Q. Rabbi,
Hope all is well.
As I mentioned Sous-Vide ” (under vacuum) is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath for longer than normal cooking times (usually 1 to 6 hours, up to 48 or more in some select cases) at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture and all flavor.”
I have attached 2 pictures of it happening.
I think my questions are Taluiy 
 1. Can you use a parve pot if the meat is in a sealed Ziplock bag?
2. Does the machine become Fleishigs?

A. Ib’n Ezra explains the double term “Uvashel Mevushal Bamaim” in regards to Korban Pesach (Shemos 12: 9) as cooked in a vessel inside another vessel, the way kings eat.
Normally “nat bar nat” or “nossen taam bar nossen taam” which means literally “that which transfers taste which is the offspring of that which transfers taste,”such as the prohibited embedded flavor on a utensil’swalls, that was transferred by cooking into another vessel or food, because of the resulting weakness of the prohibited taste becomes now permitted.
Pischei Teshuva (Y.D. 95: 1) quotes dissenting opinions whether this also applies when the transfers are done “beshas bishul” in one single act of cooking. Chavas Da’as maintains that in such case, the prohibited flavor or meat flavor does transfer, while Yad Efraim is of the opinion that it still constitutes a nat bar nat situation and the prohibited or meat flavor weakens and does not transfer.
Horav Shlomo Miller’s Shlit”a opinion is that in the case of cooking via sous-vide. The meat flavor will become imbedded in the plastic bag and then travel via the water into the walls of the pot. Since this is done simultaneously, in a single act of cooking one should be stringent and follow the opinion of the Chavas Da’as, considering the pot as fleishig.

Rabbi A. Bartfeld as revised by Horav Shlomo Miller Shlit’a