| Stainless Steel Culinary Torch Attachment, Pro Grade, Handheld Broiler, Perfect for Sous Vide, Searing & Melting, for Use in Restaurants, BBQs, Home Kitchen & Camping by Booker & Dax

I guess there is plenty I could say as to the reasons one should give the Searzall less than five stars. Is this a contraption that anyone actually NEEDS per say? Would it be nice if this were in fact cheaper than $75? Sure I guess we could make that case either way. But this isn't the sort of item someone buys because they simply need it. It's about the experience and joy in cooking and trying new things. It's about the wild-eye excitement and cackling laughter you let out as one issues forth 15,000 BTU of raw flame and heat. So, in providing that level of emotion and uniqueness then I would say, yes, it is worth it. And besides who's to judge a company to decide how much they need to charge for a product in order to stay in business. After all, the bottom line for any business is to keep the doors open; not altruistically provide the people with cooking implements.The quality of the Searzall is high. I can tell the metallurgy is in line with handling extremely high heat. Mine came already mostly assembled. I just had to slide the sleeve over the tip of the TS8000 igniter, use the provided spacer to properly mount the attachment, and tighten the hex screw with the provided hex key. Then, after a 2 minute heat treatment I was done; took all of about 15 minutes. Shortly thereafter I was searing a bone-in strip steak that was sitting in a 131F sous vide bath for about 3 hours. The Searzall produced a splendid char on the outside of the steak. It did a great job bringing the smokey grilled flavors out of the ribbon of fat along the side and around the bone of the steak. I especially liked how i could adjust the sear to my liking and target the areas of the steak that were normally difficult when pan frying. Then, there was the incredible level of cook that the Searzall provided to the finished steak. I sliced into the steak to see the outside go immediately from a dark smoky char to a bright red, juicy, succulent center. I normally used an induction cooktop with cast iron pan to sear my steak. It worked well but it was difficult to control the level of cook to the inside of the steak because the induction cooker really blasts heat up and through whatever you are cooking. Hence the reason they are used in, cook-to-order, deli's because it supercharges whatever you are cooking. So, a steak that came 130F out of the bath could end up as much as 145F after searing on the induction cooker. Not to mention all the oil splattering all over my kitchen. With the Searzall, I'm getting the same level of sear on the outside but my internal temps are staying a good medium rare. In fact, there is a steakhouse near my house that sells what they call, "The CaveMan", which is a med-rare 14oz bone-in strip steak, charbroiled in the salamander, for $35. I was able to produce the same quality of cook on my $10 steak I got on special from the corner store. So, you can say the Searzall will pay for itself in a sense if you gauge it against what you'd be expected to fork out at a fancy restaurant. Thumbs up for unleashing my inner pyromaniac and making delicious food to boot.

It works really well for searing. However with the high price I am afraid that I might burn the screen and I have to pay again the whole price. Manufacturer seems to keep some supply for the screen replacement. However with a newer model they might not produce anymore screen replacement. What makes me more confident with new model is manufacturer not requiring the preheat prep that they require for this model. The new model is wider and might help to distribute the heat better so it wont burn the screen.

Not a perfect solution, but this is a useful gadget if you're interested in pushing your sous vide cooking to the ultimate.Why would you want a Searzall? Following the completion of sous vide cooking, most cooks like to finish the cooking process with a sear to produce Maillard reaction flavors and attractive coloration on the food. Doing this in a cast iron skillet works but often ends up cooking too far into the food instead of just searing the outside surface (think a thin gray band near the surface of an otherwise rare steak). Another choice is using hand-held gas torches. Unfortunately, using direct butane or propane flames on food can sear unevenly due to the small but intense heat source, plus taint the food's flavor with uncombusted gas smells. The Searzall addresses this problem with a design that incorporates stacked diffusion screens. These screens diffuse the handheld torch's flame and catalyze any uncombusted gas, giving a nice even searing heat with no off-flavors. The Searzall works well for searing food surfaces evenly and superficially, without producing a penetrating heat that cooks the food interior. With careful use you can get a perfect seared exterior without having flakes of carbon on the food surface, or a gray band just under the surface of your rare meat, or oddly gas-tainted flavors. The Searzall does, however, have a couple of disadvantages.The Searzall mounts on the end of a (not included) Bernzomatic TS8000 propane torch, and should be fueled by a green camping-style 16.4-oz propane tank (also not included). Use only the TS8000 or TS4000 torch, none other. For safety's sake, use only 16.4-oz propane tanks, as the taller and thinner ones are more prone to tip over. Don't use MAP gas, it runs hotter and the Searzall diffusion screens may not tolerate it.It is absolutely essential that you calibrate the Searzall's mounting position on your torch head, and "season" the Searzall before its first use. The Searzall website has a helpful video that is well worth watching. The Searzall arrives with an extra set of screens as well as the calibration spacer and a small Allen wrench to mount the Searzall collar on the head of your Bernzomatic torch. After seasoning the Searzall body displays a very nice blue and indigo coloration.You'll use the Searzall on food that's about to be plated, with circular motions comparable to airbrushing. The Searzall should be held very close to the food, with the Searzall's wire cage nearly touching the food surface. With a bit of practice you can achieve a great surface sear without overcooking the interior of the food.On the downside, I do not see any easy method to sear multiple plates for a group of people. Each piece to be seared will take a minute or two per side. This might be impractical and lead to delays and cold food, but it works great if you're searing only a couple of plates. Also keep in mind that you'll have to buy a Bernzomatic TS8000 torch and a 16.4-oz camping-style propane cylinder. These purchases nearly double the price of the Searzall.