What Is a Broiler Pan Used For? | The 2-Piece Tray That Makes Broiling Work

A broiler pan is a two-piece oven tray that holds food under direct top heat while its slotted insert drains fat away to prevent smoke and flare-ups.

For the full breakdown, see our best Broiler Pan guide.

If you’ve ever pulled a tray of smoking, sputtering meat from under the top element, you already know the problem a broiler pan solves. The broiler pan is the two-piece setup that makes broiling work properly, and knowing how to use it matters for everything from steaks to fish fillets. It’s a simple tool, but it’s also one of the most misunderstood pieces of kitchen hardware. Here’s what it actually does and how to use it right.

What Exactly Does the Broiler Pan Do?

The broiler pan is designed for one specific job: cooking tender cuts of meat by direct heat from the oven’s top element or burner. The pan catches drippings while the slotted insert, or grid, elevates the food so fat drains away from the heat source. That drainage is the whole trick — it reduces spatter, cuts down on smoke, and lowers the risk of grease flare-ups that can ruin both dinner and your oven.

Manufacturer manuals back this up. GE’s documentation explains that the pan and grid are built for proper drainage of fat and liquids, and Maytag’s guidance says using the broiler pan and grid helps drain juices and avoid spatter and smoke. In short, the pan keeps the heat clean and direct while the insert keeps your food out of its own grease.

How Do I Use a Broiler Pan?

Using a broiler pan is straightforward, but the details matter. Place your food on the slotted insert, then center the assembled pan on an oven rack positioned directly under the broiler element or burner. Set the oven to broil mode and choose a temperature if your model allows it — Follow your manual’s guidance on the oven door position; some models require it closed, while others specify a broil-stop or open position. Turn the food once roughly halfway through for even browning. Preheating isn’t always required — some manuals say it’s unnecessary for broiling, while others suggest preheating when searing rare steaks for best results.

When broiling is done, remove the pan from the oven while still hot enough to pour off the grease into a proper container. Wash the pan and grid in hot, soapy water or with a scouring pad afterward.

What Are the Golden Rules for Broiler Pan Safety?

A few cautions appear in nearly every oven manual, and they’re worth taking seriously. Never use the broiler pan without its insert, and don’t cover the insert with foil — exposed grease can ignite when it pools. Keep the pan and grid out of a self-cleaning oven cycle, and never store a soiled pan in the oven between uses. Manuals also specify using the broiler pan that came with the oven, because each model’s pan is designed for that specific broiling setup.

What Else Should I Know Before Broiling?

Broiling works best on tender cuts — steaks, chops, chicken pieces, and fish fillets — since the intense top-down heat cooks quickly without breaking down tough connective tissue. Keep an eye on thinner items, as they can go from browned to burnt in under a minute. And if you’re shopping for a new pan to replace a worn one or upgrade your setup, our tested roundup of the best broiler pans on the market can point you toward a durable option that fits your oven.

Here’s a quick reference for the technique:

Just keep the insert in place, skip the foil, and clean up before the grease has a chance to set. That’s the entire skill — and it’s easier than most people expect.