— Brian Kanter

You know, when they're making the su so, so v bags and stuff like that, and even like if you're doing like the Ziplocs and stuff like that, most of those are food safe and they're, uh, able to take temperatures, um, at high temperatures to be able to make that happen. Now you can do a sous V in, um, you know, a big, uh, pot as well. So that's, if you're worried about the plastic, definitely do it in something else you can. Um, there are other ways to be able to do it instead of just plastic bags. The kind of standard though is in a plastic bag, restaurants do it all the time. I was just at a restaurant last weekend and the kitchen and they had a whole station for sous v about five different, you know, large plastic bags being filled up at the same time. So, um, I don't have too much of a concern of it, but that could be a personal preference because are there, you know, microplastics that are kind of leaching into it? Maybe I haven't done the research as much on it, but, um, again, if you're having, uh, a concern about it, they do make alternatives. They're definitely gonna be a little more pricey, but um, uh, you can take a look and see what you think.