[Sca-cooks] irons for browning food

Johnna Holloway johnnae at mac.com
Sat Jul 24 05:44:53 PDT 2010

My salamander came from Wiliams-Sonoma. Years and years ago.

They endorse using propane torches these days. Quicker and it lets you  
with fire.

As of 2010, Sur la Table is offering the Steven Raichlen Crème Brûlée  
Set which is to be used on a grill.
"Now you can prepare a dessert classic in the traditional fashion. A  
fire-heated cast-iron plate called a salamander is an ideal way to  
achieve crème brûlée’s signature crust of caramelized sugar. This  
technique is brought to the grill with this set.

Includes two graceful porcelain-enameled cast-iron ramekins,  
salamander and recipe card. Each ramekin is 4½". "


On Jul 23, 2010, at 7:59 PM, Phil Troy / G. Tacitus Adamantius wrote:

> On Jul 23, 2010, at 6:53 PM, Stefan li Rous wrote:
>> Oooh. Neat. What does this iron look like?
> Here's a modern example.
> http://fantes.com/images/7944creme_brulee.jpg

More information about the Sca-cooks mailing list