Infusion Method Comparison
| Method | Temp | Time | Hands-On | Smell | Difficulty | Cost | Batch |
|---|---|---|---|---|---|---|---|
| Double Boiler | 160-200°F | 2-3 hours | Every 10-15 min | High | Easy | $ | 1-2 cups |
| Slow Cooker | 160-200°F | 4-6 hours | Every 30-60 min | Medium | Easy | $ | 1-8 cups |
| Sous Vide | 160-185°F | 2-4 hours | Set and forget | Low | Moderate | $$ | 1-4 cups |
| Dedicated Infuser (Levo, MBM) | 130-200°F | 1-4 hours | None | Low | Easy | $$$ | 1-4 cups |
| Mason Jar (Oven) | 170-200°F | 2-3 hours | Every 30 min (shake) | Low | Easy | $ | 0.5-2 cups |
Double Boiler
Pros
- + Precise temp control
- + Natural temp ceiling at 212°F
- + Faster than slow cooker
Cons
- - Requires monitoring
- - Water evaporates
- - Small batch only
Best for: butter, oil
Slow Cooker
Pros
- + Very hands-off
- + Large batches
- + Hard to overheat
Cons
- - Longer process
- - Temp varies by model
- - Some smell with lid off
Best for: butter, oil
Sous Vide
Pros
- + Most precise temp
- + Minimal smell
- + Consistent results
Cons
- - Requires equipment
- - Vacuum sealer needed
- - Longer setup
Best for: butter, oil
Dedicated Infuser (Levo, MBM)
Pros
- + Fully automated
- + Precise
- + Built-in strainer
- + Low smell
Cons
- - Expensive ($150-350)
- - Limited batch size
- - Another appliance
Best for: butter, oil
Mason Jar (Oven)
Pros
- + Very low smell
- + Minimal equipment
- + Preserves compounds
Cons
- - Smaller batches
- - Must handle hot glass
- - Less traditional
Best for: oil, tincture