Skottel heat control and gas safety
How to preheat a skottel, which flame to use for what, how to use the hot centre and cool rim, and the gas bottle checks to make every time.
A skottel cooks fast, and gas needs a little care. This guide covers getting the heat right and using the bottle safely.
Set up in the right place
- Use a skottel outdoors only, in open air. Never in a tent, caravan, garage or closed room.
- Stand it on flat, firm ground, away from tent walls, dry grass and anything that burns. Leave at least 60 cm (2 feet) clear at the sides and well over a metre (4 feet) above.
- Keep the gas bottle upright, during use, in the car and in storage. A bottle on its side can leak liquid gas, which is far more dangerous than vapour.
- Shelter the flame from wind with a windbreak. Wind blows the flame out and leaves one side of the pan cold.
Check the gas every time
- Look at the hose for cracks or hard, perished spots, and check the rubber seal on the regulator.
- After connecting, brush soapy water over the joints and open the bottle. Bubbles mean a leak: close the bottle and tighten or replace the part. Never look for a leak with a flame.
- If you smell gas while cooking, close the valve on the bottle at once.
- Never leave a lit skottel alone.
Preheat properly
Light the burner and heat the pan for 5 to 10 minutes before food goes in. Test it with a few drops of water: they should hiss and skate across the pan straight away. A pan that is not hot enough makes meat stick and stew.
Do not leave a thin or coated pan empty on a high flame for long. It can warp, and non-stick coatings can be damaged.
Which flame for what
| Flame | Use it for | Examples |
|---|---|---|
| High | Searing and stir-frying, with the oil just shimmering | Skottel beef stir-fry, steak strips, prawns |
| Medium | Most cooking: sausages, bacon, chicken pieces, fritters | Skottel breakfast, mieliepoffers |
| Low | Simmering rice, keeping food warm, eggs | Skottel paella once the stock is in |
Use the slope
The centre of a skottel sits right over the burner and is always the hottest part. The sides get gentler as they rise.
- Sear in the centre.
- Soften onions and peppers a little way up the slope.
- Park cooked food on the rim to keep warm while the next batch cooks.
- Fat drains to the middle. Spoon some off into a tin if it pools, especially before eggs go in.
Cook in batches
Too much food at once cools the pan and turns meat grey. Cook meat in two or three batches on a high flame, and keep moving cooked pieces up the slope.
Cook to a safe temperature
A skottel browns food quickly, so check the inside. Use a thermometer: poultry 74°C (165°F), sausages and mince 71°C (160°F), whole cuts of beef, lamb and pork 63°C (145°F) with a rest, fish and prawns 63°C (145°F). Our safe braai temperatures guide has the full list.
Turning it off
Close the valve on the gas bottle first. Let the flame burn out the gas left in the hose, then turn the burner tap off. Disconnect the bottle once the skottel is cool, and store bottles outdoors or in a ventilated space, never in a basement.