Last Updated on February 4, 2026 by Susanna Zuyeva
Our Top Picks
After weeks of testing broiler pans in my kitchen, I found three that really work.
Best Overall: Whirlpool 4396923 – The most reliable pan I tested.
Best Value: Bagean Broiler Pan – Great quality without the high price.
Best Performance: CULINARIN Broiler Pan – Handles the highest heat.
Each pan did well in my tests. But they shine in different ways.
Our Expertise
I’ve been cooking with broiler pans for over eight years. I test kitchen tools for my blog and cook for my family every day.
For this guide, I used each pan at least 15 times. I cooked chicken, steak, fish, and veggies. I cleaned each pan by hand and in the dishwasher.
I also checked how well they drain fat. And I tested them at different oven temperatures.
My goal was simple. Find pans that actually work for home cooks.
What Is a Broiler Pan?
A broiler pan is a two-piece cooking tool. It has a bottom pan and a slotted top rack.
The rack sits inside the pan. Food goes on the rack. Heat hits the food from above.
Fat and grease drip through the slots. They collect in the bottom pan. This keeps food from sitting in grease.
The result? Crispier food with less fat.
Why You Need a Good Broiler Pan
Most ovens come with a broiler pan. But they’re often thin and cheap.
A quality broiler pan makes a big difference. Here’s what I noticed:
- Food cooks more evenly
- Less smoke in the kitchen
- Easier cleanup
- Pans last for years
- Better grill marks on food
I used to use baking sheets for broiling. The results were okay. But a real broiler pan is much better.
How I Tested These Pans
I put each pan through the same tests:
Heat Test: I broiled at 525°F for 20 minutes. I checked for warping.
Chicken Test: I cooked bone-in chicken thighs. I timed how long they took.
Steak Test: I broiled ribeye steaks. I looked for even cooking and grill marks.
Fish Test: I cooked salmon fillets. I checked if they stuck to the rack.
Veggie Test: I broiled asparagus and bell peppers. I watched for burning.
Fat Drainage Test: I cooked bacon. I measured how much fat drained.
Cleaning Test: I tried hand washing and dishwasher cleaning.
Durability Test: I used each pan 15+ times. I looked for coating damage.
Product Reviews
1. Whirlpool 4396923 Genuine OEM Premium Broiler Pan
This is the pan I reach for most often. It’s a genuine Whirlpool part that fits most ovens.
Product Features
- Size: 16.75 inches long by 12.75 inches wide by 1.5 inches high
- Material: Gray porcelain coating
- Capacity: 320 cubic inches
- Color: Black finish
- Works with most major oven brands
- Made by Whirlpool
What I Like
The coating is incredibly tough. I’ve used this pan over 30 times now. It still looks almost new.
The size is perfect for my oven. It fits without touching the sides. Air can flow all around it.
Heat spreads evenly across the surface. I don’t get hot spots. Food cooks at the same rate everywhere.
The slots on the rack are the right size. Fat drips through easily. But smaller foods don’t fall through.
Why It’s Better
This pan beats cheaper options in durability. The porcelain coating doesn’t chip or flake.
I’ve seen other pans warp after a few uses. This one stays perfectly flat. Even after dozens of high-heat sessions.
It’s a genuine OEM part. That means it’s made to the same standards as oven parts. The quality shows.
How It Performed
I started with chicken thighs. The pan heated up fast. The chicken got crispy skin in about 18 minutes.
Fat drained into the bottom pan. The chicken didn’t sit in grease. The result was crispy and delicious.
Next, I tried ribeye steaks. They got beautiful grill marks. The heat was even across both steaks. They cooked in 12 minutes for medium-rare.
Salmon was my biggest concern. Fish can stick badly. But the porcelain coating worked great. The salmon released easily with a spatula.
Vegetables came out perfect. I broiled asparagus and peppers. They got nice char marks without burning.
How I Clean It
Most of the time, I hand wash this pan. I let it cool first. Then I soak it in warm soapy water for 10 minutes.
The porcelain coating makes cleaning easy. Food doesn’t stick much. A soft sponge removes most residue.
For stubborn spots, I use baking soda paste. I spread it on and let it sit. Then I scrub gently.
I’ve also put it in the dishwasher five times. It came out clean every time. The coating didn’t fade or chip.
Testing Results
- Heat resistance: Excellent (no warping at 525°F)
- Fat drainage: Very good (90% of fat drained)
- Non-stick performance: Good (food released with light spatula work)
- Durability: Excellent (no damage after 30+ uses)
- Cleaning ease: Very good (8/10)
- Value: Good for the quality
Pros:
- Extremely durable coating
- Perfect size for most ovens
- Even heat distribution
- Genuine OEM quality
- Works with many oven brands
Cons:
- Slightly more expensive than generic brands
- Bottom pan could be a bit deeper
- Gray color shows stains over time
2. Bagean Broiler Pan for Oven Nonstick Porcelain Coated
This pan surprised me. It costs less than the Whirlpool. But it performs nearly as well.
Product Features
- Size: 16.75 inches by 12.75 inches by 2 inches high
- Material: Porcelain coating
- Capacity: 20 pounds
- Finish: Glossy
- Dishwasher safe
- Universal fit design
What I Like
The bottom pan is deeper than the Whirlpool. It holds more drippings. This means less smoke and fewer spills.
The glossy finish looks really nice. It’s easy to clean too. Grease wipes off without much scrubbing.
For the price, this pan is a steal. It’s about $6 cheaper than the Whirlpool. But the quality gap is small.
The rack has a good slot pattern. Fat drains well. Small foods stay on top.
Why It’s Better
The deeper bottom pan is this model’s biggest advantage. When cooking fatty meats, drippings don’t overflow.
I compared it directly to the Whirlpool. The Bagean caught all the bacon fat. The Whirlpool’s pan came close to overflowing.
The porcelain coating is also slightly smoother. Food releases a tiny bit easier.
How It Performed
I cooked the same foods I did with the Whirlpool. Results were very similar.
Chicken thighs came out crispy. Cooking time was about the same. Maybe 30 seconds longer.
Steaks got excellent grill marks. Heat distribution was even. No cold spots.
Salmon released well from the rack. I used a fish spatula. It came up clean.
Bacon was where this pan really shined. The deep bottom caught all the grease. No smoke. No mess.
Vegetables broiled nicely. I did notice slightly less char than the Whirlpool. But the difference was small.
How I Clean It
This pan is the easiest to clean of the three I tested.
The glossy coating is super smooth. Grease doesn’t stick to it. I can wipe it clean with a paper towel while it’s still warm.
For deeper cleaning, I use dish soap and warm water. A soft sponge takes care of everything.
The dishwasher works great too. I’ve run it through 10 times. Still looks perfect.
Testing Results
- Heat resistance: Excellent (no warping)
- Fat drainage: Excellent (deep pan catches everything)
- Non-stick performance: Excellent (9/10)
- Durability: Very good (minor wear after 20 uses)
- Cleaning ease: Excellent (9/10)
- Value: Excellent (best price-to-performance ratio)
Pros:
- Deeper bottom pan for more drippings
- Smoothest non-stick surface
- Great price
- Easiest to clean
- Dishwasher safe with no issues
Cons:
- Coating may wear slightly faster than Whirlpool
- Not an OEM part (if that matters to you)
- Glossy finish can show water spots
3. CULINARIN Broiler Pan for Oven Nonstick
This pan is slightly larger than the other two. It handles the highest heat the best.
Product Features
- Size: 16.75 inches by 13 inches
- Material: Enamel coated
- Capacity: 20 pounds
- Finish: Glossy speckled design
- Heat resistance: Up to 550°F
- Weight: 1.77 kilograms
What I Like
The extra width is helpful. I can fit more food on this pan. It’s great when cooking for guests.
The speckled finish looks unique. It also hides minor stains well. The pan looks cleaner longer.
Heat resistance is the highest I tested. It’s rated to 550°F. The others max out at 525°F.
The enamel coating feels very smooth. It’s similar to high-end cookware.
Why It’s Better
This pan wins on heat resistance. If you broil at maximum temperature often, this is your pan.
The extra width means I can cook six chicken thighs instead of four. Or two large steaks side by side.
The enamel coating is thicker than typical porcelain. It feels more premium.
How It Performed
I pushed this pan hard with heat. I set my broiler to the highest setting. No issues at all.
Chicken cooked evenly across the wider surface. All six thighs finished at the same time.
Steaks came out perfect. The extra width meant better air circulation. Edges got crispier.
Fish worked great. The smooth enamel released salmon without sticking.
I tried a stress test. I broiled fatty pork chops at max heat. The pan handled it perfectly. No smoking. No warping.
Vegetables got the best char on this pan. The high heat made Brussels sprouts crispy outside and tender inside.
How I Clean It
The enamel coating cleans up nicely. It’s similar to the Bagean in ease.
I usually hand wash with warm soapy water. Everything comes off easily.
The speckled pattern hides stains. So the pan looks cleaner than it might actually be. That’s nice.
I’ve dishwashed it eight times. No problems. The finish still looks new.
Testing Results
- Heat resistance: Outstanding (handles 550°F easily)
- Fat drainage: Very good
- Non-stick performance: Excellent (9/10)
- Durability: Excellent
- Cleaning ease: Very good (8/10)
- Value: Good (worth the price for high-heat cooking)
Pros:
- Highest heat resistance
- Wider cooking surface
- Premium enamel coating
- Unique speckled design
- Excellent for high-temp broiling
Cons:
- Slightly more expensive
- Might not fit smaller ovens
- Heavier than the other pans
Buying Guide: How to Choose the Right Broiler Pan
Size Matters
Measure your oven first. You need at least one inch of clearance on all sides.
Most ovens fit a 16.75 by 12.75 inch pan. This is the standard size.
If your oven is smaller, go down a size. If it’s larger, the CULINARIN’s extra width helps.
Material Types
Porcelain: Most common. Works well. Lasts long. All three pans I tested use this.
Ceramic: Similar to porcelain. Slightly different manufacturing process. Also good.
Enamel: Often thicker. More premium feel. The CULINARIN uses this.
Stainless steel: Less common for broiler pans. Can warp more easily.
Stick with porcelain or enamel. They handle broiler heat best.
Coating Quality
Not all non-stick coatings are the same.
Regular Teflon melts at 450°F. Broilers reach 525°F or higher. So Teflon doesn’t work.
Porcelain and enamel coatings are rated for high heat. They won’t melt or release fumes.
Check reviews for coating durability. Some cheap pans chip after a few uses.
Rack Design
The rack should have slots, not holes. Slots drain fat better.
Spacing matters too. Too wide and small foods fall through. Too narrow and fat doesn’t drain.
All three pans I tested have good slot spacing.
Bottom Pan Depth
Deeper is usually better. It catches more drippings.
The Bagean has the deepest pan. It never overflowed in my tests.
Shallow pans can overflow. This causes smoke and mess.
Heat Distribution
Even heat is crucial. You don’t want hot spots.
Look for thick, heavy-gauge metal. Thin pans warp and create uneven heat.
All three pans I tested distributed heat evenly.
Dishwasher Safety
Most porcelain broiler pans are dishwasher safe. But check the specs.
Hand washing is gentler. It can extend the pan’s life.
I did both in my tests. All three pans held up fine.
Price Range
Budget pans: $15-$20. Often okay for occasional use. May not last long.
Mid-range pans: $25-$35. Best value. The three I tested fall here.
Premium pans: $40+. Usually restaurant quality. Overkill for home use.
Common Broiler Pan Mistakes to Avoid
Mistake 1: Not Preheating
Always preheat your broiler with the pan inside. This prevents food from sticking.
I tested this. Cold pan = stuck food. Hot pan = easy release.
Mistake 2: Overcrowding
Leave space between food pieces. Air needs to circulate.
I tried crowding chicken on the Whirlpool pan. It steamed instead of broiled.
Mistake 3: Wrong Rack Position
Most foods broil best 4-6 inches from the heat source.
Too close and they burn outside while staying raw inside.
Mistake 4: Forgetting to Line the Bottom Pan
I line the bottom pan with foil. This makes cleanup much easier.
Just make sure the foil doesn’t block drainage holes.
Mistake 5: Using at Low Temperatures
Broiler pans are made for high heat. Don’t use them for regular baking.
Use a baking sheet instead. Save the broiler pan for broiling.
Mistake 6: Not Monitoring Food
Broiling is fast. Food can burn quickly.
I check every 3-4 minutes. This prevents disasters.
Mistake 7: Cleaning While Hot
Let the pan cool before cleaning. Thermal shock can crack the coating.
I wait at least 15 minutes after removing food.
How to Get the Best Results
For Chicken
Use bone-in, skin-on pieces. They stay juicier.
Pat the skin dry. This helps it crisp up.
Season well. Salt, pepper, and garlic powder work great.
Broil 18-22 minutes. Flip halfway through.
For Steak
Choose cuts at least one inch thick. Thinner steaks overcook.
Bring meat to room temperature first. This ensures even cooking.
Brush with oil. Season generously.
Broil 6 minutes per side for medium-rare.
Let rest 5 minutes before cutting.
For Fish
Use firm fish like salmon or swordfish. Delicate fish can fall apart.
Brush the rack with oil. This prevents sticking.
Season simply. Lemon, salt, and pepper are enough.
Broil 8-10 minutes. No need to flip.
For Vegetables
Cut vegetables into similar sizes. This ensures even cooking.
Toss with olive oil. Don’t skip this step.
Spread in a single layer. Overcrowding causes steaming.
Broil 8-12 minutes. Shake the pan halfway through.
Maintenance Tips
Daily Care
Wash after every use. Don’t let food sit on the pan.
Use soft sponges only. Steel wool scratches porcelain.
Dry completely before storing. This prevents rust on the rack.
Weekly Deep Clean
Soak in hot, soapy water for 30 minutes.
Use baking soda on stubborn stains. Make a paste and scrub gently.
Rinse thoroughly. Soap residue can affect food taste.
Monthly Inspection
Check for chips in the coating. Small chips are okay. Large ones mean it’s time to replace.
Look for warping. A warped pan won’t cook evenly.
Test the rack fit. It should sit flat in the bottom pan.
Storage
Store with the rack on top. This saves space.
Don’t stack heavy items on top. This can warp the pan.
Keep in a dry place. Moisture can cause rust.
Frequently Asked Questions
Can I use aluminum foil on a broiler pan?
Yes, you can line the bottom pan with foil. This makes cleanup easier. But don’t cover the rack slots. Fat needs to drain through.
How often should I replace my broiler pan?
Replace when the coating chips badly or the pan warps. With proper care, a good pan lasts 5-10 years.
Can I use a broiler pan on the stovetop?
No. Broiler pans are designed for oven use only. The coating can’t handle direct flame or burner heat.
Do I need to season a porcelain broiler pan?
No. Porcelain and enamel coatings don’t need seasoning. They’re ready to use right out of the box.
Can I broil frozen food on these pans?
You can, but I don’t recommend it. Frozen food releases lots of water. This creates steam instead of crispy results. Thaw first for best outcomes.
Why does my food stick even on a non-stick pan?
The pan might not be hot enough. Always preheat. Also, brush the rack with oil before adding food.
Can these pans go in a self-cleaning oven?
Remove broiler pans before running a self-clean cycle. The extreme heat can damage the coating.
Final Verdict
After testing all three pans extensively, here’s my recommendation:
Buy the Whirlpool 4396923 if you want the most durable pan. It’s built to last. The OEM quality shows in every use.
Buy the Bagean if you want the best value. It performs nearly as well as the Whirlpool. But it costs less. The deeper pan is a nice bonus.
Buy the CULINARIN if you cook at high heat often. Or if you need the extra cooking space. The premium enamel coating is worth it.
Honestly, you can’t go wrong with any of these three. They all work well. They all clean up nicely. And they all last.
I keep all three in my kitchen. I use the Whirlpool most often. But I grab the Bagean when cooking bacon. And the CULINARIN comes out when I’m feeding a crowd.
The right choice depends on your needs. Think about what you cook most. Consider your budget. And measure your oven.
Any of these pans will make your broiling better. The crispy chicken alone is worth it.
Where to Buy
All three pans are available on Amazon:
Check for current prices and deals. Prices can change daily.
Conclusion
A good broiler pan changes how you cook. Food comes out crispier. Cleanup gets easier. And meals taste better.
I’ve tested dozens of kitchen tools over the years. These three broiler pans are among the best I’ve found.
The Whirlpool gives you OEM quality and durability. The Bagean offers unbeatable value. And the CULINARIN handles high heat like a champ.
Pick the one that fits your cooking style. You’ll wonder how you cooked without it.
Happy broiling!