CombiSteel Salamanders Gas 2 Heating Zones

A small broiler oven, known as a Salamander, is used to quickly brown, glaze, cook, broil, or toast various foods. It is often employed to provide a nicely browned crust to dishes such as crème brûlée, au gratin, or toasted bread. Larger Salamander oven units are typically designed to be mounted above a cooking range or on a wall. Smaller versions are available for placement on a counter, similar to a microwave. Salamanders can be electric or non-electric, but regardless of the heat source, they serve the same purpose: browning the top of food dishes.

Another form of a Salamander consists of a cast iron disk attached to the end of a long wooden handle. This disk is heated over a burner until it becomes red hot and is then quickly passed close over the top of the food. The heat from the disk effectively browns the top of the food being prepared.