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.
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.
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.
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.
Learn how to flambé foods with these basic instructions. Vigorously shaking the pan usually extinguishes the flame, but keep a pot lid nearby.
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.
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.
The food may look and taste okay, but flambe involves fire, and higher heat causes the dangerous chemicals in most non-stick pans to.