Cast iron kitchen utensil consisting of a round plate (approx. 5-8 cm diameter; approx. 1-3 cm thick), attached in the middle to a bent, long (approx. 40 cm) handle, with or without wooden handle. When the salamander is heated red hot over the gas or in the fire, it can be used to brown the top of gratin dishes or sugared desserts with a crispy crust or a layer of caramel.
The salamander is almost indistinguishable from the hat iron, a similar tool that was heated on the stove and used to iron the inside of hats. [MOT]