A salamander is a fierce overhead grill used in professional kitchens to brown, glaze, and finish dishes. The name comes from the mythical fire-dwelling lizard, and the tool delivers intense radiant heat from above, caramelising the sugar on a crème brûlée, melting cheese on gratins, or giving steaks their final crust. Historically it was an iron disc heated in the fire and held over the food; modern versions are gas or electric cabinet grills with adjustable height. The heat is brutal and instant, so the cook watches constantly, seconds separating perfect glaze from bitter char. Every gratin that arrives bubbling and golden, every onion soup with its molten cheese cap, has likely passed under the salamander.