I got into Sous Vide from my friend, Justin.
I have a fairly basic Anova device and it’s worked just fine for about 2 years. I don’t like tossing out all of the plastic bags, so I try to use a reusable silicon bag I got from Target. One day, I carefully watched a sushi chef torching salmon. I kept an eye on the brand (Iwatani) and found it at Amazon. They also sell the butane cans. After one year, I am still on the same can.
I get a lot of tips from this channel on YouTube: Sous Vide Everything. What’s great about this channel is that they do head-to-had comparisons of everything from seasoning, to temperature, to finishing (searing vs torching)