Avoid placing your chafing dish on anything flammable, like a plastic tablecloth.
Heavy-duty aluminum foil is ideal.
Most chafing dishes require a minimum of 1⁄2 inch (1. 3 cm) of water into the base. Check your chafing dish’s specific instructions to determine how much water it needs. [3] X Research source Boiling the water on a stove before pouring is the easiest, most efficient way to warm the water.
Never add fuel to a burner that is already ignited. [5] X Research source Although non-traditional, some chafing dishes are electric. Choose this option if you would prefer not to handle burner fuel.
Wash your hands before attempting to light the burner or handling food afterward. Always use caution when lighting your burner.
Some chafing dishes may come with a thermometer to help monitor your food’s temperature. If your model does not, use a food thermometer to make sure your dish remains hot. Check the food’s temperature about every 25-30 minutes as long as you are serving it.
How much water you add depends on how much food is in the chafing dish. Start small (1 or 2 tablespoons), adding more if your food remains dry.
If you do not feel comfortable moving the entire chafing dish at once, it can be easier to move it in pieces. Carry the lid, water and food pans, and stand in an upright position as you move it elsewhere. Blow out your chafing dish’s flame before you transport it anywhere.
Dry your chafing dish with a separate soft cloth after cleaning to prevent spots.
Avoid chlorine or ammonia-based cleaners, as both can corrode your dish over time.
Non-metal scour pads made of plastic mesh are ideal for cleaning chafing dishes.
Add white vinegar or mild detergent to remove heavy-duty grease stains. [12] X Research source To avoid fingerprint stains while serving the food, wear disposable gloves while handling the chafing dish.
Read the directions on the steel polish container before using. Test the steel polish on a small corner of the chafing dish before applying it to your entire appliance.
