Anyone in here have a Cinder?
I got in early (2015 I think) on Indiegogo for $200. I like it, I want to love it, but I just like it. Most of the reviews hit on the drawbacks:
1) It's big and heavy, so if you don't have dedicated counter space it's going to be a PITA to pull in and out of storage.
2) The cooking surface isn't slightly angled so juices don't flow to the trap.
3) The app is very limited (particularly compared to Joule and Anova) and only on iOS.
4) It's expensive. I like it for $200 but $400+ is a huge stretch.
5) The top lid is heavy limiting it's application away from delicate proteins and things that can get easily smashed.
6) It's not easier than an immersion circulator. They try to market it as a precision cook AND sear device, which it is, however you still need to remove the cooked protein from the Cinder, clean off the juices, oil the protein a bit and wait for the Cinder to heat to 450 before putting the protein back on. Don't get me wrong, it puts a perfect sear on every protein I have tried and it does it in 45 seconds but the process is not time saving relative to IC so I'm not sure it's worth it.
However what it does, it does very well. Great steak, great paninis and the best (and easiest) seared ahi I have ever made. Consistently, every time. I was dead set on selling it (and I still might) until I tried it for seared Ahi tuna but it did such an incredible job I am keeping it for now.
Bottom line is if you're thinking about one I would suggest you pass on it and similar devices for now. If Cinder lasts as a company, no guarantee there, hopefully future iterations will improve on the drawbacks. Until then stick with your ICs.