I use a 6 inch deep full size steam pan for most batches of cheese I make. I usually use direct heat with cast iron heat diffusers over the gas burners. I have needed to stir very consistently in order to avoid hot spots while cooking the curd. Lots of good cheese this way.
On my previous attempts to use the sous vide device for water bath heating for the milk and curds, I was having a problem finding a container that would work for holding the steam pan without spillage or excess water.
I went shopping for a new container, and found one that is more the right size. It is still bigger than I want, but with a cookie cooling rack under the pan, I eliminated the steam pan drifting around, and did not have any spillage of milk or water.
This was a caerphilly make (Caldwell). The sous vide worked perfectly to maintain 86 degrees for the 60 minute ripening, and raised the temp to 93 in the targeted 15 minutes.
All in all quite happy, and will make another test next week!