Can anyone explain to me how these little flame throwers work? they are f`**laming scary. I got this blow torch some time ago because it seemed to be an absolute must-have for people who wanted to be taken seriously as foodies. But I have used easier methods to skin peppers, for example: sticking them in the oven and then in a plastic bag until the skin peels off easily. How do you brown a creme brulée without singeing your hair?