat is timing and judgment, and that is the part the water bath takes care of.

Steak and other beef cuts, chicken, pork, salmon and other fish, eggs, and vegetables. Anything you can seal in a bag and want cooked to a specific temperature is a candidate.

No. A vacuum sealer is convenient, but many home cooks use zip-top freezer bags and the water displacement method: lower the open bag into the water so the pressure pushes the air out, then seal it above the water line.

Yes, if you want a crust. The water bath gets the inside where you want it. Browning and crust come from a short, hot sear in a pan or on a grill straight after the bath.

Yes. Searlume clamps to the side of a pot you most likely already own. The pot needs to be deep enough for the water to sit between the minimum and maximum lines marked on the cooker.

Longer than a pan, and far less demanding of your attention. Steaks are usually measured in hours rather than minutes, and thicker or tougher cuts take longer. The upside is that the window for taking food out is wide, so exact timing matters much less.

Yes. Pair the cooker with the app over Wi-Fi (do the first setup within about 15 metres of the unit) and you can set temperature and time, start a cook and check progress from anywhere. Prefer hands-on? Everything is also on the LED touchscreen.

Anything from 6 to 12 litres — roughly 1.5 to 3 gallons — works well. That covers most stock pots and the clear polycarbonate containers many sous vide cooks use. Fill between the MIN and MAX lines marked on the sleeve.

Yes. Dry-burn protection shuts the heater off automatically if the water level drops below the minimum line, so a long cook can run unattended. The timer runs up to 99 hours 59 minutes and you can schedule a start up to 24 hours ahead.

Yes. Your cooker is supplied in the version for your delivery region: 110–120V with a US plug for the United States and Canada, 220–240V with a Type G plug for the UK and Ireland, a Type C/F plug for Europe, or a Type I plug for Australia. The right version is preselected on the product page from your location, and you can change it before you buy — so no adapter or converter is needed.

You have 45 days from delivery to return your Searlume for a full refund, as long as it is in like-new condition with its original packaging. Faulty units are covered separately by the one-year warranty at no cost to you. See our refund policy for the full details.