Able to withstand boiling temperatures longer than other bags, VacMaster® RE-THERM Pouches fit all your foodservice product needs. Re-THERM pouches are meant for re-thermalizing food. These boilable cooking pouches are can stand up to (100° C) 212° F for 30 minutes, even when other pouches would swell and delaminate. Heavy-duty side seams are designed to endure long boiling times to preserve the quality of food inside the bag. Constructed of high barrier Nylon/Polyethylene, bags are true to dimension and can be frozen, refrigerated, microwaved, used as boilable soup bags, or cooked sous vide. These puncture resistant pouches protect your food from freezer burn and dehydration. BPA-free and FDA approved, they are transparent, allowing for easy identification of the product.
I freeze dry a lot of food and pack everything in mylar for long term storage. These small bags are perfect for packing sharper food sick as rice, to keep the mylar from being punctured. So I'll pack small single serving meals in these little bags, and then seal multiple packs into a larger mylar bag with oxygen absorbers. Very handy!
All the normal vacuum chamber bags are microwavable and boilable, according to the descriptions. All are more than adequate for sous vide, unless you plan to vigorously boil something, I say stick to the normal bags. Plus you lose some space in the bottom due to the reinforced corners. Plus the thickness of the bags is same, these just have the reinforced corners, so accidental punctures are still as risky.
