Am looking for the best Butane Torch to incorporate into Sous Vide cooking. Any suggestions?

Asked by Sara Peterson on Saturday, July 10
Iwatani Torch Burner Professional <br /> <br /><a href=";products_id=114">;products_id=114</a> <br /> <br />This is the best that I have located through my own research. Does anyone have any other ideas. I was told that the butane doesn't leave any off tasting flavors like propane does but as I haven't tried either one I can't speak to that from personal knowledge. <br /> <br />Thanks for the help : )

6 Answers to This Question

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I've had two different butane torches, neither pleased. They require filling seemingly before every use, but that is not the issue. They do not have enough heat! A propane torch does, they're less expensive and one can tell by heft when it's time to buy another tank. Get one with a spark starter and enjoy! <br /> <br />The butane torches look cool but do not work. The propane torch means you're beyond looks into function!
Answered by Charlie Wilson on Saturday, July 17
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I've heard good things about that butane torch but haven't used it myself.
Answered by Jason Logsdon on Sunday, July 11
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Neither will leave any "off" taste, in my experience. Neither gas actually has any smell, an odorant is added so that you can smell gas leaks. Propane is usually used in gas grills. Both burn at similar temperatures. I use a propane Bemzomatic plumber's torch. It works great. Although, a hot grill or pan still gets a better sear, unfortunately. <br /> <br />I think you'll be fine with whatever you end up with.
Answered by Tim on Friday, July 16
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Alot of the time I like to fire up the broiler in my gas oven and put the meat within an inch or so of the flame at about a minute per side. This works great with short ribs and braised anise bulbs, for example, also for roasts.
Answered by Ken W on Sunday, December 05
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I bought two different Butane torches, but, after seeing the PBS "Cooks Country" episode on sous vide cooking, have I primarily used their recommended browning technique. <br /> <br />They got some butter foaming hot in a stove top skillet and browned the sides and edges at 10-20 seconds holding two steaks on edge with tongs. Each surface was placed, then lifted to get more butter underneath, then replaced. It's a very fast and efficient crusting method, leaving a thick, crunchy coating on fish, meat and fowl.
Answered by John M on Saturday, December 01
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The Iwatani Torch Burner Professional is great and you can find it online for $19.95
Answered by Chef John on Tuesday, April 12
You can also find a lot of sous vide information, as well as over 100 recipes, in our book Beginning Sous Vide which you can get at or as a pdf download.

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