I adore my Cinder Grill.
I adore my Cinder Grill. I find it useful for so many things I wouldn't have thought of initially. For instance, it's great at reheating delicate leftovers that would get destroyed in a microwave. I used it just last night to make perfectly uniform toasted breadcrumbs (tossed panko with melted butter and salt, set Cinder to 350F and spread crumbs out evenly over the plate; got distracted with other meal prep and remembered to check them like an hour later--they were a beautiful caramel color and delicious!) I've done chicken, fish, vegetables, grilled cheese, quesadillas. Oddly, the one thing I think it did NOT do as well as a sous vide was steak. The sirloin I made turned out too dry, despite being set on a medium-rare temp. In fairness, I think this is because I left them on the Cinder for too long at the low temp, treating it like I would a sous vide steak. Likely if I was more careful with the timing, it would have turned out fine. I do love the ability to sear with the same piece of equipment.