I have been putting the Searzall to the test for more than a couple months and have been meaning to review it for equally as long.
“The Searzall is an attachment secured to the top of a blowtorch to create the perfect searing temperature without the off-putting aromas that typically result when cooking with blowtorches.” – Booker and Dax
So what is a Searzall? Essentially it is an attachment that works by super-heating and diffusing the flame from a blow-torch (the Bernzomatic TS8000 is recommended), turning it into a portable searing machine. Dave Arnold, part mad scientist, part culinary wunderkind, is the man behind the Searzall and Booker & Dax Labs. He issues the challenge, “If you’ve got it, we’ll sear it.” The Searzall more than lives up to the hype.
I initially purchased the Searzall with the intention of improving the sear on meat that I had sous vide in my Anova Precision Cooker. This was in fact the inspiration Dave Arnold had for this invention.
“When it comes to high-tech, low-temp cooking like sous-vide, a quick way to sear the outside while keeping a perfectly tender interior is essential” – Bon Apetit
However, I soon found out that the Searzall has much more potential. I have used it to cook eggs, melt cheese, establish crusts on roasts, and to get that crispy, crackly skin on pork belly. I find myself grabbing it for the simplest of tasks because it is accessible and efficient.
One of the most obscure uses I have found for it is reheating frozen waffles. I like to freeze the waffles leftover from Sunday brunches but reheating them was always a dilemma. The toaster makes them too crunchy, the oven takes too long to heat up, and the microwave turns them soggy and hard. Enter Searzall. Now I microwave the waffles just long enough to defrost them (about 20 seconds), then I hit them with the Searzall quickly on both sides. Magic, like they’re fresh out of the waffle iron.
I definitely recommend purchasing the Searzall, but not strictly for sous vide applications. To be honest, I find a good cast iron pan works just as good to get a hard sear on proteins post-bath. Still, I use it almost everyday. If you have worked in professional kitchens and miss that beautiful, fire-breathing salamander above the range, you will find familiarity and endless possibilities in your hand when you hold the Searzall.