In selecting a chafing dish be sure that the lamp can be removed from the standard without disturbing the cooker. This is a great convenience as well as being at times a necessity, as there may be something cooking in the dish which should not be disturbed and the alcohol need replenishing.

The lamp should be so made that the flame can be easily and well regulated, thus increasing or reducing the heat as desired.

The chafing dish consists of the water bath and blazer, the latter being the pan in which the cooking is usually done. Generally the blazer only is provided with a long handle, while the water bath has two short ones. It would be much more convenient to have the long handles on both pans. This can occasionally be found.

A flagon with which to fill the lamp, a fork, a spoon and a skimmer are quite necessary adjuncts to a chafing dish. The whole should be placed on a large tray both for safety and cleanliness.

In using the water bath be careful not to put in too much water, as otherwise it will boil over.

While cooking always have a plate on which to lay the soiled utensils, and a second one on which to place the lid when it is removed from the chafing dish.