Why You Shouldn't Put Oily Food Under Your Broiler

The modern kitchen is outfitted with a whole host of tools, gadgets, and conveniences that do a chef's-worth of important tasks, including toasters, air fryers, and microwaves. However, mot only is this equipment specialized and function specific, it is also potentially dangerous with lots of sharp edges and intense heat that when handled incorrectly can do a lot of damage to the food, to the property, and to the people around it.

The broiler, an element typically found in both your regular oven and your toaster oven, applies heat to whatever you put under it. Usually the broiler can be found on the roof of your oven. Instead of heating the air like baking or roasting, the broiler — while just inches away from the dish — simply blasts the food with direct heat, per Whirlpool. Because of its proximity and intensity, certain precautions must be taken to ensure safety.

Any dishes that are very oily or have been bathing in oil should not be placed in the broiler as they will inevitably catch fire, and oven fires are extremely dangerous and difficult to put out — not to mention your dish will be ruined. For the same reasons, any other flammable foods or materials like dried herbs, certain spices, or parchment paper should not be broiled.

According to EatingWell, certain vessels should not be used in the broiler either, as they may not have been designed to withstand such intense heat. Glass baking dishes will shatter, so porcelain or ceramic dishes will be better suited. Also, skillets or pans with nonstick coating or some sort of protective handle should not be placed in the broiler, as they could melt and taint that dish you worked so hard on.

When using the broiler please make sure that everything going into the broiler is safe and can withstand the heat, lest it all disappear in an oven shaped fireball.