Show Us Your Meat, and We'll Show You Ours

[Ken]

This seems like a cost effective way of dealing with evaporation:
https://anovaculinary.com/sous-vide-ping-pong-balls/

You really don't lose that much water unless you're getting into the overnight cooks. Even then , because I don't do it often, I just use aluminum foil over my poly box. They make lids for the box I use and if I ever felt like it, I'd snag one of those and cut a hole in the sliding version so I could open it while the unit was still in place.

But if I'm just doing one or two steaks, I throw the circulator on my tall pot and throw the steaks. Never lose enough water to make a difference in the 2 hours max it takes.

Agreed - but i am looking into doing longer cooks and was wondering how annoying it would be if the water lowered. Seems like a cheap, efficient way of doing it. Don't think it would take up that much more space (and i live in a ~750sqft apartment.)