All the time. Place tin (aluminum) foil on the top portion, and on the bottom portion.
Cut slits in the foil on the top portion.
Clean up is like 1 minute.
So, what’s called el grill (del horno, not to be mistaken with a parrilla or grille) in Spain: the coil on the ceiling of the oven, used to “golden” the top of lasagne, moussaka, etc. rather than to cook strips of meat (which is what the info I found on the internet called for). Thanks for the explanation, because what I found assumed that people know wth the broiler is.
We use it occasionally. Normally if we’re in too much of a hurry to use the grill, or it’s too cold/raining outside. If you line the bottom part of the broiling pan with foil it makes cleanup much easier; you only have to scrub the top part.
I also use it to finish off pizzas/casseroles/whatever needs a litte more browning on top.
Yes, exactly, except that here in the US, it is also commonly used to cook meat, too, as it provides a high and concentrated source of heat. I personally prefer to use a cast iron pan heated up high on a stovetop for that sort of application. (Or, of course, a traditional grill, in which the heat comes from below.)
I will occasionally use it. Not usually for meats, as I have a cast iron grill pan (I also have a Foreman grill, but I find it worthless for cooking and it sits in its box in the basement). When I use it, I generally use a half-sheet pan with a wire rack. The pan will be foil lined, and the rack sprayed with cooking spray. The rack is still a pain to clean. Occasionally I will just use my cast iron pan under the broiler, heating it up before placing the meat in so that it browns both sides without flipping. I don’t use the grill pan that came with the oven…the wire rack allows for much greater airflow around the food.
I voted other because while I use the broiler fairly regularly I never use it for chops or steaks and never with the broiling pan.
I use it to add colour to things I’m baking that are done but need a little colour on top, grilling chicken and for some casserole type dishes.
The basic difference between a grill and a broiler is that a grill heats from underneath and a broiler heats from above.
I’ve never used it for meat, but mexican pizzas, toast, and things like that. I always put down foil, because I’m lazy.
I’ve done that, and seems easier than messing with the broiler pan and rack. One thing that might make it easier is to wad up the foil on the half-sheet pan and throw it away. (Like FairyChatMom said.) Put the rack upside down on the pan, and making sure its on a flat steady surface pour in a half inch of boiling water - to soak the rack.
I always use foil and a baking sheet. I don’t have much need for the drip pan, especially if it’s for a tuna or salmon steak or for browning cheese.
I’m still confused. What you guys are calling a broiler, I have always known as a griller. What you guys call a grill I would call the barbecue, or baking.
I use it with the broiler pan all the time, but not often for chops or steaks - chose “other”. Most often I broil chicken.
Colloquially, a grill is often called a barbecue. But speaking precisely, barbecue is not a device but rather is a method of cooking which you do in a pit or a smoker with very low heat, not on a grill (what you call a barbecue), although many grills can be converted into smokers by reducing the number of coals and adding damp wood chips. Grilling, strictly speaking, is done on a grill which is a grate with high heat coming form underneath. Broilimg is done in a broiler, which is an upside down grill, with the heat coming from above.
Those are the precise terms, but there is considerable variation in local usage.
I’ve never owned a broiler that produced enough heat to really sear a steak or chop into crusty perfection. I was happy when they invented stove-top grill pans, because I can get those babies heated really hot. I once asked a salesman at a restaurant supply place if I couldn’t buy a restaurant-grade broiler (“salamander”) for home use, and he told me that that would invalidate our fire insurance!
However, home broilers do parmesan cheese toast just fine, as well as blackening tomatoes and tomatillos perfectly for salsas.
So yes I do use my broiler, just not for meat.
hmm, I should have asked in the OP if Ranges/Stoves outside America have a broiler feature. I’ve always had Electric Ranges in my apartments and home that I bought.
As a kid, several relatives had Gas Stoves, but I never paid much attention to the broiler. All I ever used was the burner to heat up a few things. The pilot lights were bad on my Grandmothers stove, and we had to light the burners or oven with a match.
I’ve learned a few tricks from this thread. I had never considered using a Broiler to crisp up pizza or casseroles. That’s a neat trick I’ll start using.
Waitaminit. I just looked at your Wikipedia link. It explains very clearly in the first two sentences the differences in American and British terminology. Why are you still confused?
I broil a lot of fish. As others have said, I also use it for browning (like finishing a Shepherd’s Pie) and melting cheese. I have some leftover sirloin that I will slice and make into a steak sandwich tomorrow night. I will put some provalone on top and put it under the broiler to finish it.
Fair enough, I probably shouldn’t be, I was going for the joke, but even so I don’t know why there’s such an opposing difference of terms. Your further claim that Barbecue is a cooking style and not a device also seems counter to all evidence, even with your concessions.
Oh, do we want to get in what is barbecue? Oh, yes, let’s.
Ascenray is right. With some qualifications, but he’s hinted at them, so I’m sure he knows exactly what they are.
Depending on where you are in the US, barbecue can be a fairly loose or a fairly precise term. Where I’m at, the term “barbecue” can refer to the device you cook on, or to cooking meat over high heat (which is more precisely “grilling.”) Traditionally, in the US, barbecue is a low-and-slow cooking method, usually involving wood and smoke. It’s basically a type of hot smoking. Even further, in some parts of the US, barbecue is specifically a type of meat (usually pork shoulder or whole hog) prepared in this manner. So, you can order barbecue by the pound in certain places in the US, and you’ll get barbecued pork.
Personally, I use the terms precisely. When I make steaks, I get out the grill and grill them. When I make barbecue pork, I get out the smoker and barbecue some shoulder. I never refer to my grill as a barbecue.
Feel free to Google “Grill vs barbecue” for further edification. It can be a very contentious and exhausting subject.
I use it all the time but unless I am making gyros or fajitas it is never the focus.
I kinda think it as another sheet pan, just with an extra layer.