I have the Anova sous vide stick. And I would like to use it, but I want to have a good system to use it smartly. Using a pot, the water can evaporate out the top, so I have resorted to using plastic wrap. But then, I'm thinking that I lose a lot of heat out of the uninsulated pot. This bothers me, especially if I'm going to do a 48 hour short rib recipe. I haven't yet, but I will shortly.
What do you use to cook your sous vide recipes in?