• I’ve found that with proper care & paying attention to what I use each bag for helps.

      If I use a bag say for tandoori chicken sous vide…

      When the chicken’s done, I rinse the bag thoroughly, fill it to ¼, add a lil soap, seal it up, & put it back in the sous vide bath, while it’s still warm.

      Let it cool off & then give it a rinse & scrub, before drying.

      It’s gentler on the bag than the dishwasher, but still gets it sanitary & clean.

      I’ll try to continue using that bag for chicken, if not specifically tandoori chicken.

      This is where having two different colors can be helpful. I use gray for meat & blue for everything else.

      Blue bags obviously last a bit longer, but this current batch of gray is a year old & still in decent shape.