Anybody have a recommendation for a tabletop food warmer tray?

[WillTravelForFood]

We've been looking at the SALTON CORDLESS food warmer. We like the concept of not having to be plugged in if the desired serving location is a table in the middle of the room (like a kitchen island without electric outlets, or the Thanksgiving dining table)

The online description says that you can charge it for 10 minutes and it will stay "hot/warm" for an hour+ (more or less, give or take a little)

Has anybody seen this and have opinions, or have used any other tabletop warmer that they'd recommend or suggest? We've been leaning towards some random Cuisinart model if we were going full wired, but are open to suggestions

[DavidNorcross]

Highly recommend warming trays with chafing fuel. You can pick them up at sam's or costco and they are inexpensive and work great.

[WillTravelForFood]

we have two (maybe three?) chafing dishes already. looking for something that wouldn't be open flame, and wouldn't be acting as a food steamer or could otherwise keep food *too* hot.

this would likely primarily be used for hors-dvores that would be better served warm vs just sitting out on a platter where a chafing dish would definitely be overkill

[MBMorgan]

THIS ONE we got from Amazon has worked great. It shows as currently unavailable but it looks like there are other, similar models that are. It's not cordless, but it might do ...

[fzxdoc]

Here it is on Amazon, upgraded, apparently:

https://www.amazon.com/Bleu-Jamais-Electric-Adjustable-Temperature/dp/B099MYC457

Looks intriguing.

Kathryn

[jfmorris]

Nothing wrong with that Salton one you mention - it is intriguing that it can be unplugged. I like that it can be left plugged in too if you want it to stay warm indefinitely.

What is not said is what temperature this maintains. Food safety says food should not be held below 140F for more than 2 hours, and being open on top of whatever is sitting on it, I doubt this warm plate will maintain the food itself at that temp - so 2 hours would be the most you would use it anyway.

I use crockpots or the chafing dish approach. Food should not be steaming in a chafing dish though - the water is in a larger pan underneath the pan with the food in it, and is just there to act as thermal mass. If you are steaming the food in that setup, you must have it setup wrong...

[Rob Johnston]

I too use the chafing dish approach. we have used ones that you plug in, and generally work, but I find the chafing dishes to be more consistent and can have better temp control.