Salamander

A gas-fired broiler with the heat source at the top. It is used to brown or caramelize food, such as the sugar on top of a crème brûlée or the Italian meringue on top of a tart. The name is also used for a hand tool made of a thick iron disk suspended from a long metal shaft with a metal or wooden handle. This type of salamander is also called a caramelizer. To use it, heat the disk in a gas flame until is extremely hot, then hold it just above the food item to brown it. While the original caramelizer is a very old-fashioned tool, both an electric version and one that can be attached to and heated by a portable propane tank are also available.