Blowtorch recommendation for home cook.

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DitmasPork

DitmasPork

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I seriously doubt that you can carry a blowtorch in your suitcase, and you certainly can’t carry a gas cylinder. Map-Pro is the gas I prefer, and the most important part of using it is adjusting the flow and distance so that you don’t bathe your food in liquid gas. Low and slow, maximize your distance bw the blue and the meat.
 
I don’t know the regs on flying with a torch, but I’d bet carry on is subject to a fuel tank size limit and checked may be banned entirely (pressure).

As for what torch to use in the kitchen —

Short version: use a hardware store type blowtorch and use MAP-Pro gas.

Longer explanation: at the beginning of my cooking career we used a torch for desserts etc. We used “kitchen” torches like the ones you linked; the fuel cylinders came from restaurant supply stores and the torch heads kept breaking or wearing out. I thought to myself, why aren’t we just using a single piece brass torch head with a mechanical valve knob and spark igniter, or one of the newfangled fancy ones with a push button piezo igniter built in? And going by the physics of what we are trying to do with the torch, would we get a better result with MAPP?

Then at my first restaurant with a big time award winning chef, he did in fact use a brass workshop torch with an integrated igniter and yellow cylinder.* We got much better results with brûlée, meringue, etc. I don’t remember having to replace the torch head even once, and the fuel cylinder is available at any hardware store. So I’ve recommended and used this setup over any kitchen, craft, or dab torch ever since.

*They don’t make OG MAPP anymore, the yellow cylinders are mostly propylene. Not as much hotter than propane in air as the old stuff but the flame transfers heat noticeably better and faster.**

**I was looking up this bit to be sure I’m providing good information and it seems that people like to argue about this topic in terms of the practical application to whatever task they’re doing. Personally based on my experience and use case I prefer yellow over blue. In practice propane should be just fine too. It’s certainly cheaper but OTOH how many cylinders are you really gonna burn through at home?
 
bermuda_chub said:
I seriously doubt that you can carry a blowtorch in your suitcase, and you certainly can’t carry a gas cylinder. Map-Pro is the gas I prefer, and the most important part of using it is adjusting the flow and distance so that you don’t bathe your food in liquid gas. Low and slow, maximize your distance bw the blue and the meat.
Click to expand...
Hmmm, honestly never thought about the issue of “bathe your food in liquid gas” if the nozzle is too close to the food.
 
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I have both the Iwatani CB-TC-PRO2 and a Benzomatic BZ4500HS.

The Iwatani is good for finer work, such as Aburi and Crème Brûlée; the Benzomatic is great for larger jobs, such as searing sous vide steak.

I recommend the Benzomatic BZ4500HS over the TS8000T because the former has a wider and more diffuse flame. The Benzomatic TS8000T is often recommend by sous vide aficionados for this, but it produces a much sharper flame with a fine tip. The problem there is that it concentrates the heat too much in one spot, meaning that it's a lot more likely that you will burn something. With the BZ4500HS, you don't get that problem.

1717285532069.png

A lot of people recommend the Searzall to diffuse the flame from a TS8000T, but I'm not a fan of that idea. For one, you need to buy two fairly expensive things instead of one, and the Searzall's job is to diffuse the flame from a torch that is wrong to begin with. You might as well buy a torch with the right kind of flame instead and do away with the diffuser. Also, quite a few people complain that the Searzall does not radiate enough heat and also doesn't last long because the metal mesh oxidises over time and eventually fails.
 
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The grillblazer su-v gun works well. Can’t use it indoors though, the flame is too much. I place the food on an outdoor charcoal grill and flame it outside. It will also ignite your charcoal very fast.
 
Michi said:
A lot of people recommend the Searzall to diffuse the flame from a TS8000T, but I'm not a fan of that idea. For one, you need to buy two fairly expensive things instead of one, and the Searzall's job is to diffuse the flame from a torch that is wrong to begin with. You might as well buy a torch with the right kind of flame instead and do away with the diffuser. Also, quite a few people complain that the Searzall does not radiate enough heat and also doesn't last long because the metal mesh oxidises over time and eventually fails.
Click to expand...

This is true. Though I have and often use a searzall pro. The new version is a serious improvement over the original, and diffuses heat over a significantly larger area. We'll see about the mesh, but the oxidation problems occurred for some people on the old unit. It does what it says it should do and is a super handy tool – but it works more like a hand held salamander than a blowtorch though; I think realising that is what makes people like it or dislike it.

With that said, If I could have only one thing for all round use: I'd get the Benzo BZ4500HS as you suggest.

.
 
I have a TS8000 and the original Searzall. I use a torch like never but I use my Searzall all the time. Mostly to melt cheese, which is something you can't do with a torch. I don't think of the torch+Searzall setup as a torch, but as a handheld broiler that can be converted into a torch if need be. I use the torch mostly for starting fires; it's a great thing to take camping. And I guess I could use it to torch fish skin or brulee something if need be. But mostly... mostly it's for making cheese bubble and dance.



As a home cook, there is nothing in my kitchen that does what a Searzall does. I have a mid level electric range, and its broiler is too wimpy to do what I want it to. Same for the broiler functionality on my Breville Smart Oven. Salamanders, they are not. But the Searzall is something else. Like a tiny hand held salamander you can fire up on demand. It's awesome, and I find it way more useful than a naked torch in my home kitchen. Torches are intense direct heat sources; a Searzall is an intense radiant heat source. They're not substitutes for each other and it's really nice to have both.

I don't know what your budget is, but if you're going to go the "buy once, cry once" route, I'd get the Searzall Pro with a TS8000 and a stand that will make it stable with a MAPP gas tank. It's an expensive setup, yes. But you will be happy forever. I wish I could snap my fingers and turn my OG Searzall into the Pro. More surface area, more power, better angle. The mesh issue was a problem *very* early on with some Searzalls. My Searzall is from the original batch and the screens are still fine like 10 years later. And if anything happens to them, B&D sent out replacement screens just in case. I'm still happy with mine.
 
As others mentioned...I'd call the airline company before assuming you can travel with pressured canisters... wouldn't be surprised if that's a hard no.
I've often heard recommendations for 'proper home depot blowtorch' in the past...it's also a lot cheaper in the long run because you can just get cheap gas cartridges.
As to what's in the canisters... at least in the outdoor industry that's mostly talked about because certain gases perform much better at lower temperatures, but I don't think that's much of a concern in cooking applications.
 
You should be fine to travel with a torch head. Just purge it of gas by click it once before you throw it in your checked bag.
 
I have the Iwatani Pro.
It's the correct tool for Aburi - flame searing sushi - and creme brûlée.
A the radiant heat of Searzall would cook heat/cook the sushi too much.
Searzall would be better for browning a whole butt of Cha Siew or crackling.
Ramen cooks use a Itawani to sear a portion of sliced chashu, so you could use a torch for small portions.
Iwatani is better for stuff like creme brûlée, where you don't want to heat the ramekin and affect the custard.

Searzall is really a portable salamander so you can do those jobs in a broiler.
The Iwatani does little things that you can't do with your toaster or oven.


Benzomatic is a bigger, better Itawani. It uses propane instead of butane so it can get much hotter. It would be better for a butt of char siew but overkill for aburi.

I think the smaller Itawani is better for travel and storage in an apartment kitchen.
It uses the same fuel as most portable burners so you, or whomever you're visiting, might already have some.

You can travel with the torch head, in check in bag, but will have to buy fuel at destination. The Iwatani butane canister is the smaller and cheaper, so less painful to buy and leave behind.

I store mine in a drawer with the immersion blender...
IMG_3982.jpeg
 
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I wonder whether the Searzall would fit onto a BZ4500HS. If so, that might be the best of both worlds?

Edit: Doesn’t look like it. The BZ4500HS is much wider at the tip.
 
parbaked said:
I have the Iwatani Pro.
It's the correct tool for Aburi - flame searing sushi - and creme brûlée.
A the radiant heat of Searzall would cook heat/cook the sushi too much.
Searzall would be better for browning a whole butt of Cha Siew or crackling.
Ramen cooks use a Itawani to sear a portion of sliced chashu, so you could use a torch for small portions.
Iwatani is better for stuff like creme brûlée, where you don't want to heat the ramekin and affect the custard.

Searzall is really a portable salamander so you can do those jobs in a broiler.
The Iwatani does little things that you can't do with your toaster or oven.


Benzomatic is a bigger, better Itawani. It uses propane instead of butane so it can get much hotter. It would be better for a butt of char siew but, overkill for aburi.

I think the smaller Itawani is better for travel and storage in an apartment kitchen.
It uses the same fuel as most portable burners so you, or whomever you're visiting, might already have some.

You can travel with etc torch head, in check in, but will have to buy fuel at destination. The Iwatani butane canister is the smaller and cheaper, so less painful to buy and leave behind.

I store mine in a drawer with the immersion blender...
View attachment 325644
Click to expand...
Cheers. Suggestions on this thread have been an eye opener for me. TBH, some of the blowtorches recommended are overkill for my needs.
I’m an apartment dweller, which excludes blowtorches that should be used outdoors; size matters, wanting something that will be utilized on a cramped kitchen counter; I’m not a tall cook, so height of the blowtorch will factor in; don’t need anything too heavy duty, it’ll not be used everyday—yeah, would mostly come out to sear sashimi, won’t be doing a whole pork butt.
 
I always wondered how this would fare on food...I LOVE using it outside....it eats gas like nothing else ;-)

 
I've used the Iwatani ones. They work good. But if you're looking for something that'll be bulletproof, the Bernz-o-matic is the one to get. Even just the cheapest, smallest all brass version.
 
get bernzomatic ts8000 or blue fire 8090. it's a great general purpose torch (good for starting fires, soldering pipes for plumbing, etc), and it will work with searzall or searzall pro if you ever want to get one of those.

i would not waste my time with anything shittier.
 
DitmasPork said:
Also, is it legal to travel with a blowtorch in my suitcase?
Click to expand...
i assume you mean, "does TSA permit flying with a torch or propane?"
the only answer is check with TSA:
https://www.tsa.gov/travel/security-screening/whatcanibring/all

propane is prohibited.

"gas torches" are also prohibited even though it doesn't make sense. rules are inconsistently enforced. i suspect that you may be able to get away with it, but i would not count on it. be prepared to forfeit your $60 TS8000 if you fly with it.
 
I'm a Benzo user at home. Doubles as a charcoal starter. I've been interested in the Iwatani for my travel kit.
 
propping up a semi old thread... does anyone know where can i buy a iwatana pro 2 in europe? amazon says 160€ wich is a tad expensive for my taste, especially compared to the 35 usd from the us version of the website.
 
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