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Jul 2, 2011 01:43 PM

The Absolute Best Broiler Pan

I should have shared this years ago. About 15 years ago I was looking for yet another broiler pan, one that was easy to clean and didn't look 100 years old after 10 uses. I saw an ad in Sunset Magazine and called them up, full of questions. The man I spoke invented this pan, and is still selling them via the mail.

He doesn't sell them in stores - I think he said that Williams Somoma (not sure) wanted to stock them, but they wanted to order way more than he wanted to produce. He has them manufactured and works from his home selling them.

I wanted to believe what he told me, and I am so glad that I did. You put a small amount of water in the bottom of the pan to catch the dripping, which makes it so easy to clean. The circular grill top holds quite a lot.

Long story short, I have used this pan 1-3 times a week for 15 years and it still looks like new. I also have one in our vacation home and have given several as gifts.

Fifteen years ago I think I paid $35.00 and they are now $50 plus shipping. He also talked me into the large fork type turner and it too is fabulous - easy to turn who pieces of fish or hamburgers on the pan or on the BBQ.

I spray the grill top with PAM while it is cold. When the food is done, I let it cool for a few minutes, and then put the whole thing in the sink and add hot water and dish washing soap, and let it soak for maybe five minutes and clean with a sponge or a dishwashing brush.

I guarantee you will never buy another broiler pan.

No, I don't work for the company, but wish I did so that I could get them wholesale :-)

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  1. Thank you for this review. It was funny reading all the other negative comments on other threads minimizing the value of this pan having the small-ish round shape, and ignoring the fact that the rack has all those holes which prevent the fats from burning on the dense surface of every other broiling pan out there.

    All the experts LOL. Claiming you NEED the fat for gravy. (and you can still retrieve the gravy anyway from the pan)

    If you watch Tyler Florence's episode about broiling Tbone steak (with Ina Garten), he uses the giant restaurant old school brick oven style in the wall - with no pan...(SNAP this doesn't retain the fats either)...then rests the steak in an oil/aromatics bath. Warmed oil with fresh herbs and a head or two of baked garlic in a roasting pan. He also believes broiling is THE way to go. No pepper just salt since the pepper burns and gets bitter.

    I despise the odor of burnt fat or any foods really - lingering in my condo after cooking so I look forward to trying this pan.

    1 Reply
    1. re: alyrianne

      Thanks for the nice reply. Four years later and my pans are still looking like new and I still love them both. His simple recipe for hamburgers is very good. I use it for most of my fish too. I really can't say enough about it and the easy easy clean up.

      Please let me know if you do buy it and how it works for you.

    2. I have slightly shallower but otherwise virtually identical one I use for so many things. It still looks new after 20+ years.

      1. A nice tool, but hardly Nobel material, right? I like the way the grate is formed to drop down over the pan rim, but otherwise it's just a grate over a pan--something most kitchens can accomplish without buying a pan.

        The idea of adding water isn't new, either. Strictly for broiling (and cleanup), it's a fine idea. But I think it will tend to steam roasted foods (the inventor seems to think this is a virtue), and whence the jus?

        Frankly, I think a pretty good equivalent for both broiling and roasting is to place the food DIRECTLY on the oven rack with a sheet- or cakepan underneath. This won't travel to table as nicely, but I'd replate anything that still had water in this pan, anyway.

        2 Replies
        1. re: kaleokahu

          The problem with that (using the oven rack) is that the slots are wider and it's harder to remove and clean. At least my oven racks. Also, I assume my racks are chromed and not stainless and that might make a difference in the long run.

          I have a couple smallish cooling racks: one that is round (maybe intended for steaming) and has similar 'feet' formed from the grate rods. I think I paid 25 cents for it and I use it over a burner for roasting peppers, or heating a tortilla instead of using a pan (yes, I can be that lazy-why wait?)

          I tried using it as a broiling surface (it's only 8 1/2 inches in diameter) over a small lower broiler pan. The slot openings are 1/2" It sorta looks like this::

          But this weber one looks better:

          If I had my way, especially with burgers and salmon that want to sink between the grates (same as an outdoor grill)... I'd have the support rails thicker and the slots a bit narrower.

          And that's the cleverness of his 'fork' tongs, they can get underneath and between the rails.

          1. re: alexrander

            Truthfully, I rarely use his 'fork' tongs, but when I do, they really make it easier to turn them over or remove them from my pan. I haven't had any problems over the years with fish or hamburgers 'sinking in' but the forks work great on fish.

            Because they are pretty big, I keep them in a separate place and usually forget that I even have them.