We recommend protecting your work surface by placing a trivet underneath the pot every time you cook and using whatever precautions you would use when exposing your counter to a dish, pot, or pan you just removed from the oven or stove. While we suggest taking this precaution every time you cook, it’s especially important to protect work surfaces when you are cooking for a long time or at higher temperatures.
Articles in this section
- How long can I leave my food in the water after the cook is finished?
- Sous Vide Egg FAQ
- Need some cooking advice? Check out these online communities!
- How does Joule handle high-temp cooks at elevation?
- Do I need to protect my countertop/work surface while cooking with Joule?
- How many pieces of meat or fish can I cook at once? And how do I know if my bag or bath is too crowded?
- Do I need to get a special kind of pot or pan to cook with Joule?
- What is sous vide, why should I want to cook sous vide, and what foods can I cook sous vide?
- Is sous vide safe?
- Do I need a vacuum sealer to cook sous vide?