CombiSteel Salamanders Gas 4 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 oven units are typically designed to be mounted above a cooking range or on a wall, while smaller versions are manufactured to be placed on a counter, similar to a microwave. Salamanders are available as electric or non-electric ovens, but regardless of the heat source, all are used for 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 is red hot and then quickly passed close over the top of the food. The heat from the disk effectively browns the top of the food being prepared.