Broiler-safe pans

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EliseT
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2004/11/16 07:25:55 (permalink)

Broiler-safe pans

My husband has been obsessively cooking Rao's Lemon Chicken for the last few months. I'm not one to complain, since the recipe rocks, but he is ruining all my pans!

The final stage of the recipe involves putting the chicken in a pan in the broiler, swimming in lemon sauce. So he can't use a cookie sheet or something flat. He has permanently burnt up 2 cake pans, a lasagne pan, and finally tonight he broke my pyrex pan right in half!

What kind of deep pan is broiler-safe and will not retain burns and cooked-on crispy bits?

Thanks for your advice.
#1

10 Replies Related Threads

    cindyloo
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    RE: Broiler-safe pans 2004/11/16 09:12:06 (permalink)
    I've never made Rao's lemon chicken, though it sounds wonderful. But I just had to say that last night must have been the night for pyrex breaking in half. Mine broke in the oven last night -- right down the middle. I had a pork loin roasting in it.

    Something strange going on is ovens across the USA last night.

    Cindy
    #2
    carlton pierre
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    RE: Broiler-safe pans 2004/11/16 09:22:30 (permalink)
    Perhaps the moon was full.

    carl reitz
    #3
    tmiles
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    RE: Broiler-safe pans 2004/11/16 10:27:42 (permalink)
    I saw some nice ones at Williams Sonoma on Sunday, but you will need to take out a 2nd mortgage to buy one.
    #4
    Pwingsx
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    RE: Broiler-safe pans 2004/11/17 00:50:28 (permalink)
    Couldn't he just take the pans and line them with foil to avoid the stuff cooking onto the surface? Or would it change the taste of the recipe?
    #5
    6star
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    RE: Broiler-safe pans 2004/11/17 02:52:49 (permalink)
    Have you tried lining the pans with Reynold's Release foil (or is our area just a test market for it)? It is foil that is coated(?) on one side (marked) so that things don't stick to it, even if they burn. I use it whenever there is something that will tend to stick to a pan or to foil, like the stuffing of a stuffed pork chop, sealed and baked in foil (like a foil dinner), and I haven't noticed any difference in flavor due to the Release foil. I am very much sold on it, even though it costs about 50% more than regular foil, but I do only use it when I know it will be needed to prevent sticking.
    #6
    lleechef
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    RE: Broiler-safe pans 2004/11/17 14:11:54 (permalink)
    Elise, ANYTHING made by Le Creuset can stand up to your husband's chicken! Since they're cast iron coated with enamel, you can start the dish on top of the stove and then huck it in the hottest broiler on the planet and you cannot destroy it! They make a myriad of sizes, shapes, depths and come in all price ranges. I love my Le Creuset. Another option would be a copper saute pan which can also go under the broiler after sauteeing on the stove. The copper is pricier but definately worth the money, I've had mine for over 25 years and it looks like new and I abuse it!
    #7
    renfrew
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    RE: Broiler-safe pans 2004/11/17 14:42:44 (permalink)
    i use heavy stoneware dishes for broiling stuff like that. No matter how hard that stuff burns on to it, all it takes is a bit of soaking and it all wipes clean. Easy to find, but you have better luck witht he thicker ones that are usually made in Portugal.
    #8
    Michelle Wiedemann
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    RE: Broiler-safe pans 2004/11/18 18:10:29 (permalink)
    I use parchment paper in everything for everything, I love it. You just pull it out and throw it away. I haven't washed a cookie sheet for forever! I also used foil release, it worked very well. I made these mini hotdog bacon wraps with brown sugar, and it is a very gooey mess, but nothing in the pan because the foil came right up!
    #9
    Michelle Wiedemann
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    RE: Broiler-safe pans 2004/11/18 18:12:31 (permalink)
    I forgot to mention, the neatest thing I found to clean the pans without all of that soaking was this spray from cascade. You spray it on and let it sit. It eats everything off, then you rinse with your sponge and you are done.
    #10
    MissKitty
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    RE: Broiler-safe pans 2004/11/19 14:59:11 (permalink)
    I would definitely go with Le Creuset if you can. Foil is great for short term but a Le Creuset pan will probably outlive you and its kinder to the environment. They really are hardy and well designed cookware, they look good as well, and the initial expense will pay for itself over and over. I think they come with a so-many years guarantee too ? What I love about them is that with the enamelling you can cook stuff with acidic ingredients such as citrus and canned tomatoes etc etc and the pan doesnt suffer.
    #11
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