A chafing dish (from the French chauffer, “to make warm”) is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the “fierce” heat of direct flames.
The chafing dish could be used at table or provided with a cover for keeping food warm on a buffet. Double dishes that provide a protective water jacket are known as bains-marie and help keep delicate foods, such as fish, warm while preventing overcooking.
In a light form and heated over a spirit lamp, a chafing dish could also be used for cooking various dainty dishes at table of fish, cream, eggs or cheese for which silver chafing dishes with fine heat-insulating wooden handles were made in the late 19th century, when “chafing-dish suppers” became fashionable, even in households where a kitchen maid prepared all the ingredients beforehand.
Specialized chafing-dish cookbooks appeared from the 1880s. A book of chafing-dish recipes printed for the silversmiths, Gorham Manufacturing Co. in New York, (2nd edition, 1894), featured a brief history of chafing dishes, followed by proper instruction for use, suggesting its novelty. Fannie Farmer’s Chafing Dish Possibilities was published in Boston in 1898.
Modern chafing dishes are made of light metal or ceramic casseroles with handles, sometimes covered with a Pyrex lid.
Classic uses of a chafing-dish are in preparing Welsh rarebit or cheese fondue.
2fumbe offers you ceramic oval chafing dishes that have steel stands with candle placements for warming your meals when serving them for your visitors. The 2fumbe chafing dishes come in a variety of colors from lemon green, yellow, red to white with golden designs on the finishing.
Description:
Large Oval casserole is 17″ with a 3.7 Litres
Medium oval casserole is 15″ with a 2.7 Litres
Small oval casserole is 12.5″ with a 1.8 Litres
