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Old 01-22-2004, 21:29   #1
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Join Date: Dec 2001
Location: Washington
Posts: 3,431

Broiler pans

What is the hot ticket for broiler pans these days? I have a really old metal one that has seen much better days. It is a pain to clean up and needs replaced.

Do they make broiler pans with teflon coating, or will that not stand up to the heat? What are the options with regards to broiler pans?

Wayne02 is offline   Reply With Quote
Old 01-23-2004, 10:19   #2
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Join Date: Mar 2002
Posts: 1,384
I have two that I use on a regular basis. The large one (regular size broiler pan) does have a nonstick finish on the top surface. It's easy to clean, relatively speaking, ans I use it for ribs, or other sauced meats, primarily. I also have a smaller pan. It has a stainless bottom, and a cast iron grill surface. It works very well for steak, chops or burgers (for one or two people), but it is more of a pain to clean. I got both from either Williams Sonoma or other major cooking equipment catalog.
rdsharp is offline   Reply With Quote


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