Where would you say is the safest place to use the propane torch…?
I don't have a grill.
No, I didn't see it as it was happening as my focus was only on the crust.
Iron skillet on the stove next time?
😔
by GreyFoxSolid
15 Comments
xicor
I have a stainless steel table on my patio and on top of that is a heat proof mat able to withstand the temperature.
You can also buy grill inserts that are super thick so they won’t warp like a cookie sheet
Mgmac485
Flip the skillet over and put the baking sheet on it? I use an old cutting board and a towel if I can’t take it outside for the torching!
alientrevor
A couple bricks will do wonders to insulate
Northshoresailin
Your cast iron is perfect to use with the torch- just plop the meat in and flame away! I have used a large wooden cutting board at an Airbnb before without issues also. Sorry about your counter!!
R4G22
1. I usually line my sheet pans with foil. At the very least, it makes clean up easier.
2. Use a trivet, hot pad, or moist towel between the counter and the sheet pan. I have a silicone hot pad that’s heat resistant and rated up to 600°F.
3. If you can, opt for a uncoated rack. I could be wrong, but your cooling rack looks like it has a non-stick coating. IIRC, most non-stick wares are only heat resistant up to 400°F (some of Made In’s ads say 500°F). Torches usually burn significantly hotter than 400°F.
WealthyOrNot
I usually sear one side in some tallow in a hot skillet on the stove and use the propane torch from the top. Turning the skillet to get all sides. My wife hates it when I do this in the kitchen… You also need to be sure to not light the oil in the skillet on fire with the torch. I have gotten close, but have not fully engulfed it yet.
ddbllwyn
Don’t torch nor grill it. Just sear it on a stovetop
gouge2893
If you don’t have a grill, then go with a cast iron skillet. BUT save yourself the hassle and do it outside. If you have a concrete deck/porch you’ll be fine putting the pan on that. If you have wood deck/porch you’ll want something between the pan and the deck. a thick mate that is cloth or fiber should be ok as long as you don’t hit it with the torch.
I’ve used a baking sheet with a rack on top of my stove many times with no issue. I char my steaks probably harder than most would recommend. It looks like that just might be the wrong rack. Mine is just stainless steel off Amazon, it was less than $15.
SexyN8
I use my torch on my Patio on a cast iron table like this
I use one of these as everything slips together and it’s nice and portable if I’m going sous viding around a friends place or up on site. Pretty sure I paid heaps less than that price though I’ve had a couple of them for years now and they are pretty handy and you can dishwasher them and anything else comes off pretty easily with a green scrubby 🧽
Don’t do it in the stove, you’ll risk messing that up, too, with all that super hot flame on the surface. looking at the sear on that, I can’t tell if you’re too far away, or too close. Somethings wrong though – that doesn’t look good. I recommend moving away from the torch and using a cast iron or stainless pan on the stove to sear. It’ll be much better.
It almost looks like you had the torch on it so long that it completely dried up the surface, which kind of fits if you melted your grate and burned through to the counter. I’ve never gotten the metal hot enough to do that when I torch my steaks.
UnlimitedDeep
Probably not directly on top of your laminate bench, mate.
KeyImprovement6501
I have read on this forum that you shouldn’t use Propane as it leaves an aftertaste, and that you should use a butane torch instead. I don’t have a butane but do have a good butane torch. Is that acceptable to use?
knightnstlouis
The counter top screams, that your wife is kicking your ass
15 Comments
I have a stainless steel table on my patio and on top of that is a heat proof mat able to withstand the temperature.
You can also buy grill inserts that are super thick so they won’t warp like a cookie sheet
Flip the skillet over and put the baking sheet on it? I use an old cutting board and a towel if I can’t take it outside for the torching!
A couple bricks will do wonders to insulate
Your cast iron is perfect to use with the torch- just plop the meat in and flame away! I have used a large wooden cutting board at an Airbnb before without issues also. Sorry about your counter!!
1. I usually line my sheet pans with foil. At the very least, it makes clean up easier.
2. Use a trivet, hot pad, or moist towel between the counter and the sheet pan. I have a silicone hot pad that’s heat resistant and rated up to 600°F.
3. If you can, opt for a uncoated rack. I could be wrong, but your cooling rack looks like it has a non-stick coating. IIRC, most non-stick wares are only heat resistant up to 400°F (some of Made In’s ads say 500°F). Torches usually burn significantly hotter than 400°F.
I usually sear one side in some tallow in a hot skillet on the stove and use the propane torch from the top. Turning the skillet to get all sides. My wife hates it when I do this in the kitchen… You also need to be sure to not light the oil in the skillet on fire with the torch. I have gotten close, but have not fully engulfed it yet.
Don’t torch nor grill it. Just sear it on a stovetop
If you don’t have a grill, then go with a cast iron skillet. BUT save yourself the hassle and do it outside. If you have a concrete deck/porch you’ll be fine putting the pan on that. If you have wood deck/porch you’ll want something between the pan and the deck. a thick mate that is cloth or fiber should be ok as long as you don’t hit it with the torch.
Honestly it can be worth just buying a cheapo $20 mini charcoal grill and using that to torch on. I melted a few cooling racks, thin grill grates and ruined the temper of a few aluminum sheet pans before I learned my lesson lol. I got this grill to use. [Only 14″ high](https://www.amazon.com/Gas-One-Charcoal-Grill-Preservation/dp/B0B4PY2MDQ?dib=eyJ2IjoiMSJ9.hI0lQ1zHJth7met7N0DqShl0D6fGiLpD6BFxOlfXeAIlAMI-i8F31djbbZw_d1VsJgbye9SF03vNM9u33EsDjcP1Yqq5aUTKEcGhR9MCpXB42SvpA4_jTiafW_OtYwUGkUOhpgrx-rJECldhDXjFM_HJuvQpAe2GU4w2_Q5AlLVbDQoxLkt33i2FZa2CR_O9LnRZXGwZDbSokKOizPFhd1K1KYnqYxUf9rBjW_EHqec.u_Nzr_mJ3LlqNHBZm1hOucvc7eGj3kfUtdKqIE7lrUU&dib_tag=se&keywords=small+charcoal+grill&qid=1747444157&sr=8-3)
I’ve used a baking sheet with a rack on top of my stove many times with no issue. I char my steaks probably harder than most would recommend. It looks like that just might be the wrong rack. Mine is just stainless steel off Amazon, it was less than $15.
I use my torch on my Patio on a cast iron table like this
https://preview.redd.it/ch03s0fj591f1.png?width=1188&format=png&auto=webp&s=bf5bfa9b54e0c81608e8c9d027c13e3a13f32c84
and my meat is in this pan from Ikea [https://www.ikea.com/ca/en/p/koncis-roasting-pan-with-grill-rack-stainless-steel-10578133/](https://www.ikea.com/ca/en/p/koncis-roasting-pan-with-grill-rack-stainless-steel-10578133/) I was using a stainless steel frying pan but the pan would heat up and cook a gray band in my meat.
I use one of these as everything slips together and it’s nice and portable if I’m going sous viding around a friends place or up on site. Pretty sure I paid heaps less than that price though I’ve had a couple of them for years now and they are pretty handy and you can dishwasher them and anything else comes off pretty easily with a green scrubby 🧽
https://preview.redd.it/7qellnmrb91f1.jpeg?width=1125&format=pjpg&auto=webp&s=7a16c6cf694abfd97aff927225ba51bebb9b1cac
[https://www.google.com/aclk?sa=l&ai=DChsSEwi87PDEv6mNAxU-pGYCHca3BD8YACICCAEQBRoCc20&co=1&gclid=Cj0KCQjwxJvBBhDuARIsAGUgNfi30B0tb7b0vcCXocKrQumD-7t_ATkZUDULvytD67Xgs3lPlhgBm8oaAgMPEALw_wcB&sig=AOD64_1uIHPMX861xGpqKJQ-kYUhs6AOLQ&ctype=5&q=&ved=2ahUKEwjd1-zEv6mNAxV4SmwGHUH0LWkQwg8oAHoECAcQGw&adurl=](https://www.google.com/aclk?sa=l&ai=DChsSEwi87PDEv6mNAxU-pGYCHca3BD8YACICCAEQBRoCc20&co=1&gclid=Cj0KCQjwxJvBBhDuARIsAGUgNfi30B0tb7b0vcCXocKrQumD-7t_ATkZUDULvytD67Xgs3lPlhgBm8oaAgMPEALw_wcB&sig=AOD64_1uIHPMX861xGpqKJQ-kYUhs6AOLQ&ctype=5&q=&ved=2ahUKEwjd1-zEv6mNAxV4SmwGHUH0LWkQwg8oAHoECAcQGw&adurl=)
Don’t do it in the stove, you’ll risk messing that up, too, with all that super hot flame on the surface. looking at the sear on that, I can’t tell if you’re too far away, or too close. Somethings wrong though – that doesn’t look good. I recommend moving away from the torch and using a cast iron or stainless pan on the stove to sear. It’ll be much better.
It almost looks like you had the torch on it so long that it completely dried up the surface, which kind of fits if you melted your grate and burned through to the counter. I’ve never gotten the metal hot enough to do that when I torch my steaks.
Probably not directly on top of your laminate bench, mate.
I have read on this forum that you shouldn’t use Propane as it leaves an aftertaste, and that you should use a butane torch instead. I don’t have a butane but do have a good butane torch. Is that acceptable to use?
The counter top screams, that your wife is kicking your ass