These bags are suitable for sous vide cooking. The vacuum is quickly built up and maintained. I primarily cook sous vide steaks and wouldn't recommend peeling and reusing them if storing fatty meat in them as hand washing would be a hassle. The best use of the reuse aspect is in packaging vegetables, cheese and less messy foods to keep them fresh. I would use cheaper disposable cooking bags. If you don't have a vacuum sealer, you can use regular ziplock bags and squeeze the air out of them while submerged in water.
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