Broiler Pan
- Thread starter MasterP
- Start date
L
Lo'Tek
Not sure, but if Cooks Illustrated has done tests, you can always go by what they recomend.
I simply cheat by using the pan provided with the stove, then lining it with foil or a disposable pan. I guess it depends on how much use you need.
If you find one that is easy to clean let us all know, I am not sure they exist.
- Thread starter
- #5
So far this is what I have found. It seems to be sold out at most places, so it must be in high demand.
http://www.amazon.com/Granite-Ware-...8?ie=UTF8&s=home-garden&qid=1254670269&sr=1-8
And these:
http://www.youtube.com/watch?v=j8lDSsaVcrU
http://www.amazon.com/exec/obidos/t...t_shr?_encoding=UTF8&m=ATVPDKIKX0DER&v=glance
http://www.amazon.com/Granite-Ware-...8?ie=UTF8&s=home-garden&qid=1254670269&sr=1-8
And these:
http://www.youtube.com/watch?v=j8lDSsaVcrU
http://www.amazon.com/exec/obidos/t...t_shr?_encoding=UTF8&m=ATVPDKIKX0DER&v=glance
Last edited:
Are you talking about a roti pan or an actual broiler pan?
I use an All Clad stainless roti pan and with, or without, foil lining nothing sticks to it.
As for the traditional porcelein on steel broiler pans, like below, they stink...all of them!
When I broil something that doesnt warrant the high sides of the roti pan though I use a foil lined cookie sheet and a stainless steel cooling rack in a matching size, like the below:
I use an All Clad stainless roti pan and with, or without, foil lining nothing sticks to it.
As for the traditional porcelein on steel broiler pans, like below, they stink...all of them!
When I broil something that doesnt warrant the high sides of the roti pan though I use a foil lined cookie sheet and a stainless steel cooling rack in a matching size, like the below:
- Thread starter
- #7
Thanks man, I just ordered this:
http://www.amazon.com/Chicago-Metal...2?ie=UTF8&s=home-garden&qid=1254769227&sr=1-2
It's similar to your setup. I think the reason that the traditional ones suck are because the the top pan is not like the wired rack and therefore has more surface area for grease to collect, burn, and smoke. This one should handle it all.
http://www.amazon.com/Chicago-Metal...2?ie=UTF8&s=home-garden&qid=1254769227&sr=1-2
It's similar to your setup. I think the reason that the traditional ones suck are because the the top pan is not like the wired rack and therefore has more surface area for grease to collect, burn, and smoke. This one should handle it all.
