Tiffany Haney
Broiling is a cooking technique that uses direct heat to cook, melt, and crisp food extremely fast. Broiling is done using a broiler, which is either a heated rod that gets extremely hot or a direct flame, depending on whether the oven is electric or gas-powered. Broilers are usually located at the top of the oven or in a pull-out drawer underneath the main chamber. When using a broiler, it is important to consider the type of pan that can be used, as not all pans are broiler-safe. Non-stick pans, for example, are generally not recommended for broiling due to the high temperatures involved. Instead, stainless steel or cast iron pans are often suggested as they can withstand the intense heat. Additionally, lining the pan with aluminium foil is a common practice to prevent grease from staining the metal and make cleanup easier.
| Characteristics | Values |
|---|---|
| Type of pan lining | Aluminium foil |
| Type of pan | Stainless steel, heavy-duty porcelain enamel, carbon steel, cast iron, dual layer pans |
| Pans to avoid | Non-stick pans, glass pans, parchment paper |
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What You'll Learn
Use aluminium foil to line the pan
Broiling is a cooking technique that uses direct heat to cook, melt, and crisp food extremely fast. Broilers can be located at the top of your oven or in the pull-out drawer underneath the main chamber. The intense heat of a broiler can burn fat and other residues onto your pan, making it difficult to clean.
To avoid this, you can line your pan with aluminium foil before placing your food on top. Foil is a suitable liner because it is heat-proof and won't ignite like parchment paper. It also prevents hot grease from staining your pan, which can be impossible to scrub off.
When using foil, it's important to cut a few slats in it before broiling. This is especially important if you have a broiling tray with a removable bottom to catch drips. Without slats, the fat will pool around the food and could potentially catch on fire.
In addition to using foil, it's recommended to use a sturdy metal pan that can withstand the heat. Stainless steel and heavy-duty porcelain enamel are good options, but be sure to avoid non-stick coatings, as these are not broiler-safe and can degrade at high temperatures.
By following these tips and using aluminium foil to line your pan, you can help protect your pan from the intense heat of the broiler and make cleanup easier.
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Avoid using parchment paper
While parchment paper is a popular choice for lining baking trays, it is not always the best option, especially when it comes to broiling. Here are some reasons why you should avoid using parchment paper when broiling:
Temperature Sensitivity: Parchment paper is heat resistant, but it has a limited temperature threshold. Most parchment paper brands specify a maximum temperature of 425°F (218°C). Broiling temperatures often exceed this limit, reaching up to 550°F (288°C). Exposing parchment paper to such high temperatures can lead to scorching, disintegration, or even ignition.
Fire Hazard: Due to its temperature sensitivity, using parchment paper under a broiler can pose a fire hazard. Parchment paper can ignite at temperatures above 450°F (232°C). If placed too close to the broiler, the paper could catch fire, potentially endangering your food, oven, and even your home.
Manufacturer Recommendations: Many parchment paper manufacturers explicitly advise against using their products in broilers. For example, Reynolds, a popular brand, recommends against using their parchment paper in a broiler or near an open flame. It's important to follow these recommendations to ensure safety and avoid potential hazards.
Alternative Options: Instead of relying on parchment paper, there are safer alternatives for lining your pan when broiling. Aluminum foil is a popular choice for broiling as it can withstand high temperatures without the risk of ignition. Broiler pans, metal baking sheets, and wire racks (up to certain temperatures) are also suitable options that can handle the intense heat of broiling without issue.
Proper Pan Preparation: In many cases, you can avoid the need for parchment paper altogether by properly preparing your pan. For non-stick cookware, ensure you adequately preheat your pan before adding oil and food. This process helps create a non-stick surface without relying on parchment paper. Cast iron pans, in particular, should be seasoned properly to enhance their non-stick properties.
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Choose a stainless steel pan
Broiling with non-stick pans is generally not recommended because the high temperatures can cause the non-stick coating to degrade, which can ruin the pan and result in the coating ending up in your food. Teflon, for example, starts to degrade at 260°C (500°F).
Instead, a plain stainless steel pan is a good option for broiling. Stainless steel is more resistant to high temperatures and easier to clean, even when fats and oils burn onto the pan. Stainless steel pans can be cleaned with oven cleaner, unlike non-stick pans.
However, stainless steel handles will get very hot in the oven, so it is important to use oven mitts when handling the pan. Some stainless steel pans have hollow handles, which are designed to minimise heat transfer from the pan to the handle, but these will still get hot.
When broiling with any type of pan, it is a good idea to line the pan with aluminium foil to reduce mess and make cleanup easier.
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Avoid non-stick pans
Non-stick pans are popular because they are easy to use, clean, and are well-priced. However, there are several reasons why you may want to avoid using them.
Firstly, non-stick pans are not suitable for broiling. Broiling involves high temperatures that can cause the non-stick coating to degrade and release harmful chemicals. Teflon, for example, starts to degrade at 260°C (500°F), and authorities recommend against using non-stick pans for broiling as the temperature can exceed this limit. Broiling with a non-stick pan can result in the release of harmful chemicals, impacting your health and the environment.
Secondly, there are health concerns associated with the chemicals used in non-stick coatings. Polytetrafluoroethylene (PTFE), the fluoropolymer used to create Teflon coatings, has been linked to certain types of cancer, infertility, and other adverse health outcomes. Some of these chemicals persist in the environment indefinitely, posing risks to those exposed, especially during the production and manufacture of these coatings.
Thirdly, non-stick pans may not always provide the best culinary results. While sticking is often undesirable, a limited amount of adhesion can be beneficial for certain dishes. For example, when cooking skin-on chicken breasts, a stainless steel pan allows the skin to adhere and brown more fully, enhancing the flavour and texture.
Additionally, non-stick pans have a limited lifespan. The coatings can scratch and flake over time, requiring frequent replacements. This adds to the waste stream and the cost of regularly purchasing new pans.
Finally, when using a broiler, it is essential to line a baking sheet to prevent fats and marinades from burning onto the pan, making it difficult to clean. However, the liner should not be parchment paper, as it can ignite. Instead, use aluminium foil or opt for a dedicated broiler pan made of stainless steel or seasoned cast iron.
In summary, while non-stick pans offer convenience, they may pose health and environmental risks due to the chemicals used in their coatings. They are also not suitable for high-temperature cooking methods like broiling and may not always deliver optimal culinary results. To protect your health, the environment, and the quality of your cooking, it is advisable to limit the use of non-stick pans and choose alternative options like stainless steel, cast iron, or carbon steel.
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Use a stoneware baking sheet
Nonstick pans are generally not recommended for use under a broiler. The high temperatures of the broiler can cause the nonstick coating to degrade, leading to its eventual loss. If you're looking for an alternative, consider using a stoneware baking sheet.
Stoneware is a durable material that can withstand high temperatures, making it a suitable option for broiling. It is known for its excellent heat conduction, ensuring that your food cooks evenly. Stoneware baking sheets are also relatively low maintenance and easy to clean, making them a convenient choice for your cooking needs.
When using a stoneware baking sheet in the broiler, there are a few things to keep in mind. Firstly, due to its heat retention properties, it is recommended to preheat your stoneware before placing it under the broiler. This helps ensure that your food cooks evenly and prevents issues with undercooking or uneven browning.
Additionally, while stoneware is durable, it's essential to handle it with care. Avoid subjecting it to extreme temperature changes, as this can cause thermal shock and damage the stoneware. Always allow it to cool gradually before handling or cleaning.
Stoneware baking sheets are a great option for broiling as they provide even heat distribution and consistent results. They are a worthwhile investment for anyone looking to expand their cookware collection and improve their cooking experience.
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Frequently asked questions
Pans with non-stick coatings should not be used in a broiler. Teflon, for example, starts to degrade at 260°C (500°F). Broilers can easily surpass this temperature.
Stainless steel and heavy-duty porcelain enamel pans are safe to use in a broiler. Carbon steel and cast iron pans are also able to withstand high temperatures but are not dishwasher-safe.
You can line a pan with aluminium foil to prevent food from sticking. Avoid using parchment paper, as it can ignite.
Broilers cook food extremely fast, making them ideal for browning or crisping. They are great for broiling meats such as steak and fish.
