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Most stoves come with a special two-part "broiling pan" designed to fit nicely into the designated broiling space.

Broiling Pans have moderately tall sides, up to 1 1/2 inches (4 cm), and a tray that rests on top. The tray has slits in it to allow drippings to fall down through. You put your food on this tray and place it under the broiler.

You can line the bottom of the pan with tin foil to make cleanup easier.

Unless the designated broiling space happens to also be the oven (because the broiler is just the oven's top heating element cranked to overdrive), most people store their Broiling Pans in that designated broiling space,

See Also:

Broil

Other entries for: Pans

Aebleskiver Pans, Appachatti Pans, Appakarai Pans, Baking Pans, Bread Pans, Broiling Pans, Cast Iron, Chafing Dish, French Roasting Pans, Frying Pans, Kanom Krok Pans, Meat Loaf Pans, Non-Reactive Pans, Non-Stick Pans, Quiche Pans, Roasting Pans

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