KitchenCraft Refillable Kitchen Blow Torch, Silver/Black/Red

Product Information

The flame will continue to burn as you release the red button as this is to ignite it - to turn the flame down or off you twist the silver knob at the top of the blow torch. Great Versatile Gift: The torch is ideal for caramelizing sugar atop creme brulee, glazing a baked ham, searing a steak, roasting bell peppers, melting cheese, and toasting breadcrumbs. It is also useful for lighting your fireplace, candles, for hobbies, arts and crafts projects, jewelry making, welding, for multiple camping applications, dabs, and much more. A PROFESSIONAL TOUCH: give dishes a finishing flourish with this great-value, high-quality kitchen blow torch To get the best meringue result when torching, it’s important not to stay in one spot too long,” says Domenica Lazo, Assistant Application Chef at Barry Callebaut. “Depending on the power of the torch, I may hold it 1.5 to 3.5 inches away from the direct surface. Typically it is best to start around the edges of the meringue and work your way to the center, moving on when the previous area has a nice golden brown surface." Torching a crème brûlée requires a delicate balance because you need a flame that’s strong enough to caramelize sugar, but you also need to be able to control and easily maneuver this flame so that you don’t completely burn the sugar or warm the custard underneath. This EurKitchen torch offers plenty of control and strength, making it an obvious choice for any crème brûlée enthusiast. The canister can hold 12 grams of butane and the convenient fuel gauge allows you to know when you’re running low and need to refuel.

We tried out a lot of blowtorches but it was this one from Mastrad that lit our fire, and here’s why… In a sleek, comfortable-in-the-hand design, it’s been made with professional-grade materials to keep you caramelising, scorching and flambéing for longer. You’ll need to separately buy a 14- or 16-ounce propane tank to fuel the torch. The adjustable flame knob allows you to control the strength of the flame as well as safely extinguish it when you’re done torching.This is certainly a pricey option, but if you want a tool that can do everything from torch a mini marshmallow to caramelize a glazed ham, this is the torch for you. Reviewers love using this high-powered torch for finishing off steaks and centerpiece proteins. Even though it’s nearly twice or three times as expensive as some competitors, customers feel the investment is worth it and they love the product. Bernzomatic ST2200T Micro Butane Torch: Unlike its burly cousin, this mini torch offering from Bernzomatic fell flat in nearly every testing category. It took multiple tries to ignite, and the flame itself was the weakest of all models tested. Searing took a full two minutes longer than average, and the resulting crust was dry, relatively pale, and unappetizing.

Spicy Dew Blow Torch: Nearly identical in design to the EurKitchen torch, this model performed similarly well in testing. Where the EurKitchen was difficult to start, the Spicy Dew was easy to start, but I experienced far more instances of the flame cutting out during use. This model had both a handguard and raised torch head angle, features that I found unnecessary. Always keep in mind with these torches that there needs to be a fuel source. In some instances, the fuel is included, but not always. Make sure to read the directions thoroughly so that you know exactly what kind of fuel to buy for your device. Some torches require proprietary fuel, so make sure you have some when you plan to use it. Kitchen torches are most notably used for caramelizing sugar on the top of a crème brûlée. You can also use one to brown marshmallows, roast peppers, melt cheese, caramelize the top of a casserole, brûlée a grapefruit, and brown meringue. Torch heads are screwed onto canisters, which means it’s simpler to refill because the gas is coming directly from the source, as opposed to refilling a smaller canister. That said, this setup does require holding the entire canister as you use it, which can prove more difficult for inexperienced cooks. Torch heads and refillable canisters are roughly the same size, but you need to keep in mind that when you’re using a torch head, you’ll also have the entire canister attached, which can be larger and bulky. Torch heads are typically the version that you’ll find in professional kitchens as they’re more efficient, they outlast refillable canisters, and they’re more powerful. If you want the top-of-the-line, all-the-bells-and-whistles model, then this torch is right up your alley. Not only does it have a super sleek design, but it can also fire up a seriously powerful flame. Its compact size also makes it easy to transport, making it a great camping or outdoor adventure accessory.

No serious cook should be without a reliable blowtorch in their kitchen armoury. Perfect for everything from caramelising the sugar on a crème brûleé or scorching a baked Alaska, to skinning peppers and tomatoes or searing scallops, it will come in useful outdoors too – for lighting the barbecue or starting a campfire. I’m a fan of the Bernz-o-Matic Multi-Use Torch Set," says Jenni Field, Pastry Chef and Founder of Pastry Chef Online. "The flame is adjustable, and the torch comes with a large propane canister you won't have to replace for a very long time, especially if you're only torching one or two desserts at a time."