Home › Sauces, Salads, Pickles And Condiments › How To Use The Chafing Dish

How To Use The Chafing Dish

Fill and light the lamp. Have in the water pan about one-half pint of water-hot water, if convenient. Put over the blazer (or food pan) and cover it while it heats.

Mixtures requiring slow cooking, or those which burn very easily, should be cooked over the hot water. If great heat is called for, as in broiling, remove the hot water pan and place the blazer directly over the flame. In the following recipes the latter method is indicated by the word "blazer" in parentheses. "Both" in parentheses shows that slow blazer and hot water pan are to be used.