Description
The flambadou is one of cooking’s oldest tools, and one of its most dramatic. Heat the brass funnel directly in the fire until it is thoroughly hot, fill it with fat, and hold it over the meat below. What follows — the sizzle, the smoke, the fat igniting as it falls — is as old as the kitchen itself and as current as anything happening in open-fire cooking today.
Jonathan Shor forges these exclusively for Eatingtools at his studio, pairing a long iron rod with a substantial brass funnel in two distinct forms: the Diamond, with its angular, faceted profile, and the Pentagon, with its solid, multifaceted weight. Both arrive at 730mm in length, keeping hands well clear of the heat. Both are built to last as long as the tradition they carry.
Most flambadous are simple iron affairs. Shor’s use of brass for the funnel is unusual in the best sense: it brings both visual weight and a material seriousness that sets these apart from anything else in the category. The result is a tool that looks as good hanging by the hearth as it performs over a live fire.
Best used over a campfire, wood grill, hearth, or live coal setup. Load the funnel with beef tallow, duck fat, lard, or any high-smoke-point fat of your choosing. The results speak for themselves.
Diamond – Length: 730mm / 28.5″. Funnel Height: 101.6mm Width: 63.5mm. Weight: 2.3lb/ 996g.
Pentagon – Length: 730mm / 28.5″. Funnel Height: 101.6mm Width: 63.5mm. Weight: 2.5lb / 1.7kg.
