| Janet Bostwick |
"Dee Randall" <deedovey@shentel.net> wrote in message
news:11oe9i6ehoregdb@corp.supernews.com...
> Has anyone ever used this pan (yikes - close to $50) or this idea when
> broiling. There's lots of hype on the site about it.
>
> http://waterbroiler.com/pages/745700/index.htm
>
> Thanks so much.
> Dee Dee
>
>
Yes, I was given a pan about 40 years ago made by West Bend. The idea is
simple. It doesn't eliminate all smoke, just that from drippings. Grease
also spatters from the tops and sides of hot fat, particularly during
intense heat like broiling. So you're still going to get smoke from fat
hitting the broiling coils and smoke from the spatters that hit the oven
sides. I see no reason why you couldn't test the setup with a pan and a
rack that you already have on hand to see whether you think it is worth it
or not.
Janet
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