"Broiling pans have two parts: a top and a bottom. The top part has slats on the bottom that allow excess fat and grease to drip through, while the bottom part catches the drippings for easier clean up. If you bought a newer oven, your oven is second-hand, are in a rental, you may not have not gotten a proper broiling pan. But, the good news is that you can still use your broiler without one."
"one alternative is a cast iron pan, skillet, or griddle that is rated for at least 550 degrees Fahrenheit. If you use cast iron, you should rotate it halfway through for even baking. If you don't have any of those, your second best option is to use a roasting pan or the best kind of sheet pan to stand up to your broiler - just be sure to cover the pan in aluminum foil to prevent a mess."
Most ovens include a broiling pan with a slatted top and drip-catching bottom to remove excess fat and simplify cleanup. Missing a broiling pan does not prevent broiler use; cast iron pans, skillets, or griddles rated to at least 550°F are strong alternatives and should be rotated halfway for even cooking. Heavy roasting pans or sturdy sheet pans lined with aluminum foil can substitute if cast iron is unavailable. Small cuts can be placed directly on the oven rack with a sheet pan beneath to catch drips. Avoid Pyrex and Teflon-coated nonstick cookware under intense broiler heat. Broiling uses heat from above to caramelize exteriors, while grilling applies heat from below to add smoky char.
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