Flambadou Mibrasa Ø12cm 60cm

Mibrasa flambadou – traditional cooking in a modern kitchen

This Mibrasa flambadou in robust steel is a traditional cooking tool with a Ø12 cm diameter and 60 cm length. It is used over an open flame, where the glowing iron is filled with fat that drips down over the food, creating an intense flavour and crispy surface. The flambadou technique originates from traditional cooking but has found its way into modern kitchens.

Ideal for restaurants, gourmet kitchens and food enthusiasts who wish to add a unique taste experience and visual presentation to their dishes.

Traditional technique meets modern gastronomy

The flambadou method allows you to caramelise and glaze meat, fish or vegetables with burning fat. The technique not only creates an intense flavour but also a crispy surface that adds an extra layer of complexity to your dishes. When the glowing iron meets the fat, a chemical reaction occurs that releases aromatic compounds and creates a unique flavour composition that cannot be achieved with other cooking methods.

Durable construction for professional use

Made from heavy-duty steel that withstands the extreme temperatures required to achieve the right effect. With a total length of 60 cm, you can maintain a safe distance from the flame whilst working. The well-considered design with a diameter of 12 cm ensures that the tool has sufficient heat capacity to hold its temperature, whilst remaining manageable in a busy kitchen. The steel material ensures a long service life even with intensive use over open fire.

Technical specifications

This Mibrasa flambadou is made from durable steel that withstands direct contact with open fire. It measures 60 cm in length and has a diameter of 12 cm, making it ideal for professional use. The tool is designed to retain heat for a long time and distribute it evenly, ensuring consistent results every time.

Key benefits of the Mibrasa flambadou:

• Creates intense flavour and a crispy surface on your dishes
• Made from durable steel that withstands extreme temperatures
• 60 cm length provides a safe distance from the heat source

You are always welcome to contact our customer service at web@hwl.dk for further information.

Frequently asked questions

How do I clean my flambadou?
Allow the tool to cool completely, then clean it with a steel brush to remove any food residue. Wipe dry with a cloth and store in a dry place to prevent rust.

Which type of fat works best with the flambadou technique?
Animal fats such as beef tallow or lard work best, as they have a high smoke point and deliver an intense flavour.

AI has contributed to this text and we therefore reserve the right to correct any errors.