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Cook Talk

chafing dish with rack?
I have a chafing dish with a removable rack. Not sure how to put it together.

Does the rack go on top if you want to cook (saute) tableside? And you just use the food pan to saute?

Then, if you're using as a chafing dish (for already cooked food), you remove the rack and use the water bath pan (bain marie) with food pan set in it to keep food warm?

Smart question.

The chafer will never get hot enough to safely cook, in fact, the food needs to be hot above 160 when it goes in, because the pan cannot heat it up fast enough to be safe.

The rack is just to set in the food pan and set hot food that needs to stay dry (ie, no sauce, fried/crunchy) on top of it.

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