Both technologies (Ziploc bags and vacuum sealers) work very well for sous vide, and the vacuum sealer is not really necessary at all. Ziplocs have the added benefit of being able to be opened and re-sealed during cooking if you want to test doneness or add spices or seasonings. That said I bought the ATK-recommended Weston sealer and couldn’t be more pleased. In addition to sous vide, vacuum sealing really gets the air out and food stays fresher longer in the refrigerator and doesn’t burn in the freezer regardless of how it is ultimately cooked. In summary, Ziplocs work very well and are sufficient for sous vide but if you could benefit from other uses for a vacuum sealer, their expense may be worth it to you.
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