Spicy Dew Blow Torch - Creme Brulee Torch - Refillable Professional Culinary Kitchen Torch with Safety Lock and Adjustable Flame - Micro Butane Torch with Fuel Gauge - Cooking Food Torch

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Searing took a full two minutes longer than average, and the resulting crust was dry, relatively pale, and unappetizing. Sondiko Culinary Torch: A small butane torch by comparison, this model feels comfortable in the hand and intuitive to use but has an unreliable one-handed trigger start function. He plays with flames all the time, both in his own kitchen and in the ceramic studio, where he uses torches to dry out his greenware and fires his final glazed ceramic ware in a gas kiln to approximately 2350 degrees F.

The gadget (below) is perfect for caramelising, browning, adding a crispy layer to desserts, melting cheese or removing tomato skins. Using Mrs B’s very own recipe from her book Cook Up A Feast, I decide to cook 12 creme brulees, half under the grill, and half I’d blowtorch as normal. Finally, I used an infrared thermometer to roughly gauge the heat output of each torch, by holding the flame tip to the surface of a cold (room temperature) cast iron pan for 10 seconds and then taking a reading of the pan’s surface temperature; comparing temperatures was a rough way to detect differences in heat output*.And though its use seems limited to making crème brûlée, making it seem like a unitasker piece of equipment, the ability to apply direct hot heat to a food surface makes it versatile. Make sure to turn the torch right side up, and then let the torch sit for 5 to 10 minutes for the fuel to settle before using the torch.

The kitchen tools are extremely user-friendly and ensure that every cooking enthusiast is provided with everything they need. Those thick waves meant the work of the oven was done — any more heat and we would be eating scrambled eggs for dessert.

With sous vide steak, we looked for kitchen torches that were able to develop deeply browned crusts without adding any off flavors.