The Ultimate Broiling Pan: What, When, And How?

A broiling pan is a type of cookware used for broiling, a dry cooking method that sears the surface of thin cuts of meat, fish, and vegetables. Broiling pans typically consist of a ribbed broiling rack that elevates the food and a drip pan that catches juices and fat. They are designed to withstand high temperatures and provide even cooking, resulting in food with a crispy exterior and a juicy, flavorful interior. Broiling pans can be made from various materials, including porcelain, carbon steel, and aluminum, and are commonly used in ovens or on stovetops.

Broiling pans are used for cooking thin steaks, chops, and fish fillets

Broiling pans are a type of cooking equipment used for broiling food—a dry cooking method that sears the surface of the meat. Broiling pans are ideal for cooking thin steaks, chops, and fish fillets.

To cook thin steaks, chops, and fish fillets using a broiling pan, you need to follow a few simple steps. First, heat the broiling pan over medium heat before starting cooking. You will know that the pan is ready when a drop of water evaporates instantly when it hits the pan. Then, place the thin steaks, chops, or fish fillets on the pan and cook them until they are charred on the bottom side. It is important to note that you should not cover the pan, as this will steam the food. During cooking, turn the food occasionally to ensure even cooking. For burgers, it is recommended to only turn them once to reduce break-up.

When cooking thin steaks, chops, or fish fillets in a broiling pan, it is important to use a non-stick pan or a well-seasoned cast-iron pan. Additionally, pans with ridges are ideal for this cooking method. To enhance the flavour, some people like to sprinkle a thin layer of coarse sea salt or Maldon salt in the pan before adding the meat. This helps to develop a crust on the surface of the meat. It is also important to use tongs or a heat-safe spatula to turn the meat, as using a fork can cause the juices to escape and evaporate.

Broiling pans are an effective way to cook thin steaks, chops, and fish fillets, as they allow for even cooking and browning of the food. By following the proper techniques and using the right type of pan, you can achieve delicious and well-cooked results.

They are made from materials that can withstand high temperatures

Broiling pans are made from materials that can withstand high temperatures and regular use. They are typically made from durable materials such as porcelain, steel, cast iron, or aluminium. These materials are able to handle the intense heat generated by the broiler, which can exceed 500 °F (260 °C) in some cases.

The choice of material depends on the design and intended use of the broiling pan. For example, porcelain-coated broiling pans offer a non-stick surface that is easy to clean and can circulate heat effectively. On the other hand, aluminium broiling pans are lightweight and responsive to heat but may not be as durable as other materials.

It is important to note that not all materials are suitable for broiling. Glass cookware, for instance, should be avoided due to the risk of cracking or shattering under high temperatures.

When purchasing a broiling pan, it is essential to consider the type of material it is made of to ensure it can withstand the intense heat of broiling and provide even cooking results.

Broiling pans are non-stick and have ribbed designs to prevent food from sticking

Broiling pans are designed for cooking thin steaks, chops, and fish fillets. This dry cooking method is done in a frying pan without added fat or liquid, searing the surface of the meat. To pan-broil, you need a non-stick pan or a well-seasoned cast-iron pan, ideally with ridges. Broiling pans are non-stick and have ribbed designs to prevent food from sticking. The ribbed design elevates the food, allowing for even cooking and preventing it from sticking to the pan.

Some broiling pans are made from durable materials that can withstand high temperatures and regular use. For example, the Nordic Ware Naturals Classic Broiler Pan is made of high-quality materials and includes a ribbed broiling rack and a multi-purpose baking/drip pan. It is designed to cook food evenly and prevent sticking, resulting in a crispy exterior and juicy interior.

Other broiling pans are made from porcelain-coated carbon steel, which is also non-stick and can withstand high temperatures. These pans often come with a rack or grill set included, which helps elevate the food and allow fats and liquids to drain.

Broiling pans come in various sizes, from small toaster oven pans to large broiler pans suitable for turkeys or roasts. It is important to ensure that your broiling pan and rack are made to handle the intense heat of the broiler to avoid warping or damaging any non-stick coating.

They are easy to clean and can be washed with warm, soapy water

Broiling pans are used for baking meat and other foods. They are designed to withstand high temperatures, but this means that grease and food residue can become incredibly stubborn and difficult to remove.

Broiler pans can be cleaned with warm, soapy water and a sponge, scouring pad, or cloth. However, it is important to note that most broiler pans are coated with a heat-sensitive material, so using a metal brush or scrubber can leave permanent scratches. Instead, use a sponge or cloth to gently scrub away any residue. For more difficult stains, there are a few different methods you can try:

Soaking with a Dryer Sheet

Fill the broiler pan with warm water and add a small amount of dish soap. Place a dryer sheet in the water, ensuring that it is submerged. If your pan has a lot of burnt-on food, use two dryer sheets. Let the pan soak for at least an hour, or longer if the grease is particularly stubborn. Finally, rinse the pan and scrub away any remaining residue.

Baking Soda

Sprinkle a thick layer of baking soda over the entire surface of the broiler pan. Spray the pan with water to dampen the baking soda and then cover the surface with wet paper towels. Let the pan sit for at least 30 minutes, or longer if there is a lot of food residue. Once the water has evaporated, scrape the dried baking soda into the trash—not the sink, as it will clog the drain. Finally, rinse the pan and scrub away any remaining residue.

Bar Keepers Friend

Fill the broiler pan with warm water and lightly sprinkle Bar Keepers Friend cleanser over the entire surface. Allow the pan to sit for a few minutes, then use a sponge or scrubbing pad to gently scrub away any residue. Rinse the pan thoroughly and wipe it with a clean, wet cloth to remove any remaining cleanser.

Lemon Juice

If your broiler pan has spots, fill a tub or basin with water and lemon juice and let the pan soak overnight. Then, wash the pan with soap and water and scrub away any remaining residue.

Regular Cleaning

To avoid stubborn stains and residue, it is important to clean your broiler pan regularly after each use. Burnt-on grease and food residue can affect the taste of your food and are unhygienic.

Broiling pans are available in a variety of sizes and shapes

The upper cooking surface, where the food is placed for broiling, is usually rectangular or square and may have raised ridges or slotted holes to allow heat to reach the food and cook it evenly while letting excess fats and oils drip down.

The lower drip pan, positioned beneath, collects the drippings, preventing them from accumulating in the oven and making cleanup easier. It is typically deeper than the upper surface and has raised edges to contain the liquids.

Some common sizes for broiler pans include:

• 16" x 12.5" x 1.75"
• 16.75" x 12.75"
• 12.75" x 16.5"
• 13" x 8.75" x 1.375"
• 7" x 11"

When choosing a broiler pan, it is important to consider the size of your oven's broiler compartment to ensure a proper fit. Additionally, the material of the broiler pan, such as stainless steel, porcelain-coated, or cast iron, should be considered for durability, heat resistance, and ease of cleaning.

Frequently asked questions