Cinder Grill

The Cinder Grill looks like a restaurant-grade sandwich press, with its boxy metal finish and large, prominent handle on the front. It measures 6.0 by 13.5 by 16.5 inches (HWD) and weighs a hefty 27 pounds due to its mostly steel construction.

The moisture-retaining aspects of heating sealed food in a water bath are reduced by the use of heated plates and the fact that the cooking compartment isn't quite airtight.

Cleaning up the grill is surprisingly easy. The grill plates are flat and nonstick, so they wipe down quickly. A notch on the edge of the bottom plate lets grease flow down into the drip tray below, and the wide groove around the base of the plate (which Cinder calls a moat) can catch any crumbs or drippings.

Sous vide cooking doesn't result in very pretty meat, but the sear function helps add a nice golden crispiness to the outside of steaks.

These mushrooms and onions were cooked perfectly tender, with the bit of oil used providing more than enough moisture.

Cinder recommends between five and 10 minutes for grilled cheese sandwiches. A shorter time produces a less well-done sandwich.