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Water Broiling Pan

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I recently heard about a broiler pan that claims to cook smoke-free because water in the pan below the rack prevents the smoking that normally occurs when you oven-broil. If this really works, I'd be willing to cook fish indoors -- something that I no longer do because the odor lingers in the house for days. Does anyone have any first-hand experience with this pan?

http://waterbroiler.com/waterbroilerr...

By the way, I think the manufacturer's claim that it works great as a roasting pan, too, is just marketing hype. The pan drippings that might be used for gravy are nonexistent. I'd love to hear anyone's thoughts on this pan.

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  1. Other that the round shape and the type of "rack" for the top portion of the pan -- it doesn't differ in principle at all from the free roasting pan that comes with almost every new mainstream stove I've ever seen. Just pour some water in the bottom portion of yours and experiment.. if you like it and want that more grill like top portion configuration, but can live with a rectangular shape over round: Target has a chefmate broiling pan that should do the same thing for you.

    2 Replies
    1. re: karmalaw

      I believe the design of the rack and the 18/8 stainless steel that the rack is made of are important here. The Target Chefmate looks pretty much like every roasting/broiler pan I've ever owned, free and otherwise.

      1. re: CindyJ

        They apparently re-did the model from the last time I looked at it -- before it had a top-rack the same as the "water broiler" -- and I can think of no reason why "broiling water" in the stainless-steel would be any advanatge over any other pan that could withstand broiler heat.

    2. This cookware does all it claims. I ordered these products in December 2008 as a "Christmas present" for myself! Love broiled food and always cursed the smoke detector going off as well as the cooked on mess! Now, I don't have either problem. I have done Salmon but even better, I broiled my first filet from Omaha Steaks on it yesterday and found both the FLAVOR and TENDERNESS of the meat was so much better. I had to notify the folks at Omaha Steaks to let their chef know how much better indoor broiling of their products is when using this cookware! I could cut it with a butter knife and found it to be the best steak I've ever eaten.

      1. Anything marketed in that kind of "revolutionary" way, I'd steer clear of. It's basically a round grillpan made of a different metal. It isn't 87% air. Stainless steel does have a low heat conductance, but that's what the rack on my grillpan is made of.

        Secondly, if you pour water in the pan, then yes, you'll lose any fat for gravy etc, but I've used my grillpan in the oven (with water) to great effect. As Karmalaw says, try it with your existing pan, and you might find that enough.

        5 Replies
        1. re: Soop

          I agree with using the same pan you would normally use, but the non-burnt drippings in water can still be made into gravy. I usually keep 1/2" of water in the pan, refilling as needed. Then put on stove, heat and reduce if necessary, toss in mushrooms, onions, and garlic, saute, shake some milk with flour in a small jar, and add. Stir until thick. Serve with roast beast.

          1. re: Caralien

            Yeah, I suppose you're right. I was thinking about my lost duck-fat.

            I just checked it out again:

            "By definition, "stainless steel" is any iron alloy that contains a minimum of 11% chromium. Cheap "Stainless Steel" can contain NO nickel and as little as 11% chromium which makes them cheap and inferior as cookware.

            [...]

            You can test your stainless steel products with a magnet to see if you have cheap stainless steel or expensive 18/8 or 18/10 stainless steel. A magnet will NOT stick to expensive 18/8 or 18/10 Stainless Steel. A magnet sticks to cheap "stainless steel."

            If a magnet sticks, you have been stuck with cheap stainless steel. Sorry."

            All this is tantamount to misinformation, as I see it. Although it does say 18/8 and 18/10 steels, it implies that magnetic stainless steels are cheap, and this is blatantly not the case. This, to me, brings up snakeoil alarm bells.

            1. re: Soop

              My All-Clad Stainless sticks to the magnetic knife racks (not the lids).

              You dumped the duck fat? SHAME ON YOU! Really. You could have let it float to the top, cooled, and skimmed it off. That really is a tragedy!

            2. re: Caralien

              I agree with Caralien in respect to making the gravy but lately I have been using Campbell's, Swanson, etc. (and I'm sure others are also good) beef and chicken stocks instead of water with the drippings to increase flavor. The best stocks contain some fat (fat free is pretty bland and if making gravy don't care about the fat as much as the flavor).

              Also, I often place a few onion quarters, baby carrots, and celery (adding some seasoning like poultry and sage for poultry roasting) in the bottom of the pan to increase the flavor of the drippings during the cooking process.

              1. re: fyc2lan

                that's proper gravy :)

          2. If you don't mind me asking, what brand and where? I've used my pan (with water) for years and love it bit alas, it's time to get a new one and I can't seam to find a round one with a flat rack. The trick is to not put in too much water. This also makes the clean up a breeze.