Is the SEARZALL worth it?

I was pretty excited when I first saw the searzall, I thought it was a great alternative to pan searing after cooking your meat sous vide. I just looked at a few videos on YouTube of people searing steaks, and I was pretty disappointed. It took them about 3 mins on each side to sear a steak. I thought it would take way less time. So now I am skeptical about buying one, is it really worth it? If it takes that much time, why not just pan fry it? Am I missing something? Does anyone have one? How did u guys think it performs? Worth the buy or should I just keep using for conventional ways to put a sear/crust on my proteins?

Thanks for your time!!

JVB

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Johan_Edstrom_5586

I'm pretty much in the same boat, I'm very interested to see what the people here that bought it really thinks. I don't have any problems with my cast iron, induction stove or the Bernzomatic.

sebastian_palmigiani_21610

i tried it once searing the skin of fish from a sous vide cook. the skin came out too dry for my taste when torched. i ended searing the skin in a skillet with a little clarified butter. i wonder if it would work better with some kind of oil on the skin before using the searzall. until i figure out how to best use it, i've got a little buyer's remorse.

Johan_Edstrom_5586

I tend to use fat with all sears... And I've not had complaints

GaryT_92514

It does take surprisingly long, but does a better job than a raw bernzomatic in my opinion. The heat is better dispersed, and the extra time seems to develop a nicer crust. The bernzomatic is a bit too intense, and the target area small. Holding it further back doesn't seem to help a lot and, when closer, the high-velocity gas picks up surface fat and sprays it around the work area. The searzall gives an even and more dispersed radiant heat. The pic is my first attempt pre-searing a steak from refrigerator temperature.

Johan_Edstrom_5586

That does look nice and more traditional.

GaryT_92514

I should have put up the post-SV, post-sear pic too (not an expensive cut of steak). All-in-all I think I am going to be happy with this. As you say Johan, a more traditional effect.

Brendan_Lee_56950

You should always be using some oil on the surface when searing, that's best practice for any searing process regardless of the equipment being used.

DiggingDogFarm_65362

I have one and, so far, I'm not impressed with it enough to recommend it.

It is slow, and it is cumbersome and it's a hellish hot concern when you're done torching....especially in a cramped kitchen. $85.00 for it is quite pricey IMHO.

Now, I love using a charcoal chimney as a broiler....works great!!!!! : )

https://www.youtube.com/watch?v=t4aI_O8kcN8

sebastian_palmigiani_21610

thanks johan and brendan. any particular type of oil, neutral or savory with high-smoke point?

T__2156

I'm pretty pleased with it so far. I could get by with only pan-searing, but Searzall is an enormous improvement over straight torching if only because the flame tip is so small and intense. Here are a couple of first pictures: steak (torched/raw, I ate it like that) and you'll recognize the pork chop, romesco, carrot.

The steak was my first attempt and was room temperature. I'm a bit more skilled now and would be able to cook the meat less. (click for larger)

best sear I've ever seen on a pork chop, but then I'm not a big fan of pork chops. (click for larger)

kyle.ray.hughes

Don't forget the benefit of you looking like a badass when you whip the Searzall out in the kitchen...

Johan_Edstrom_5586

I'm sure there is some sort of best, I tend to just use canola oil from Costco. I have that in squirt bottles next to the stove.

randy7fx

Anyone who is less than impressed, and looking to sell their Searzall please let me know. I would be happy to purchase it from you.

Brendan_Lee_56950

I use canola as well, it's my standard neutral oil in the kitchen so that's what I go with. Clarified butter or lard would be pretty great too I think

Brendan_Lee_56950

I will say, I have been using it a lot for other purposes other than searing meat though. It's a great broiler so I have been melting cheese, toasting bread, charring vegetables, all of which you could obviously do with a torch before but this more gentle flame makes it a lot more successful.

nick.pmallon

I was one of the biggest fans of the Searzall when it was in the works. After I got it and have had it a couple of weeks now, i'm finding myself less and less impressed. It does take an enormous amount of time and makes me wonder how much gas I'm wasting and going to have to replace soon.

I will agree that it did make one of the best crusts on a pork chop that I've ever seen.

It just takes so long and also stays ridiculously hot afterwards so have to be especially careful post sear.

I work with a sushi chef who used it to crisp up the skin but he preferred the raw torch. Said he'd only use it to warm Ankimo. Take that for whatever its worth i suppose.

Jack_Mayer_85396

Does anyone else experience an orange flame coming out of the head after a couple of minutes of searing? I'm pretty sure I installed it on the head correctly and let it "burn in" for the full 2 minutes (actually a little longer). Thanks

Brandon_Byrd_40557

Yeah, that's normal. Someone asked about it a few weeks back on Cooking Issues.

T__2156

Forgot to add that even with the required "short can" of gas, the thing is really tall and thus hard to store. I haven't found a home for it yet.

Jack_Mayer_85396

Thanks for the quick reply Brandon! I'll go check out Cooking Issues.

bbqgeek_47791

I've done a couple actual first time (no prep - no desired outcome) videos on my youtube channel (BBQgeek). I'd say the steak was underwhelming but it did work. At this point, I would say I still prefer a hot cast iron pan with butter, garlic, and thyme and basting during searing for steak. I also used the torch to light some charcoal without the searzall head on. That also worked but was underwhelming. I had to go back in a couple times and put a little more fire on the coals. It took about 30 minutes to get it going. But, the Searzall did a great job of caramelizing/tightening up a bbq sauce glaze on the ribs when they were done smoking. I feel like I'm still looking for the perfect application for this tool. But I will also concede that I'm still getting to know it's quirks.

Rich_McDonough_67546

Mine is being muled from the US and arrives in less than a week. Of course, I can't get the gas canisters for the Bernzomatic here so I am working out a way to gerryrig a setup using a big tank of gas, tubing and a holster to hold the red hot Searzall afterwards...

JasonWirth_68226

I'd much rather cook on a chimney starter too.

dmitry_78500

did read all

thanks for tips

but no one say about gas smell ?? its so close to food - so nothing???

David_Richards_71345

I think it's an improvement. Better control, wider area, less likelihood of burn. The browning of sous-vide meat/fish has always been the weakest part of the process, in my opinion. I thought that drying the meat after it comes out of the water bath in a combi-oven, before searing, might be the answer. Has anyone any experience with that?

Cameron_14414

I am not too impressed with the unit. It takes SO long to sear or brown! I think the plain blow torch works faster

Chris_92382

I find the best way to prepare any sous vide requiring browning/caramelization is to have a hot BBQ ready.

I_am_ME_490235

Check out all of our youtube videos. The name of our channel is called Sous Vide Everything

I_am_ME_490235

we use it in every video.

JoeP_517868

Hi Jason!!!! How did you make that?! It looks incredible!

What kind of meat is it? did you have to sous vide first and then finish it on a "chimney starter"? (I've never heard of a chimney starter before). Thanks so much - Joe

Michael_Fried_558142

Do you have a link to that? I couldn't find it.

Michael_Fried_558142

I have a problem with the searzall flaring up on me. Anyone else have that issue?

Jack_Mayer_85396

Hi Brandon, could you post a link to Cooking Issues for Michael Fried? Thanks!

Brandon_Byrd_40557

I don't know what episode this was on, but that's certainly normal behavior for the Searzall. I responded to Michael below.

JC_614431

I'm subscribed to your channel, cool videos. There is what I first heard of the Searzall. I bough one after watching multiple videos, but it is much slower than expected. The tool seems good but is way too slow.

Thurston_Helms_715637

Definitely use MAP gas (Yellow cylinder ) to avoid gas taste

Bocephus_Ledbetter_736270

Do not use MAP gas, says not to in the instructions and video. Propane only. No fuel flavor if you properly season your Searzall and use as directed.

Jim_Duppenthaler_758874

I also bought a Searzall from the US (I'm in France) and am trying to find a blowtorch here that will work with it. I would just buy the TS800, but I'm doubtful about finding the necessary gas bottles here. Any further updates since this post?

Boatner_Howell_692436

Sous Vide Everything is an outstanding youtube channel. From what I can tell they are a family of Brazilians who know beef, pork, and lamb!!! (My best to Mamou!) My question is, how long does it take you to sear a nice NY Strip. Upon your advice, I bought a Searzall and am happy with it. It works really well as I don't have an exhaust vent in my kitchen to deal with the smoke so searzall is a good compromise. If necessary, I can take it outside to do heavy searing.

Nathan_Gisvold_1005447

For a sear in under 30 seconds I use MAP-Pro (130 degrees hotter than propane), the TS8000 with a Searteq torch adapter. This setup is great for indoor searing.

Searteq in action:

Here it is on Amazon - https://www.amazon.com/dp/B07RFTW7DR

Billybob_328183

MAPP is what I use WITHOUT Searzall. MAPP is great with regular torch. If you want to melt your Searzall, use MAPP.