Key takeaways
- Choose a rack with a handle or cutouts that you can grab with oven mitts
- Look for a pan depth that holds drippings without spilling when moved
- Consider a two-piece system so you can wash parts separately
A broiler pan has two parts: a shallow pan that catches drippings and a slotted rack that holds food above them. The best one fits your oven with room for air to circulate, is made of material that tolerates intense heat, and cleans without a fight. Size and construction are the two choices that matter most.
What a Broiler Pan Does
Broiling cooks food with intense heat from above. Fat drips through the slots into the pan below, which keeps it from smoking on the food and reduces flare-ups. It is useful for steaks, chops, sausages, chicken pieces, fish fillets, and melting cheese. A pan that is too shallow or flimsy can warp in the heat, while one that is too large will not fit under your element.
Measure Your Oven First
Before buying, measure the interior width, depth, and the clearance between the rack positions and the top element. Typical broiler pans are in the range of 12 by 16 inches or larger, but ovens vary, especially in apartments and smaller wall units. Leave at least an inch of space on the sides for airflow. Check the oven manual for the recommended pan type and distance from the element.
Material Comparison
| Material | Pros | Cons |
|---|---|---|
| Porcelain enamel on steel | Affordable, easy to wipe when new | Enamel can chip and rust if damaged |
| Stainless steel | Durable, resists corrosion | Food can stick; may warp if thin |
| Aluminized steel or aluminum | Conducts heat well | Not all are dishwasher safe |
| Nonstick coated | Easy release and cleanup | Coating may not tolerate max broil heat |
| Cast iron | Heavy and very durable | Heavy to handle, needs seasoning |
Check the manufacturer’s maximum temperature rating. Some nonstick coatings are not meant for direct broiler heat, and a broiler can exceed those limits quickly.
Rack Design
The slotted lid or rack should sit securely on the pan and not slide around when you open the oven. Raised ridges help elevate food, and slots should be wide enough to let juices drain but narrow enough to hold thin items like asparagus. A rack that is removable and dishwasher friendly saves time. Rigid construction is key, as a flexible rack can bend under a heavy steak.
- Choose a rack with a handle or cutouts that you can grab with oven mitts
- Look for a pan depth that holds drippings without spilling when moved
- Consider a two-piece system so you can wash parts separately
Preventing Smoke and Fire
Excess grease on a broiler pan can smoke or ignite. Trim visible fat from meat, avoid heavily oiled marinades, and add a small amount of water to the drip pan to reduce smoking, as long as the pan is not nonstick-limited. Keep the oven door slightly ajar only if the manufacturer says to do so for broiling, since some electric models require it and gas ones do not. Never leave the oven unattended, and keep a pot lid or baking sheet nearby to smother any grease fire. Use proper heat resistant oven mitts when removing the pan.
Cleaning Strategies
Soak the pan in hot soapy water soon after use, before grease hardens. For baked-on residue, a paste of baking soda and water, left for a while, can loosen stuck bits. Avoid abrasive pads on enamel and coated surfaces. Lining the pan with foil can reduce cleanup, though foil must not block the slots or cover the entire rack, as it can trap grease and cause flare-ups. Alternatively, pick a pan that is designed to be easy to scrub. Many shoppers like a stainless steel broiler pan with rack because it tolerates strong cleaning.
Alternatives If You Cannot Find the Right Fit
A rimmed baking sheet with a wire cooling rack set inside works for many broiling tasks, provided the rack is oven-safe and the pan is heavy enough not to warp. You can search for an oven safe wire rack and sheet pan set that fits your oven. This setup is also handy for roasting and baking, so it earns its storage space.
Foods That Work Well Under the Broiler
Thin, quick-cooking items do best: steaks about an inch thick, pork chops, bone-in chicken thighs that have been partially roasted first, fish fillets, shrimp skewers, sausages, and vegetables like peppers, zucchini, and asparagus. Broiling is also a good finishing step for gratins, casseroles, and open-faced sandwiches that need browned cheese. Thick roasts and large cuts of meat usually cook better with other methods because the outside would char before the center is done.
Position matters. Racks closer to the element brown faster and risk burning, while a lower rack cooks more gently. For a one-inch steak, many recipes use a position several inches below the element, but your oven’s design can change that, so read the manual and watch closely the first few times. Turn food once halfway through for even browning, and use tongs rather than a fork so juices stay in the meat.
Do not line the entire pan and rack with foil in a way that blocks the slots. Instead, wrap only the pan bottom if you want easier cleanup and keep the rack open so fat can drain away from the food.
Frequently Asked
Do I need a broiler pan at all?
Not strictly. A sturdy sheet pan can handle many broiling jobs, but a dedicated broiler pan with a rack helps keep fat away from food and is useful for steaks and chops.
Why did my pan warp?
Thin metal expands unevenly under intense heat, particularly when cold food hits a hot pan. Heavier gauge pans warp less.
Should I preheat the pan?
Preheating can help produce a better sear on thick cuts, but follow the instructions for your pan material and oven.
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