I changed the Pommes Anna recipe by using extra virgin olive oil instead
of butter. I couldn't resist naming
them after myself after noticing
the middle part of my midddle
name spells drANNAn
"I LOVE the WaterBroiler Pan.
It made a great cook out of me."
"I can't believe it. The best results I've ever
had, and I'm a darned good cook. I don't
know how I've lived this long without this pan.
Not a word of hype or exaggeration.
I've never seen anything to beat this."
Mrs. O'Brien, Boca Raton, Florida.
"I LOVE this pan. Awesome Results with
the easiest clean-up ever."
"The WaterBroiler Pan is Fantastic.
A Must Have Item."
"Got it. Used it. Cleaned it. Loved it.
Worth every penny."
"Fantastic product. Cooked the
best hamburgers ever."
"Cooked the best roast chicken
we have ever eaten."
"I cooked four Cornish hens for Christmas .
We've never tasted juicier poultry."
"My wife's favorite pan."
Larry F. Byard, www.duxcw.com
"For the tired husband who is forced\to do
the pots and pans, it's the greatest invention
since the wheel. I cheer you everytime I do the
pots and pans." Robert L. Hays, Cleveland, Ohio
Potatoes drANNAn
"Great product.
What a relief it is to junk
my old broiler pan!"
Click Buy Now Button Below to Order
WaterBroiler Pan / Forkula Tongs Set
Withe 24 Page Recipe Booklet For
$100.00 with Free Shipping By USPS
To All 50 States. Orders from other counries have to pay shipping cost.
My 24 Page Recipe Booklet Comes with Pan.
Many Buyers say my Original Recipes
are worth the price of The Pan.
Chef Pierre Franey says in
The New York Times,
"The Drannan WaterBroiler Pan
works wonderfully, not only for
broilling but for a variety of things."
The Houston Chronicle says,
"Inventive Pan Eases Clean-up —
It Minimizes Smoke, Splatters, Scrubbing
"If there were a
Nobel Prize for Cookware
Design, You'd Get My Vote."
Scientist Invented Broiler - Roaster Pan
Easy Cleans in a Minute! No Scrubbing!
Broil Steaks and Burgers Under Your
Oven Broiler and Roast a Chicken in
Your Oven with No Smoke! No Splatters!
No Flare-ups! No Scrubbing Ever!
The WaterBroiler - WaterRoaster Pan is
The Most Versatile Pan Ever Devised.
Best Broiler Pan. Best Roasting Pan.
Paella Pan. Baking Pan. Gratin Pan.
Pie Pan. Serving Pan. Cooliing Rack.
Crumb Catcher. Bund Cake Cooling.
Here are a Few Things You Can
Easily Cook With This Amazing Pan.
Barbara Flanagan in her insightful
book, Flanagan's Smat Home, says,
"The broiling pan of the future is here,
its design informed by Lee Drannan Smithson's
conviction: The broiling process is not inherently
brutal, but is, in fact, a peaceful cooking
technique made violet and disgusting by
"ill-con ceived" broiler pans.
In 1975, a new kind of broiler pan was
quietly launched by Lee Drannan Smithson,
a chemist in Dayton, Ohio. He trademarked
his invention, a deceptively simple device as the
WaterBroiler™ - WaterRoaster™ Pan and he has
been selling it to consumers, one by one, via
direct mail and website ever since. Its simlicity
only dramatizes its success, which comes from
not doing what other pans have done.
After a pan full of burgers or chicken legs haves
been broiling for a while, the first surprise is
silence. No splashing, no burbling, no sizzling,
no screeching of the smoke alarm. When the
meat is done, it tastes the way it looks, just like
like ad copy always says: moist on the inside, crisp
on the outside. Afterwards, the pan needs
no scouring, just a trip through the dishwasher's
regular cycle. That his innovation has not become
a mainstream commercial product, as ubiquitous as the colander, explains a lot about design.
Unless the product can sellitself, by looking like
what it's supposed to look like, it can't compete
in the big marketplace. A product that needs
explaining, like his, is a hard sell.
And that's part of its charm. It reminds you that
that the big companies don't have all the answers
after all. The inventor/entrepreneur is still
alive and well, cooking silent burgers in Ohio."
Chowhound.com Says,
"The Absolute Best Broiler Pan."
"The best roasting pan you will ever buy."
"I LOVE this pan. Retired Chef
who hates doing dishes."
"1000 times better than the broiler
pan that came free with my oven."
"Works just as described. My husband
LOVES the WaterBroiler Pan.
Easy to Clean. Steaks were Great."
Click Next Video for Eye-Opening PROOF
that You Really Can Broil Hamburgers on
The WaterBroiler Pan with
No Smoke! No Splatter! No Flare-ups!
The video is about 2 minutes since the video has
been speeded up. It took 15 minutes
to make the video but every frame is
show. Watch Video to the end to see me
instantly turn the burgers and the onion
with my Forkula™ Tongs invention.
The Forkula is also a great Outdoor Grill Tool.
No more hamburgers with a kitchen spatula!
"Why doesn't the whole world
know about this pan?"
Some of the Recipes in the Booklet
Best Hamburgers in the World.
Tenderloin.Roast Chickened Half-a-Ham. Garlic Shrimp.
Broiled Bananas and Pineapple.
Several Original Recipes That
don't use WaterBroiler Pan.
don't use the WaterBroiler Pan.
Tortilla Soup. Dulce de Leche Ice Cream.
Bread Pudding made withMicrowave
Baked Bread!
Soused Apple Cake,
Groom's Cake at Weddings.
Start Broiling and Roasting on my inventive Pan, and
I will Gain a Grateful Friend for Life, and You will Gain
A Lifetime of Healthy, Trouble-Free Broiling and Roasting.
SSSSapere posted this review on Cooks Illustrated Bulletin Board:Board:
"I bought Drannan's WaterBroiler, guessing that the Pan would not
be as ideal as it claims, but still better than the usual broiler pans.
In other words, I thought it was too good to be true, but since he
promised a money-back guarantee, it was a low-risk experiment.
It turned out that the pan delivered everything it claimed.
I used to avoid broiling due to the mess and smoke.
Now I broil almost every day. It may sound sappy but this pan
has really changed the way I cook. And no, I am not a paid
spokesperson for the product... just a converted skeptic."
https://www.chron.com/food/article/inventive-pan-eases-cleanup-1568932.php
Home is the 1869 Bossler mansion in St. Anne's Hill, a 30-room house that would have had servants to do the cooking,
Smithson, a bachelor, is the ultimate quick cook.
His idea of cooking is to unwrap the meat, put it on the pan
and tuck it in the oven.
He doesn't even season the meat until after it has cooked.
"It takes me all of three minutes," he says. "And that includes cleaning the pan." Make that The Pan. For the pan that he designed, trademarked and has been selling for 30 years is the secret to his success in the kitchen.
He calls it a WaterBroiler, which does double duty as a WaterRoaster. Designed to eliminate smoke, splatter, flare-ups and tedious scrubbing, it is a two-part pan so simple it invites skepticism.
Smithson designed and trademarked the pan while he was working as a chemist at Wright-Patterson Air Force Base. He had become disenchanted with grilling because of concerns about the carcinogens that can be produced. He turned to broiling, but "that was a mess and a chore" because of the broiler pan. Being a scientist, he decided to find a better way and developed the WaterBroiler.
"The old-style broiler pan is the problem," he says. The top is made of aluminum, with slits and what he calls "stupid holes." Aluminum is a great conductor of heat, so the drippings from the food sizzle, smoke and bond to the aluminum rack.
"The smoke comes from the rack, not the meat," he says.
Smithson designed a round, two-part broiling pan of stainless steel, which happens to be a poor conductor of heat. The drippings don't stick and scorch. The rack resembles a grill rack, which elevates the food over the pan. Both are blessedly dishwasher-proof, though they can easily be cleaned with no more effort than washing a dinner plate.
The secret of the pan, he says, is part design and part technique. He advocates adding a cup and a half of water -- cold water, specifically -- to the pan. His voice, which still has traces of his Mississippi boyhood, goes up a few decibels when the word "steam" is muttered.
"Don't tell them it makes steam," he said recently while cooking a whole chicken, half a ham and salmon fillets on his pan. "It takes two hours at 350 degrees for the water to reach a boiling point." And 350 is his preferred temperature for roasting meats and poultry. The broiling takes a matter of minutes, and his chicken cooks in an hour and a half, so, he says, the liquid never comes to a boil.
The water -- or broth or wine, if you like -- slowly evaporates, adding moisture to the oven and the meat or poultry. And the water catches the fat drippings and prevents bake-ons, he explains patiently.
That is how he cooks, at least four days a week. He may grill only one day a year, but he roasts a chicken once a week.
"I've cooked thousands of chickens," he says.
In another variation on traditional technique, he declines to truss the bird, saying that trussing adds to the cooking time by holding the legs close to the body. And he unconventionally starts the bird breast up, turning it breast down after an hour. The evaporating water keeps the breast moist, he says. To prove his point, he pulls one out of the oven.
And salmon cooked with a rub of oil, a sprinkle of freeze-dried dill and some minced and cooked fresh fennel remains moist even when cooked well done on the WaterBroiler.
"Lee Drannan Smithson calls himself a
Scientist. Inventor. Occasional Caterer.
Add to that, minimalist and iconoclast —
for in his kitchen, he smashes some of the prevailing wisdom of home cooks.
How I Invented The Revolutionary
WaterBroiler™ - WaterRoaster™ Pan that
Turns Broiling and Roasting into a Joy.
Ann Heller, food Editor of Dayton Daily
News says , "Dayton Inventor's
WaterBroiler™ and Forkula™
Make Life Easier for Home Cooks."