Sous Vide & Boiling Pans

SKU: K081

Capacity: 4Ltr. Material: Stainless Steel

ex VAT

SKU: S357

Size: 254(Ø)mm. Material: Aluminium. Compatible with: S349

£8.49 ex VAT

SKU: S360

Size: 330(Ø)mm. Material: Aluminium. Compatible with: S351

ex VAT

SKU: T192

Size: 240(Ø)mm. Material: Stainless Steel. Induction Compatible. Lid: M950

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Clifton Digital Duobath Sous Vide FLD-8/8

SKU: CC860

Capacity: 2 x 8Ltr

ex VAT

SKU: CC858

Capacity: 28Ltr

ex VAT

SKU: CC859

Capacity: 56Ltr

ex VAT

SKU: DK955

LED display. Max Volume: 56Ltr. Model: FL4CA

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SKU: DM058

Size: 230(H) x 200(W) x 330(D)mm. Material: Stainless Steel

ex VAT

SKU: S352

Size: 300(Ø)mm. Material: Aluminium. Lid: S359

ex VAT

SKU: S359

Size: 300(Ø)mm. Material: Aluminium. Compatible with: S352

ex VAT

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What is Sous Vide?

Sous vide is a cooking technique that involves placing food in a vacuum-sealed bag and then cooking it in a water bath at a precise, low temperature for an extended period. This method allows the food to cook evenly, retaining its moisture and flavor, while preserving nutrients. It’s often used for meats, fish, vegetables, and even eggs to achieve perfect doneness without the risk of overcooking. After cooking sous vide, the food is often finished with a quick sear or grill to add texture and flavor.

History of Sous Vide

Sous vide has been a cooking technique since the 1970s. It was first developed by French chef Georges Pralus, who worked with a scientist named Jacques Trémouroux at the Institut de Recherche Agronomique (INRA). They initially used the technique for preparing foie gras, as it helped preserve the food’s texture and flavors better than traditional methods.

However, sous vide didn’t gain widespread popularity until the 2000s, when chefs like Thomas Keller and others in the culinary world began using it in fine dining restaurants. The rise of affordable home sous vide equipment in the 2010s further expanded its use, making it accessible to home cooks. Today, sous vide is widely recognised as a precise and effective cooking method used in both professional and home kitchens.

Pasta Boilers for Large Quantities

A pasta boiler is a specialized cooking appliance designed to quickly and efficiently cook large quantities of pasta. It typically consists of a large pot or vessel with a built-in strainer or basket that holds the pasta, allowing it to be submerged in boiling water. The boiler is equipped with a heating element that maintains the water at a consistent high temperature for optimal cooking. Some pasta boilers also have temperature control features, ensuring that the water remains at the right level for cooking different types of pasta perfectly. Pasta boilers are commonly used in commercial kitchens, such as restaurants and catering services, where high-volume pasta cooking is required.

How to Clean a Pasta Boiler

When to Clean:
After each use, especially with starchy pasta.
At the end of the day or when not in use for a while.
When you notice buildup.

How to Clean:
Turn off and unplug the boiler.
Empty the water and remove the basket for cleaning.
Wipe the interior with warm soapy water.
Descale with vinegar if there’s mineral buildup.
Clean the exterior with a damp cloth.
Dry thoroughly before use or storage.

Tip: Check the heating element for buildup and follow the manufacturer’s instructions.

Boiling Pots & Stockpots

The main differences between traditional pots and stockpots are in their size, shape, and intended use:

Size:

Stockpots are larger, typically ranging from 6 to 12 quarts or more, designed to hold large quantities of liquid or food.
Traditional pots (such as saucepans) are generally smaller, often ranging from 1 to 4 quarts, and are meant for cooking smaller amounts of food.

Shape:

Stockpots have a tall, narrow shape, making them ideal for boiling or simmering large quantities of broth, stock, soups, or pasta.
Traditional pots are usually shorter and wider, designed for tasks like making sauces, stews, or reheating food.

Intended Use:

Stockpots are specifically designed for simmering liquids, making stocks, soups, or large batches of pasta. They often have a thicker base to prevent scorching.
Traditional pots are more versatile and used for a variety of smaller cooking tasks, from boiling to simmering or even frying.

Material:

Both stockpots and traditional pots are made from various materials like stainless steel, aluminum, or cast iron. However, stockpots are more likely to be made with heavy-duty materials to handle large, prolonged cooking times.

In summary, stockpots are larger, taller, and designed for cooking large volumes of liquid, while traditional pots are smaller, more versatile, and used for a range of general cooking tasks.

Shop Boiling Pots & Sous Vide With Smart

When purchasing boiling pots for sous vide at Smart, you’ll find a range of high-quality, durable options designed for precise, efficient cooking. Our pots are perfect for maintaining consistent temperatures, ensuring your sous vide meals turn out perfectly every time. Whether you’re cooking for a professional kitchen or home use, Smart offers the ideal solution for all your sous vide needs.

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Sous Vide & Boiling Pans

Upgrade your kitchen with Sous Vide & Boiling Pans

What is Sous Vide?

History of Sous Vide

Pasta Boilers for Large Quantities

How to Clean a Pasta Boiler

Boiling Pots & Stockpots

Shop Boiling Pots & Sous Vide With Smart

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