Whenever I broil something (like a piece of fish) in the oven, using either a 1/4 sheet pan or a 9 X 13 pan for example, any fats wind up burning onto the pan and I can't get the pan clean. It's almost like the pan which starts out nonstick winds up nonstick AND seasoned.
Is there a way to keep the pans from getting the fats burned on, even in the short time in the broiler, or is there a type of pan that resists the "seasoning" that goes on, so it's easier to get them clean?
As it stands now, we have a couple of pans that are safe to use in the broiler because they're already ruined. It would be nice to think there was a way to use whatever pan and not worry about it.
Best Answer
General advice, any time you're cooking something that is going to become one with the pan under high heat, cover the pan with foil before you put the stuff on it.
As another possibility you can buy a stoneware baking sheet. They season more like cast iron, so burned on fat is fine. Or you could just use cast iron...It's pretty much impossible to get something permanently stuck to cast iron, unless you were using it as a crucible to melt silver or something...