Kitchen

[HonnyBrown]

I've recently discovered oven broiling, so today I bought a roasting pan with a removable rack. It's by Faberware. I'm mainly interested in the rack.

When I looked at it later, it says it's good in ovens as hot as 450 degrees. I'm sure broiling is much hotter. Has anyone used a roasting pan in a broiler? Or should I just use the rack with another pan?

[Poodlepet2]

I have a metal roasting pan with a "coated" V rack: I don't think I would broil in the V rack. I was just thinking about this because we are having duck which I will use the V rack for. I do have to broil the duck in the end and I have decided not to use the V rack...my roasting pan is several years old and I lost the care instructions, but I have a feeling there are temperature limits. Poodlepet

[HonnyBrown]

Thanks Poodlepet.

I actually used it to broil chicken breasts last night for dinner. That thing is amazing! The chicken was charred nicely and the drippings were easy to get to. And it's nonstick, so that's a plus.

[Carmie]

My oven is electric and pretty new and when I use the broiler, the temp reading says it's 550 degrees.

I have never used a roaster pan to broil. I don't think I could get the food close enough to the element in a roaster pan. Food should be about 4 inches from the flame or element to broil.

FYI: a couple of years ago, I needed a new broiler pan. I looked everywhere and didn't like anything out there. One day I happened to come across a broiler pan on line, with a 100% return guarantee, so I took a chance and bought it.

OMG, it's the best pan ever. You put a little water in the pan and the rack goes on top. It cooks great and is so easy to clean...no more thick grease and soaking overnight. My pan looks like brand new and I use it for something a couple times a week.

I have gifted a few and everyone loves it. If you ask Santa for one, he can find it at www.waterbroiler.com

I wouldn't mind having another one, so if you see Santa, ask him to bring me one too.

[Poodlepet2]

Carmie, I am impressed with this pan. I love broiling, but I like many others hate the cleanup. I pretty much read the entire article and the explanation as to how it works make sense, but I just want to make sure: I will still have drippings after roasting, right? That is really important. Did you get the Forkula as well? I was seriously considering All Clad because my non- stick roasting pan must be nearing the end of its life. ( I pulled it out last night: it's a Tod Engish and the pots that came with the set didn't last. There is allegedly no PTFE , but I don't trust the brand). It certainly is not as expensive as All Clad! Poodlepet

[HonnyBrown]

Carmie, do you broil at the top in the oven space or underneath the oven where you open that drawer?

Mine is in the oven space.

[Carmie]

Let me try to answer your questions.

When I broil with my waterbroiler pan, I add a little water to the bottom and the dripping from the meat falls into the water. I could use the pan drippings for gravy if I wanted to. The clean up is wonderful..no burnt on mess that needs to be soaked off and no stains.

Occasionally, I roast a small piece of meat or make a casserole in the waterbroiler pan with or without the rack. When I roast meat, there are pan drippings.

I own the forkula, but forget to use it most of the time. It makes hamburgers easy to pick up, but I don't think I really needed it. It is nice though and well made.

I use a range with a double oven. The top oven has broiler elements and I broil my meat there in the oven. We own a travel trailer and I use the broiler under the gas oven space when I cook in there. So I use my pan in both styles of ovens and with both electric and gas.

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I have a roaster too. It's a large aluminum roaster with a lid. I don't like a roaster pan without a lid. I, like my mother before me, do not like the dark granite roaster pans. When I roast a turkey, chicken, beef or pork, I season the meat, add onions, celery and put the lid on...I do not add water and I don't need to with this type roaster pan.

Mine looks exactly like this one I found on the internet. It's about 40 years old now.

There are some expensive covered roaster pans out there, but I usually pay about $35 for one like in the picture. I bought one for all my adult children.

This roaster pan will not fit in small ovens, but it sure makes the best roasts in my opinion.

If I want to broil, I use the waterbroiler pan. If I want to roast, I use the covered roaster pan. For me, I like using both pans for different things.

[Poodlepet2]

Thanks Carmie: you answered my question. This water broiler pan is for me! I can't ever remember roasting anything with a cover-it makes sense: you keep the moisture in. I rarely do roasts because DH has gout. Chicken, duck and fish are our main protein sources. A few year ago I gave Ina Garten's method of roasting chicken a try and I haven't looked back. You start off at a high temp(450) and then I reduce it to 400. I use a probe thermometer and I take Miss. When out at 170, and I cover the lady with aluminum. She continues to cook as she rests and is moist and tender. Thank you so much for telling us about this pan: I can't wait to get it! Poodlepet

[CinNC]

The water broiler pan looks great!! I have been searching for oven safe racks to put in sheet pans or large casserole dishes as I want to try baked chicken wings

[HonnyBrown]

Carmie, you answered my question also!

Mine is a shallow roasting pan with a sturdy rack. I am going to test drive a pork shoulder this afternoon!