Natwerk Designs

Alternatives to putting water in your broiler pan to catch drippings?

I saw on 'America's Test Kitchen' a segment where they put kosher salt in the bottom of a pan to catch drippings from steaks they were cooking in the oven. I've tried this a few times with chicken and it does clump up the grease to a degree and with no smoke. It helps with clean-up but you do use a lot of salt. It got me wondering about other alternatives to water to catch drippings when cooking, because I'm always worried I'll slosh the water out of the broiler pan into the oven (its happened a few times already). Any ideas?

Public Comments

1. I always just put tin foil in the bottom!
2. We usually put meat on top of thick slices of onions. The onions carmelize and soak up the flavor of the meat. I once burned my entire forearm pulling out some ribs when I got sloshed and it took over a month to heal. I was lucky it didn't scar. I usually use flour to soak up the grease when I wash the pans. Kosher Salt is very pricey to waste like that. Oh and that non-stick foil they have is great stuff.