On Feb 12, 7:58 pm, (KW) wrote:
> For the first time in many years, I have an oven with a decent broiler.
> I got out of the habit of using the broiler, but now that I have the
> opportunity, I'd like to use it more often. My apartment doesn't allow
> outside grills, so broiling might be a partial substitute.
>
> The problem is that my oven didn't come with a broiler pan. I can put
> food under the broiler on a baking sheet, but that doesn't allow liquid
> to drain away the way a broiler pan does (and if it doesn't have high
> enough sides, the liquid ends up on the bottom of the oven). Most
> broiler-safe pans with racks are intended for roasting, so the racks are
> too wide for small food like zucchini slices, chicken pieces, etc.
>
> I've looked for a broiler pan in stores, both online and off, but most
> of them seem small and/or flimsy. (And I'm a little skeptical of putting
> a "nonstick" broiler pan under the high heat of a broiler, especially
> for foods that require longer cooking times.)
>
> Any suggestions for finding a good, heavy duty broiler pan, or a
> substitute that would work well?
>
> Karen

In a pinch, I've used a cookie sheet with sides, and then a cooling
rack on that- keeps the food off of the cookie sheet