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Some people do flambé in non-stick (teflon) pans. It is not recommended. If it goes perfectly, the pan doesn't actually get any hotter using it to.

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Flambé is also a type of ceramic glaze. Flambé is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means.

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Flambe means to ignite foods that have liquor or liqueur added. Use a flambepan, large skillet, or large chafing dish with rounded, deep sides and a long.

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Use a flambé pan. If you do not have one, you can use a large skillet with a long handle and deep sides. Make sure everything is at the proper temperature and.

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Learn how to flambé foods with these basic instructions. Vigorously shaking the pan usually extinguishes the flame, but keep a pot lid nearby.

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Use a flambé pan with rounded, deep sides and a long handle. Heat liquor slowly over a low flame in a pot with high sides to avoid the chance.

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The flame basically burns above your pan and since air is a pretty poor Also you probably will have something to flambe in your pan, which.

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The food may look and taste okay, but flambe involves fire, and higher heat causes the dangerous chemicals in most non-stick pans to.