GE Part Number Broiler Pan and Rack

Before getting this, we were pan frying our steaks in non-stick cookware and it just isn't the same. They were always soggy, soggy, soggy. I didn't want to go with a cast iron skillet either because it still has the same problem as the non-sitck pan we were using -- the splatter! This broiler pan was just what we were looking for, since our oven didn't come with one. Now, at least the mess stays in the oven and cooking most steaks is super-quick: 6-10 minutes most of the time and depending on thickness. Tip: I found it very difficult to clean off the baked-on fat and juices after broiling beef so close to the flame, especially when you don't have meat covering the whole surface and any juices that aren't covered by meat get really baked on. This happened to me when I had to broil 2 batches of steaks and the second batch was smaller. To make cleanup easier, place foil over the grill portion, press it down to form into the recesses as best you can, wrap the edges over the sides of the grill 1" or so, then use a butter knife to make slits in the foil where the grill slits are. This method makes it much easier to clean while still allowing the juices to drain and avoid soggy meat, which is the whole purpose of a grill pan like this. Note: I don't want to use pan cleaner sprays with heavy chemicals.