No question that a torch is an amazing tool for the ultimate high temp sear. We are going as high as we can in an electric device, shooting for 500F in the first version. However, the most interesting thing is that we've found there are some magical temperatures below that (500F), but above sous vide (212F) the higher end of the spectrum. For example, 365F lets you maillard unattended, giving amazing eggplant or grilled cheese. You can toast pine nuts or sweat garlic.
I have a pricey high tech anova sous-vide circulator which is great for getting steaks to the perfect done-ness, then I use a decidedly low-tech $15 lodge cast iron pan to get that perfect finish.
I have a blowtorch and a bought a Searzall for it. While it's a really cool device, I've found I prefer blowtorching my steaks normally as it provides a higher temperature.
I feel the Searzall works better for things like melting cheese, lightly toasting bread, or otherwise browning things without too much heat.
How does the blowtorch work for things like melting cheese, toasting bread, etc.? Or is that just not feasible?
edit: wait a minute, it seems that Searzall is basically just an addon to a normal blowtorch. So if you just take off the "Searzall" addon, you are left with a normal blowtorch. (Or am I misunderstanding something here? Please confirm!)
Yeah, exactly, the Searzall attaches to a blowtorch. It reduces the heat and spreads it out over a larger space.
For steaks, I prefer to get oil very hot in a cast iron, then put the steak in the cast iron, while torching each side for 30-45 seconds. (Also got that off a Kenji article.)
> That said, precision isn't really needed when searing, just high heat.