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The Searzall

The Searzall certainly does what it says on the label. Invented by chef David Chang and author-gastronaut Dave Arnold, it attaches to a blowtorch to turn it into a handheld griller by diffusing the flame and removing the tang of propane, giving you 15,000 BTUs of even heat (more than twice what your stove can manage at home). Though the original idea was to use it to brown meat that had been cooked sous-vide, chefs are finding all sorts of uses for it, whether in restaurants, at home or even at the bar, as Luke Ashton demonstrates here, at Sydney's This Must Be the Place. 

Photograph Rob Shaw


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