Here's How I Invented My Simple-Looking Pan to Be
Smoke-Free, Splatter-Free, Flame-Free, and Scrub-Free.
Everything about the Design of my Pan Has
A Scientific Reason for Being
Which Makes it Work Wonderfully.
The Rack is Right. The Metal is Right. The Shape is Right. The Size is Right.
The Handles are Right. Most Broiler Pans don't even have handles!
The 18/8 Stainless Steel Wire Rack is Right
The perforated sheet metal rack on Common Broiler Pans is
The Main Broiling Culprit.
Only a small fraction of drippings can drip through those sparsely
spaced small holes or slots. It was a hellish design from the Git-Go.
Most of the drippings puddle on those sheet metal racks to get
Hot and Smoke, Splatter, Flare-up, and Burn into Tenacious Black Char.
The WaterBroiler 18/8 Stainless Steel Wire Rack allows virtually ALL
the drippings to Instantly Drop through the rack into the drip (Drop) Pan.
Absolutely no smoke, no splatter, and no flare-ups come from this rack.
After using my prototype 18/8 Stainless Steel Pan and Rack a few times for
broiling and roasting Without Water, it worked with no smoke, no splatter, and
no flare-ups, but the drippings slightly stuck to the bottom of the drip pan.
As I was washing the pan, I got an idea. What if I poured COLD Tap Water
into the pan before broiling and roasting to prevent the sticking?
I poured a cup and half of Cold Tap Water into the pan, and I broiled three
hamburgers and the water prevented sticking and made the drip pan clean
like a breeze. The water slightly evaporated (did NOT steam) when broiling
and roasting to add a beneficial amount of moisture to the oven to keep the
food juicy and succulent. That is when I decided to trademark my
broiler-roaster pan invention as The WaterBroiler®-WaterRoaster™ Pan..
The 18/8 Stainless Steel Metal is Right.
Both The drip Pan AND The Wire Rack are made of 100%
18/8 Stainless Steel for More than Beauty and Endurance.
18/8 Stainless Steel is a poor heat conductor, the perfect metal for a
broiler-roaster pan that does NOT need to get HOT to cook perfectly.
Of course, the pan gets hot, but not as hot as quickly as broiler-roaster pans
made of good heat conducting aluminum, black porcelain steel, or clad metals..
Buyer Beware when Buying 'Stainless Steel' Cookware!
Did you know? There are Over 100 Types of
'Stainless Steel' based on Chemical Composition!
By definition, "Stainless Steel" is any iron based alloy that contains
at least 11% Chromium. Stainless Steel that meets that minimum
definition is NOT good for Cookware. It is reactive to acidic food.
18/8 Stainless Steel contains at least 18% Chromium and 8% Nickel.
18/10 Stainless Steel contains at least 18% Chromium and at 10% Nickel.
18/8 and 18/10 Stainless Steel are The Best for Cookware!.
The small 2% difference in Nickel makes no practical dfference.
The High Chromium and Nickel content of 18/8 and 18/10 Stainless Steel
makes these metals impervious to acidic foods, more durable, and
polishable to a very smooth, mirror finish for easy cleaning.
Here's a Way to Test Your 'Stainless Steel' Products:
A magnet will STICK to cheap stainless steel that contains No nickel.
A magnet will NOT STICK to expensive 18/8 or 18/10 Stainless Steel.
The Round Pan is Right
Unlike rectangular pans that are too big and impossible to clean,
This Round Pan is Thoughtfully Designed To Fit IN Divided Sinks.
To Fit IN Dishracks. To Fit IN Dishwashers.
And, To Hang Beautifully on your Potrack for Daily Access
"Used 11 times the first week! Helps my diet."
The Size is Right
Unlike typical broiler-roaster pans, the 12 Inch Diameter Round
Pan (not including handles) is the perfect size for most households.
It holds 6 small Hamburgers, 4 NY Strip Steaks, A Rib-Roast for 8,
Half-a-Ham, An 11 Pound Turkey, or a Pork Crown Roast with 14 Chops..
It's so easy to Use and Clean, it's also perfect for Singles and Couples.
The Handles are Right
The Easy-to-Grip Handles are Welded to
The WaterBroiler-WaterRoaster Pan Where They Belong.
Most broiler pans don't even have handles!
Some foolish broiler pans have handles on the rack!
Most roasting pans are carelessly designed with no-handles or dropped
handles which are difficult to lift-up without burning your fingers.