What Are The Substitutes For A Broiler Pan? (Find Out Now!)

A broiler pan is an excellent method for cooking steaks, roasts, and various meats and vegetables. Broiling is similar to grilling in that it uses direct heat, but broiling employs a heat source from above, while grilling uses a heat source from below. Broiler pans are also sometimes called broiler roasters, broiling pans, or oven roasters in some recipes.

Broiler pans characteristically consist of two sections: a low-walled pan and a slotted cooking surface or broiler lid. This system allows the lower pan to catch any fat drippings without the grease flaring up and burning the food. Meanwhile, you can heat the food on the upper pan directly. Since the process of broiling diverts excess fat and grease, experts recommend broiling as a healthy alternative to roasting or baking.

If you don’t have a broiler pan, don’t sweat it! There are several things you can use instead. The main characteristics of a broiler pan are that it can withstand high temperatures and drain excess grease. To achieve those same results without a broiler pan, you can use a roasting tray with a wire rack, a sheet pan with aluminum foil, a cast iron pan, or even a baking sheet and cooling rack.

Since broiling involves heating the food directly at 550 degrees Fahrenheit, a broiler pan must withstand high temperatures. Additionally, a broiler pan needs two components, a lower pan for the juices and an upper pan for the meats (or veggies).

Broiler pans are typically made from stainless steel or porcelain enamel. The upper pan, or broiler lid, is the slotted cooking surface that allows the juices, fat, and grease to drip down into the lower pan. Since you have contained the fat and oil in the lower pan, you don’t have to worry about them igniting or burning your food.

Perhaps you didn’t want to commit to buying a broiler pan just yet. Or maybe you didn’t even know what a broiler pan was. And you’re not alone– most people don’t know how to take advantage of this magical little setting. The process of broiling can sound intimidating, but it’s simple.

You don’t even need a broiler pan to make the most of your broil setting. Now that you know what a broiler pan does, you can achieve the same result with your trusty, familiar cookware in your kitchen. We’ve assembled a list of the best broiler pan substitutes.

Even if you don’t have a wire rack, your roasting pan can still make a great broiler pan substitute. The wire rack allows fat to drain from the meat, but you can create that same effect by layering your meat on top of your vegetables in your roasting pan. By making your vegetable layer the “lower pan,” you create a space to catch any juices or drippings. The result is super flavorful vegetables and tender meats.

Roasting pans are just large deep pots that are used for roasting meat in the oven. The material that is used in the construction of a roasting pan is the same as a broiler pan. In most cases it is stainless steel, but it may also be cast iron, hard anodized aluminum, or enameled steel, as all of these can withstand incredibly high temperatures.

When thinking about an appropriate broiler pan substitute, a baking tray probably doesn’t cross your mind. But if you’re broiling meat to get the best flavor, you only need to separate the meat from its juices. And although a baking tray doesn’t have walls, it can still be utilized as the lower pan.

For a broiler pan substitute that you can improvise at home, wrap a cooling rack in aluminum foil. Poke holes in the foil to allow the fat to drain. Place the foiled cooling rack over the greased baking tray and pop it into the top rack of your oven.

As you can see, you can still use the broil setting to achieve crispy veggies, succulent meats, or cheesy casseroles even without a broiler pan. It’s easy to make your own broiler pan substitute– just create an upper rack and ensure that all components can withstand high temperatures.

Your broiler pan alternative should be non-reactive, meaning it won’t react with the food that is being cooked. Stainless steel cookware and cast-iron pans with an enamel finish are considered nonreactive. Whereas, aluminum, non-enameled iron, and copper are reactive. With reactive pans, acidic foods can cause damage to the pot and also transfer metal into your food.

You also want your cooking surface to be non-stick, as this will reduce the change of your food getting burnt under high heat and also simplify the cleaning process.

Tough metal pans are ideal when cooking with a broiler. Stainless steel is the favorite for broiler pans since it can tolerate high temperatures better than most. Additionally, stainless steel is often coated in enamel for extra protection. Aluminum broiler pans are cheaper and can warp easier.

Don’t use glass dishes or cookware with your broil setting. Glass will crack under the broiler’s high temperature. Don’t use any cookware with plastic or silicone handles with your broil setting, as they will melt. Remember that you are subjecting your broiler pan substitute to the hottest temperatures of your oven, so ensure that all components are broiler-safe.