Frequently Asked Questions

How does it work?

It takes about 30 seconds once you’ve done it once. Close the top seal, turn on the pump to remove air, and then close the bottom seal. We include a quick-start guide with every bundle.

Is Silivac safe at high temperatures?

Yes. Silivac is independently tested by SGS laboratories to withstand the long cooking times and temperatures required for sous vide. The platinum-cured silicone remains stable under heat and is safe for use from -40°F to 450°F.

You can view our detailed SGS testing reports here.

Can I use Silivac to vacuum seal and store food at room temperature?

Silivac is designed for use in a water bath or freezer, not for vacuum storage at room temperature. Silicone is naturally air-permeable, which means small amounts of air can pass through the material over time. As a result, the vacuum seal will gradually loosen if stored at room temperature.

What’s in the Starter Bundle?

Two patterned silicone bags (quart size) and one rechargeable vacuum pump. Everything you need to start cooking.

Why is the pump not removing air?

Sometimes the lower seal accidentally closes along with the top seal - if that happens, the pump can't remove air so you need to undo both seals and try again, making sure the bottom seal remains opened when removing air with the pump.

How do I clean a Silivac pouch?

Cleaning your Silivac pouch is easy, and there are a couple of ways to do it.

Step 1: Flip the pouch inside out and wipe away any food residue.

Step 2: (Choose one cleaning method):

Hand wash: Flip the pouch back, fill it with warm water and a few drops of dish soap, seal it, and gently shake. Rinse thoroughly.

Dishwasher: Place the pouch in the dishwasher, ensuring it is upright so water can enter the bag.

Step 3: (Drying):Place the pouch over a rack, container, or bottle to air dry. Please ensure the pouch is fully dry before storing.

Will it stain?

Like most silicone cookware, Silivac bags can sometimes pick up color from strongly pigmented foods like tomato sauce, curry, or turmeric. Because we don’t use coatings or sealants to block staining, this can occasionally happen.

These stains are usually cosmetic only and don’t affect performance or safety.

If you'd like to reduce staining, applying a paste of baking soda and water (or vinegar) to the stained area for 20–30 minutes is usually very effective.

How long does it last?

Silivac is rated for over 1,000 uses. Platinum-grade silicone is extremely durable across extreme temperatures.

Do you have a larger size?

A gallon-size Silivac is in development. Sign up below to be the first to know when it’s available.

What if I’m not satisfied?

We want you to feel confident choosing Silivac. If it’s not the right fit, we’ll gladly accept returns for unused, unopened Silivac bags and pumps. 

Reach out to us at hello@silivac.com or visit our Returns Policy for more details.

What We Know About Plastic In Sous Vide

What exactly are microplastics and chemical migration?

Microplastics are tiny plastic particles (generally smaller than 5 mm) that can shed from plastic materials.

With sous vide, the concern isn’t just particles—it’s also chemical migration, where small amounts of additives can move from the plastic into food at a molecular level.

This can be more relevant in sous vide because it involves:

  • Heat: Accelerates molecular movement.
  • Long Cook Times: Provides more time for chemicals to leach.
  • Direct Contact: There is no barrier between the material and your food.
  • Fatty foods: Many of the additives in plastic are lipophilic (fat-loving), meaning they are chemically attracted to the fats in your meat or butter. In these cases, the food acts like a magnet, actively drawing those small compounds out of the plastic structure.
Does heat and time really increase the risk?

Yes. Plastics are not "locked" at a molecular level. When you heat a plastic bag, its structure "loosens" and becomes more flexible. This essentially opens a door for hidden chemical additives—like stabilizers and slip agents—to seep out of the material.

If a bag is labeled “food-safe,” isn't it safe?

"Food-safe" is a legal limit, not a guarantee of zero transfer.

Most plastic vacuum bags meet current government standards. However, there are two important things to consider:

  1. Acceptable vs. Optimal: Regulatory limits are based on what is considered an "acceptable risk" for a single item. They aren't necessarily designed for your optimal, long-term health goals.
  2. The Build-up Effect: Current safety standards rarely account for cumulative exposure—the combined impact of all the different plastics we encounter in our food, water, and air every single day.
Why is cooking fatty foods in plastic a concern?

Because fats act like a "molecular magnet."

  • The "Fat-Loving" Connection: Many chemical additives used to keep plastic bags flexible are lipophilic (fat-loving).
  • Active Extraction: Instead of just sitting in the bag, these compounds are naturally more attracted to fats than to the plastic itself.
  • The Result: When you cook fatty foods like steak, salmon, or duck, the fats can effectively "pull" or extract chemical stabilizers from the plastic.
Is it safe to wash and reuse single-use plastic vacuum bags?

We don't recommend it. Reusing single-use bags increases risk because repeated heating and mechanical flexing cause the plastic to break down. This increases the likelihood of both chemical leaching and microplastic shedding into your next meal.

Still Have Questions?

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We believe the tools that touch your food should be made with the same care as the food itself.

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