Diethylene Glycol Wick Fuel
Gas One fills each can with diethylene glycol and seals it around a wick, the design most long-burn chafing fuels use. The wick draws liquid up from the can and burns it at the tip, which produces a small, even flame and very little of the flare-up gel fuels can give when first lit. That steadiness is the point for a buffet: the water pan under the food stays at a consistent holding heat for hours instead of starting hot and fading. The trade is output. Gas One gives a maximum temperature of 175 °F, which is plenty to hold cooked food hot but is not a cooking flame, so the food has to arrive hot. Diethylene glycol also brings handling rules worth knowing. It is toxic if swallowed, so cans belong out of reach of children and pets, and a used can should be capped and cooled rather than tipped out. Burned outdoors or in a well-ventilated room, it gives a clean, steady flame with little to notice.