30 DAYS OPEN PURCHASEThe flambadou isn't just for creating stunning dishes - it's for turning dinner into a full-blown spectacle. Glowing coals, roaring flames and dripping fat that hisses and catches fire, delivering an extraordinary depth of flavour... this is cooking as theatre! This jaw-dropping technique adds incredible new dimensions of flavour to meat, fish or vegetables and puts the ultimate finishing touch on your dish. Made famous by, among others, our friends at restaurant Ekstedt (not the exact same model).
Kitchenlab tip: preheat it over an open flame until it's scorching hot, then fill it with, for example, Lardo (a Northern Italian speciality made from seasoned pork fat) and let it melt and drip over a beautifully grilled piece of meat - guaranteed success.
For extra indulgence, fill it with Wagyu fat. For a slightly more everyday approach, use streaky bacon or pancetta.
Made from iron/steel with an olive wood handle, 95 cm long.
