A chafing dish is a covered
pan of
metal or
ceramic, fairly wide, which is used to slowly
cook food, or to
keep it warm. The name comes from the
French chauffer ("to keep warm"). It can used for preparing dishes which cannot withstand the direct heat of a
stove, such as
fondue or
rarebit or delicate
fish. The most familiar form of the chafing dish in modern times is the long, light metal
tray used on a
buffet table, usually with
Sterno or another type of burner beneath it.
Smartalix correctly points out that some versions have water between the heat source and the food in a '
double boiler' arrangement.
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