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.
I used my prototype 18/8 Stainless Steel Pan and Rack a few times for
broiling and roasting and it worked with No Smoke, No Splatter, and
No Flare-ups, but the drippings slightly stuck to the drip pan.
As I was washing the pan, I got an idea. What if I poured COLD 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.
I later found out the water, when Roasting, added a small 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 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 Steels are The Best for Cookware!
The High Chromium And High Nickel Content of
18/8 and 18/10 Stainless Steel makes those metals
impervious to acidic foods, more durable, and
polishable to a very smooth, mirror finish for easy cleaning.
Here's an Instant 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 for everyday use,
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.