Yeah, that's my impression too, you need to pat them very very dry, which might take time if you sear them directly from e.g. a sous vide bag. I still use it to

Yeah, that's my impression too, you need to pat them very very dry, which might take time if you sear them directly from e.g. a sous vide bag. I still use it to sear single steaks, because the fire alarm is a bit overzealous and the searzall creates less smoke than a Cast Iron skillet.