Broiler Pans

[menton1]

I am looking for a broiler pan to use in the oven for broiling. Most of the stuff out there is either for roasting (in the oven) or sautéing (on top of the stove).

I was using a stainless steel pan, but the high heat of the broiler causes the pan to warp and then snap back.

Hoping for suggestions for a good pan that can withstand the high heat of the waist-high oven broiler (gas). If it has a broiling rack that would be great as well. Thanks!

[Marlene]

This is the one Caphalon pan I own broiler

I love thi span. I do a lot of broiling and this pan has stood up to everything I through at it. The ones that came with my ovens are useless.

[Toliver]

The last time I visited my mom she broiled some steaks for dinner and didn't put any foil on her broiler pan since it was non-stick.

Except that it turned out it wasn't non-stick. She told me "I haven't used the broiler pan since I bought my new oven...and, well, it looked like it's a non-stick broiler pan." Double

Thank God for Dawn Power Dissolver!

I'd go with Marlene's suggestion.

[fifi]

I am not sure I like the idea of non-stick on a broiler pan. It would seem to me that you could exceed the temperature recommended for the teflon, even if it is only exposed on the upper lip of the pan, it worries me.

[Dave the Cook]

I am not sure I like the idea of non-stick on a broiler pan. It would seem to me that you could exceed the temperature recommended for the teflon, even if it is only exposed on the upper lip of the pan, it worries me.

I agree it's iffy. But unless you've got an infrared broiler, and as long as you don't mind replacing the pan every couple of years, it will probably be alright.

[fifi]

Yeah... Just don't keep any pet birds in the area.

[Dave the Cook]

Right. And maybe don't breathe, if you can help it.

But what temperature do most broilers reach? 700 F? I haven't done the math (and I'm not going to, but for anyone interested, energy decreases as a square of disatnce), I'd bet the temperature at the pan is borderline for PTFE decomposition (648 F).

[fifi]

Hmmm... Good question. I have never tried to measure the temperature. What little broiling I have done in the past few years has been under the typical electric element in the oven. I would use another pan to elevate the "broiler pan" closer to the element. Typically, I am broiling fairly thin fish filets and want them to go really fast so the filets are on one of my heavy aluminum half sheets sitting on something of appropriate height. Those half sheets from the restaurant supply don't go "sproing" and work quite well. I would NEVER put anything with teflon that close. I am betting that the temp exceeds 700F.

[Dave the Cook]

I just spent a few minutes going through the Calphalon site. Of course, they've radically reduced their non-stick offerings in the last year. But this is telling:

About Nonstick Cookware

Can I use Calphalon nonstick cookware in the broiler unit?

NO. Nonstick material cannot tolerate broiler temperatures. Never use a nonstick pan in a broiler unit, not even for a few seconds because you can ruin your pan.

In the answer to another question:

Can I use Calphalon One Nonstick in the oven and broiler?

Calphalon One cookware is safe up to 500 degrees F. Nonstick pans should not be used under the broiler.

So: 1) Marlene, I'm impressed that your pan works so well; 2) I'm surprised that Calphalon ever offered such a piece, and that W-S still sells it.

[Marlene]

I suppose. I've been using the pan for well over a year now with no problems. Most home oven broilers don't get over 500 or 550 to my knowledge. I use that broiler for steaks, ribs, creme brulee, and lots of other things. Having said that, I also use the convection broil feature most often on my oven. I don't know if that makes a difference or not. And most broilers are not operated for long periods of time. I think the longest I use mine is to broil ribs, about 20 minutes.

I just checked my pan, and ther are no scratches, and no wearing of the teflon. Go figure.

[mnebergall]

I'd use a well seasoned carbon steel skillet.

[menton1]

Thanks so far, everyone-- it's too bad we don't have some more definitive answers and more suggestions-- Is in-oven broiling that unpopular? I would think that for apartment dwellers it's the only option. I wonder what people are using. Can't find anything on the manufacturers' web sites, either... Strange.

[fifi]

Is in-oven broiling that unpopular?  I would think that for apartment dwellers it's the only option. 

←

I don't think it is at all unpopular or unusual. Whether in my house or my current apartment, using the oven broiler has been the only option. As I said above, I just use a half sheet pan, elevated as necessary because even the highest rack setting isn't close enough.

I just can't figure out why anyone would offer a teflon coated broiler pan.

[Chef Shogun]

Broiler pans scare the crap out of me. I don't think I've ever used one without the grease catching fire.

[JPW]

I use a couple of no-name heavy duty 1/4 and 1/2 sheet cookie sheets that I picked up at my local hardware store. Haven't had any problems yet.

I have gone through quite a number of cheap sheets that do that distinctive "whomp" as the two opposing corners pop-up. For a while I used it as a temperature gauge for the oven - it happened at about 350.

[Marlene]

I broil stuff all the time.

And Fifi, don't knock the pan till you've tried it It works a dream. Really

[halland]

I woudn't use teflon in the broiler, you don't want to get Teflon Flu. See this link for the dangers of teflon over 500 deg F.

Hal

[Dave the Cook]

All that talk about Teflon made me forget what we were supposed to be talking about. I use the sheet-pan approach, too. Heavy-gauge 1/4- and 1/2-sheets are available at and restaurant supply outlet, or on line from places like http://www.BigTray.com. If you can't get decently heavy ones, nest two thin ones for warp (and "whomp") resistance.

Also, buy the fitted racks.

[Toliver]

I use a broiler pan all the time. Mine is not non-stick, however.

It's two pieces...a grooved flat top piece with slits for fat/juices to run down into and a drip pan underneath.

I spray the top piece with non-stick spray (like PAM) and then, as the King of Overkill, I line the sprayed top pan with aluminum foil and prick it with a fork so the fat/juices can run down into the slits.

I also line the bottom drip pan with foil. Needless to say, clean up is relatively easy.

I own no birds so I wouldn't mind a non-stick broiler pan.

[fifi]

Also, buy the fitted racks.

←

Yeah... I forgot to add about the fitted racks. I have the wire thingies that double as cooling racks. They work well for doing a whole package of bacon in the oven as well.

I like that set up better than the broiler pan with the slits that usually comes with the stove.