The products follow. The traditional method of caramelizing sugars is with the salamander. Make it red-hot over an open flame, hold it close above the surface of the sugars, and watch the sugars melt. The torch is a quick way of doing the same thing. Be gentle, not too much flame, or you'll burn everything.
Porcelain is the best .
It looks great, it works well in the oven and microwave, and can go in the dishwasher. Click on small photos to see larger version.