We believe not only that cooking sous vide is safe, but also that it may reduce the risk of errors often associated with foodborne illness, such as mishandling food or not allowing it to reach the recommended internal temperature. That said, we recognize that cooking food in plastic is concerning to some people. We totally get it—there have been some alarming reports about heating some types of plastic, and the studies, which sometimes conflict with one another, are also often oversimplified in the news. While we cannot predict what may be discovered in the future, we can assure you that we read the research closely, we understand the science, and we believe the risk involved in cooking food at low temperatures in high-quality plastic bags is extremely small. If we didn’t believe that, we wouldn’t encourage you to use them and we wouldn’t use them ourselves when cooking for our families and friends. Want to learn more? Check out our complete guide to sous vide safety and sustainability.
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?