Choosing a Chafing Dish

A chafing dish, from the Old French chauffer, "to make warm", was originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the direct flames. All chafing dishes, or chafers for short, have three main elements; a frame, a water pan and a cover/lid. Regardless of the type or size, chafing dishes use water as a medium to transfer heat from the heat source.

Chafing dishes are placed on top of racks, platforms or sit on legs high enough for a can of fuel to be placed underneath. The fuel is lit and placed underneath the chafing dish in order to keep the food warm. Chafing dishes can be used at table or provided with a cover for keeping food warm on a buffet.

Chafers should not be used for cooking food, they are meant to keep food hot or warm. For best results, heat the food in an oven and use the chafer to keep the food warm.

Getting started with a chafing dish

Assemble the chafing dish starting with the frame if this arrives in pieces and ensure that the unit is stable. Insert the water pan into the frame; the water pan will have an inset ‘lip’ around the rim.
After assembling the chafer, fill the water pan with about ¾” to 1½” of water.
Insert the food pan. For proper heating, the gaps around the lip of the water pan should be completely covered.
Once the food is set in the chafers, pry the lid off of the fuel and use a match to light. Check the label of the fuel to see approximately how long they will burn for. Place the fuel under the water pan and close the lid.

Using a chafing dish

When using a chafing dish, make sure water remains in the pan throughout the use of the dish and make sure that the food is stirred occasionally to ensure the food doesn’t burn and the heat is distributed evenly. When opening the lid, make sure you open it carefully so that rising steam does not burn your face or your hands. When it comes time to add more fuel, the old burners may be hot so use tongs to take them out. Chafing fuel will last between two and six hours depending on the size you buy. Sterno Chafing Gel comes in either two or six hour burning time, while Olympia Chafing Fuel is available in the same quantities and is available on bulk buys if the chafing dish is going to get a lot of use.

Types of chafing dish

These days, chafing dishes are available in different forms other than the traditional chafing dish like the Milan Chafing Set. Away from the traditional you can induction chafers like the Olympia Induction Chafers which sit directly on electric induction plates or the more traditional chafing fuel stand. Also available is electric chafers; the Olympia range comes with glass lid so that the food can be viewed within. Electric chafing dishes can be safer to use than traditional fuel chafers with no naked flames, plus you have no costly, messy fuel refills.

Chafing dishes are the perfect addition to an indoor buffet, or a great way to keep food warm at an event like a fete. Chafing dishes can also be used in the home or in a restaurant; they are a great addition to any catering equipment.