Heh.
Also want to toss the Searzall out there. I have a Searzall hooked up to a Bernzomatic TS8000 (on propane, MAP will damage the screens) and while it’s not the fastest way to sear, the results are unmatched for larger, roast sized pieces and more delicate foods like fish or chicken breast. It sears without cooking the food as much as cast iron would - something important for keeping a desirable texture in delicate proteins. It also has many kitchen uses beyond that of sous vide.