Frequently Asked Questions
Where did the salamander oven gets it's name?
There are two versions of the kitchen tool known as a salamander. The first version is a long iron rod with a cast-iron disk at one end and a wooden handle at the other. The disk is heated until red-hot and then passed closely over food to quickly brown the surface. It is also used to quickly caramelize such as the thin layer of sugar that tops the dessert crème brulée so that the custard below remains cool.
The second (modern) version of a salamander is a narrow broiler oven which is also used to quickly brown the tops of diishes.
I have never heard where or how the tool got its name, my guess would be that it has something to do with the shape of the first version. However, no matter which version is used, all salamanders are used for the same purpose, browning the tops of foods.
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