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01-14-2021 07:18 PM - edited 01-14-2021 08:33 PM
I always broil steaks, hamburgers and pork chops. I make my own very inexpensive "waterbroiler" by adding a small amount of water to my ordinary broiler pan. Dripping just float on the water requiring minimal clean up with no burning on.
01-14-2021 07:28 PM
@jlynn14 Normally, I use a roasting pan to roast and a broiler pan to broil. I have broiled pork chops and there was enough drippings in the water broiler pan to make gravy. You only add about 1/2 water into the pan to broil.
If you use it as a roaster pan, you wouldn't have to add water and the drippings would collect as normal. You can use the pan with and without water.
I always use a little water when I broil. I make bacon wrapped scallops and don't put water in the pan and I do broil them that way. I also broil bacon in the pan without the water.
01-14-2021 07:32 PM - last edited on 01-15-2021 02:12 PM by Beth-QVC
@PA Mom-mom wrote:
@ECBG I found the website:
It's listed at $75.00. I'll have to think about that.
The same seller has them on e-bay for about $60 which includes shipping without the tongs...which IMO are not all that great anyway.
01-14-2021 08:08 PM
I don't for a couple of reasons. I just have a "thing" about that high heat. I have a small Hamilton Beach indoor grill that I use to sear steaks, and I'm okay with that because the spattering is minimal. The problem I've had with using the broiler is that my oven ended up being a mess. The water broiling pan mentioned here sounds like a solution, but I'm just not in the habit of using the oven broiler.
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