Our range of vacuum pouches are made from soft plastic that is both durable and flexible, and will mold to the shape of the items you’re packing, making them ideal for sous-vide cooking.
All the vacuum pouches you’ll find here are BPA free, which means your food is completely safe from chemicals.
The type of vacuum sealer you have also determines which bags you buy. To help figure out the best vacuum pouches for your cooking, consider the size and type you need – remember that different types of bags can withstand different temperatures, and this buying guide is here to help you make an informed decision.
Embossed Vacuum Pouches – Designed to work with all brands of home/outdoor vacuum sealers. The heat-resistant bag can withstand sous-vide cooking up to 90°C. Great for food storage.
Boilable Vacuum Sealable Bags – Boilable vacuum bags are suitable for all brands of chamber vacuum packaging machines. Perfect for sous-vide, steaming, microwave or poaching food.
Food Storage Vacuum Bags – Designed for everyday environments, refrigerated and freezer storage, compatible with chamber vacuum packaging machines.
Compostable Vacuum Bags – Safe for the environment, our compostable bags are strong enough to withstand sous-vide cooking up to 85 degrees, and can be stored at home at room temperature, in the refrigerator, or in the freezer. Compatible with chamber vacuum packaging machines.
Stasher Silicone Reusable Bags – No need for a vacuum packer, our reusable bags just seal and go. Suitable for cooking and storage.
Zipper Vacuum Pouches – High quality bags whose strength means that in addition to sous-vide, they can also be steam cooked, microwaved or boiled in a pan. They are the perfect solution for frequently used foods, storing shredded cheese or bacon and keeping them fresh longer in the refrigerator.
Why vacuum seal?
Certain food types need to be stored in a closed environment, usually in airtight packaging, to reduce the growth of microorganisms. When vacuum-sealed, most bacteria are expelled from the bag as the air is expelled, providing a very safe and hygienic method of storage.
Vacuum sealing also helps maintain product quality and size. For example, in meat products such as steak, blood does not leak out and the meat does not dry out, thus maintaining product weight. Vacuum packaging food can extend its life by three to five times.
You also need to vacuum seal the ingredients before cooking sous-vide. After all, that’s what sous-vide is about. “Cooking under vacuum.”
Prepared foods such as fresh or sliced meat, fish, poultry, vegetables, fruit, salads and cheeses can be stored for days without loss of quality. You can reduce food waste by pre-portioning soups, sauces and finished dishes. All of these benefits contribute to a more efficient kitchen. Cooked and raw food can be hygienically stored in vacuum bags for storage in the refrigerator or easily transported between locations with minimal risk of cross-contamination.