Unless you are cooking for >4 hours and within a few degrees of the pasteurization threshold, all you are compromising is the quality/consistency of the food. I

Unless you are cooking for >4 hours and within a few degrees of the pasteurization threshold, all you are compromising is the quality/consistency of the food. If you really need to ensure food safety, you're going to be using an external temp logger anyways. Honestly all the PolyScience gets you is capacity in water circulation and even then you're going to be limited more by the insulation capacity of the container.