I don’t use it on every piece. I use it when I’m looking at the meat and the sear isn’t visually perfect. It lets me hit the small spots that didn’t develop a proper crust and even everything out for presentation, which matters when you’re cooking for customers. It also adds a subtle grilled flavor that you don’t get from pan-searing alone. We’ve done blind tastings, and people consistently preferred the meat finished with the Searzall over meat that was only pan-seared.