This post is part of our 'This Is Fire' series, where our editors and writers tell you about the products they can't live without in the kitchen.
I used to be a Vitamix devotee, and my affinity for the brand was solidified with every new client home I saw it in. Because I cooked privately for a clientele who could afford the best of everything, I received the message early on in my chef career that Vitamix was the best. Even before I did private work, I had a brand of snack foods in grocery stores, and Vitamix was the go-to for the health food community I was a part of. Then, about five years ago, my mom decided to give me her Blendtec.
I sold my Vitamix on Craigslist the day after I first used my new-to-me Blendtec.
Blendtec Total Blender Classic
Because I’d never seen a Blendtec in a client's home or heard much about it, I initially declined. My Vitamixes lasted about half a decade each, and I wasn’t due for a new one yet. Additionally, the Blendtec was already years old, which led me to assume it’d have little life left. My mother insisted I’d love it, and eventually I gave in–with plans to keep my Vitamix, in all likelihood.
The Blendtec Total Blender blew me away with its speed and functionality then, and this same piece of equipment continues to do so now, numerous years later. It can transform unsoaked nuts into a sauce or dip in mere seconds, make an ultra-creamy smoothie out of even the most rock-hard frozen fruit, and best of all, its blades can’t cut you (more on that later).
Everything you would want the Blendtec to do can be done in under a minute, and unlike a Vitamix, it won’t shut itself off and require a cooldown. It’s a rare event that Blendtec has stopped on me, whereas with my Vitamix, it was a regular occurrence. And when it has, the Blendtec can be restarted immediately, with no cooling off needed.
If you’ve been on the fence about buying a high-powered blender, this is the one to try.
I use the Blendtec every time I cook for my one remaining private client as well as for myself as often as I am motivated to make my own meals. The Total Blender has multiple presets, but I’m someone who likes full control, so I always use the 1-10 setting. To perform a task like pureeing soup, by the time you’ve pushed the button upward to the 10, the soup is fully pureed.
Not only is the Blendtec faster than any Vitamix I’ve owned or used, it also yields a creamier product. As much as a standard blender can’t get you the same soft texture from hard food that a high powered one can, the Vitamix just can’t compare with the level of smoothness the Blendtec creates. It works perfectly for creating dishes like these cupcakes, which are made out of black beans and contain very little liquid.
The blunt blades of a Blendtec are made of “cold-forged hardened steel,” and they work by spinning at over 300 miles per hour. Rather than breaking down food with a sharp blade, it pulverizes ingredients at lightning speed with a dull one. Honestly, that makes little sense to me, but fortunately, it doesn’t need to. I know that it works better than anything I thought possible.
I sold my Vitamix on Craigslist the day after I first used my new-to-me Blendtec. I’ve never regretted it since, and someday, when this Blendtec dies, I’ll buy the newer version. It’s cheaper than any of the higher-end Vitamixes with similar features, and it works infinitely better. If you’ve been on the fence about buying a high-powered blender, this is the one to try.
Capacity: 75 ounces total, with 32 ounces of blending capacity (wet or dry) | Serves: 3 to 4 people | Speeds: 10 speeds, 1 pulse | Programs: Smoothie, batters, hot soup, whole juice, ice cream, ice crush | Power: 1,560 watts | Material: BPA-free plastic | Colors: Black, pomegranate | Warranty: 2 years (extended 3- and 6-year warranties available for purchase)
Why Trust The Spruce Eats?
Ariane Resnick is a special diet private chef, certified nutritionist, and lifestyle writer who thinks it’s perfectly acceptable—if not quite preferable—to eat your veggies and meats with deliciously char grill marks on them. Having used the built-in grills of private clientele throughout the U.S. in many summers past, she’s cooked countless meals on the best equipment available.