Broiling cooks food with intense direct heat from above, ideal for steaks and fish. A broiler pan or cast iron skillet works well for high-heat durability.
• Broiler Pan
• Drip Tray
• Preheat your broiler to the desired temperature, typically high heat.
• Place the broiler pan with the slotted top and drip tray underneath to catch any grease or drippings.
• Arrange the food (e.g., meats, vegetables) in a single layer on the slotted top.
• Position the broiler pan in the oven, typically on the top rack to be close to the heat source.
• Keep the oven door slightly ajar (if your oven allows) to let excess heat escape.
• Monitor the food closely, as broiling cooks quickly and can burn easily.
• Flip the food halfway through for even browning.
• Remove the broiler pan carefully using oven mitts.
• Let the food rest briefly before serving.
• Step 1: Allow the pan to cool completely before cleaning.
• Step 2: Soak the slotted top and drip tray in warm, soapy water to loosen any grease or residue.
• Step 3: Use a brush or non-abrasive sponge to scrub the slotted top and tray.
• Step 4: Rinse thoroughly and dry completely to prevent rust.