Flambéing: What Pan To Use?

Flambéing is a cooking technique that involves adding warmed liquor to a dish and setting it alight to create a visually impressive display. It is important to use the right type of pan for flambéing to ensure the safety of the chef and the quality of the dish. A flambé pan should have a long handle to keep the chef's hands away from the flame and high, sloping sides to contain the flame. While a specialist flambé pan is not required, the pan should be made from stainless steel or copper, as non-stick pans can be damaged by the high temperatures.

A flambé pan should be made from stainless steel or copper

A flambé pan is used to ignite liqueurs on a cooked dish, adding the liqueur flavour without the harshness of alcohol. The flambé technique is often done tableside, attracting a lot of attention and entertaining guests.

A good flambé pan should be made from heavy-duty stainless steel or copper. The pan should not have a non-stick finish, as the coating starts to decompose at high temperatures, and will fail if exposed to the temperatures of an open flame. Stainless steel and copper are the materials of choice for flambé pans.

A flambé pan should have high, rounded, sloping sides to help contain the flame. The pan should also have a long handle so the cook's hands are away from the flame. A long-handled ladle should be used to pour the liqueur into the pan.

Flambé pans are available nearly anywhere cookware is sold, though not necessarily under that name. A good flambé pan will cost at least $100, with some costing over $400. Quality is paramount, as the pan will be exposed to open flames and intense heat.

The alcohol content of the liquor is important for flammability

The flambé technique involves igniting alcohol in a hot pan, adding a depth of flavour that can't be achieved otherwise. The higher the proof of the alcohol, the less you need—1 cup of Marsala or Sherry (18-20% alcohol by volume) will create the same result as 1/4 to 1/3 of a cup of brandy or bourbon (80% alcohol by volume).

When flambéing, it's important to follow safety precautions. Always keep a lid nearby to smother any flames that get too big, and keep a fire extinguisher close by. Never flambé into an empty pan, and never pour alcohol directly from the bottle into a hot pan, as you risk blowing up the bottle. Instead, measure the alcohol out into a separate container first.

To flambé, first heat your liquor in a saucepan or microwave until it is warm, but not boiling. Then, pour the warm liquor into your pan, and ignite the edges of the pan immediately with a long match or barbecue lighter. Once the alcohol is ignited, return the pan to the burner and shake it gently to distribute the flames and alcohol evenly. Allow the alcohol to burn off, which should take around 15-30 seconds, then serve your dish.

Heat the alcohol before adding to the dish

Heating the alcohol before adding it to the dish is an important step in the flambé process. This is because cold or cool alcohol won't ignite, which could ruin your dish. The alcohol should be heated to around 130 degrees Fahrenheit or 54 degrees Celsius—until small bubbles begin to form. This can be done on a stovetop or in the microwave.

When heating alcohol on a stovetop, use a saucepan with high sides to avoid the alcohol igniting prematurely. Alcohol has a lower boiling point than water—175 degrees Fahrenheit compared to water's 212 degrees. As a result, it's important to heat alcohol slowly over a low flame.

If you're using a microwave, heat the alcohol for 30 to 45 seconds at 100% power. Alternatively, you can warm it for about 15 seconds until it's just warm to the touch.

Once the alcohol is heated, it's ready to be added to your dish. Remove the dish from the heat source before adding the alcohol. Then, ignite the vapours of the alcohol with a long match or barbecue lighter.

Remember, it's important to follow safety precautions when flambéing. Ensure your sleeves are rolled up, your hair is tied back, and any loose fabric is secured. Keep a metal lid nearby to cover the pan if the flames get too large.

Use a long match or barbecue lighter to ignite the vapours

When you are ready to ignite the vapours of the alcohol, it is important to use a long match or a barbecue lighter. This is to ensure that you are a safe distance away from the pan and the open flame.

If you are using a match, it is recommended to use a long fireplace match. You should ignite the vapours at the edge of the pan, rather than the liquid itself. This is because the liquid is too cold to ignite and the vapours are what will catch alight.

If you are using a barbecue lighter, this should also be long so that you can reach the edge of the pan. As with using a match, you should ignite the vapours at the edge of the pan, not the liquid itself.

It is important to be prepared for the whoosh of flames that will occur when you ignite the vapours. Make sure you stand back, averting your face. You should also be mindful of any guests or flammable objects nearby.

If you are flambéing for guests, it is recommended to light the dish at the table, but far away from any guests and flammable objects. A serving cart is ideal for this.

If the dish does not light, it is probably because it is not hot enough.

Safety precautions include rolling up sleeves and pulling back hair

Flambéing is an exciting way to add flavour to your food and impress your guests. However, it can be dangerous, so it's important to take safety precautions. When flambéing, it's crucial to roll up your sleeves and pull your hair back to avoid any contact with the flames. Here are some detailed safety precautions to follow when flambéing:

Firstly, choose the right pan. A flambé pan with rounded, deep sides and a long handle is ideal. If you don't have a flambé pan, you can use a large skillet or roasting pan with a long handle and deep sides. Avoid using non-stick pans, as the high temperatures of flambéing can damage the coating. Stainless steel or copper pans are the best options.

Before you begin, prepare your ingredients and choose the right liquor. Use an 80-proof liquor or 40% alcohol by volume to ensure flammability without compromising safety. Heat the liquor separately before adding it to your dish. You can do this on a stovetop or in the microwave. If heating on a stovetop, use a saucepan with high sides to avoid premature ignition.

When you're ready to flambé, remove the pan from the heat source before adding the liquor. This is especially important if you're using a gas burner. Gently pour the warm liquor into the pan, tilting it away from yourself and your guests. Use a long-handled ladle for this step if possible.

Now, it's time to ignite. Use a long barbecue lighter or a long match to light the edges of the pan. Try to ignite the vapours rather than the liquid alcohol directly. Stand back, as the flames can be far-reaching. Once the dish is lit, place it back on the burner and shake it lightly to distribute the flames and alcohol evenly.

Let the flames burn out naturally so that the harsh alcohol flavour burns off. If you want to retain some alcohol flavour, cover the flames with a lid before they go out. Always have a metal lid on hand that fits tightly and fully covers the pan in case the flame gets too big.

Finally, plate and serve your flambéed dish. Remember to keep a safe distance from your guests during the process, and never carry a lit dish to the table.

Frequently asked questions