Embossed vs Smooth Vacuum Bags
Buy the wrong vacuum bags and your sealer simply will not work, because embossed and smooth bags are designed for two completely different sealing methods. Getting this right is the difference between a firm vacuum and a bag that never seals.
How they differ
Embossed bags have a textured, dimpled surface that creates tiny channels. External (edge) sealers, the common FoodSaver-style machines, rely on those channels to draw air out through the open end before heat-sealing it. Smooth bags have no channels because chamber sealers remove air from the entire sealed chamber at once, so channels are unnecessary. Because smooth bags are simpler, they cost less.
| Embossed | Smooth | |
|---|---|---|
| For | External (FoodSaver-style) sealers | Chamber sealers |
| Channels | Yes (needed to pull air) | No |
| Cost | Higher | Lower |
| Interchangeable? | No, match to your machine | |
If you have an external sealer
Use embossed bags or rolls. This is the setup most home cooks own; the channels are what let the machine evacuate the bag. Roll stock lets you cut custom sizes, handy for odd-shaped foods; see rolls vs pre-cut bags.
If you have a chamber sealer
Use smooth flat bags. They are cheaper per bag, which meaningfully lowers running costs if you seal in volume, one of the strengths of chamber sealers. See are chamber sealers worth it.
Things to consider
- Thickness still matters, choose heavier bags for meat and long freezing; see 3 mil vs 4 mil.
- Check heat rating if you plan to sous vide in the bag.
- Store rolls flat and keep the sealing edge clean for a reliable weld.
The verdict
External FoodSaver-style sealer? Embossed bags. Chamber sealer? Smooth bags. They are not interchangeable, so buy for your machine. Compare options in the best vacuum sealer bags.
Frequently asked questions
Can I use smooth bags in a FoodSaver?
No. External (edge) sealers rely on the channels in embossed bags to pull air out; a smooth bag will not evacuate properly. Smooth bags are only for chamber sealers.
Why are smooth (chamber) bags cheaper?
They lack the embossed channels external sealers require, so they are simpler to manufacture. That lower bag cost is a big reason chamber sealers are cheaper to run over time.
How do I know which bag my sealer needs?
If your sealer sucks air from the open end of a bag on the counter (FoodSaver-style), you need embossed bags. If it seals inside a chamber, you need smooth bags.