You reach for a broiler pan and find the cabinet empty. The chicken's prepped, the oven's heating, and you need a way to get that high-heat sear without smoke filling the kitchen.
Broiler pans lift food above drippings, allowing heat to circulate and fat to drain. Swaps vary by how well they handle high heat, whether they include a rack, and how much clearance they give for airflow.
Below are Broiler Pan substitutes that vary by shape, size, and heat flow.
Roasting pan, baking sheet with a rack, and cast iron skillet replace a broiler pan best because they handle **high heat** and let fat drip or evaporate instead of pooling. We prioritize **heat + airflow** first, then adjust positioning so food browns without steaming. Grill pan or foil pan also work, however we keep a gap under the food to prevent soggy undersides.
7 Quick Broiler Pan Substitutes That Work
These swaps range from heavy-duty roasting pans to lightweight foil trays. Pick based on what you're cooking and whether you need fat drainage.
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| # | Substitute | Best For | Ratio | Key Note |
|---|---|---|---|---|
| 1 | Roasting Pan | ✨ Both | 1:1 | Similar heat; may not fit broiler |
| 2 | Baking Sheet Rack | 🍳 Cooking | 1 sheet + rack | Less drip depth |
| 3 | Cast Iron Skillet | 🍳 Cooking | 1:1 | No drip tray; smoky flavor |
| 4 | Grill Pan | 🍳 Cooking | 1:1 | Shallow; adds grill marks |
| 5 | Foil Pan | 🍳 Cooking | 1:1 | Thin; single-use |
| 6 | Cooling Rack | 🍳 Cooking | Rack over sheet | improves; no pan heat |
| 7 | Glass/Ceramic Dish | 🍳 Cooking | 1:1 | No rack; watch heat limits |
1 - Roasting Pan
A roasting pan with a rack mimics a broiler pan's two-tier setup. Heat circulates around the food while drippings collect below.
The rack may not fit perfectly under a broiler element. Measure your oven's clearance before placing the pan on the top rack.
Use the same oven temperature and timing as the recipe calls for. If the pan sits lower than a standard broiler pan, add 2-3 minutes to account for the distance from the heating element.
*Skip if::* your oven has limited vertical space or you need a pan that slides easily into a narrow broiler drawer.
Roasting Pan with Rack
Works for: large cuts of meat, whole chickens, anything needing airflow and drip collection
**Skip if**:: your broiler drawer is shallow or you need a compact pan for small portions
Baking Sheet + Rack
Works for: vegetables, thin steaks, anything that fits on a standard half-sheet
**Skip if**:: you're cooking fatty proteins that release a lot of grease
2 - Baking Sheet Rack
A rimmed baking sheet paired with an oven-safe cooling rack replicates the lift-and-drain design. The rack holds food above the pan, allowing heat to reach all sides.
Here's what to know:
- Use a heavy-gauge rack rated for oven use (not plastic-coated).
- Line the sheet with foil for easier cleanup.
- Position the rack in the center of the sheet so fat drips into the pan, not over the edge.
- Watch the first few minutes-thin racks can bow under heavy items.
Grease pools on the sheet instead of draining into a deeper well. Empty the sheet halfway through if fat starts smoking.
*Skip if::* you're broiling bacon, sausage, or anything that releases more than a few tablespoons of fat.
3 - Cast Iron Skillet
Cast iron holds high heat and delivers a hard sear under the broiler. No rack means no drip separation, so fat stays in the pan.
The surface browns quickly-sometimes too quickly. Move the skillet to a lower rack if the top chars before the inside cooks through.
- Preheat the skillet under the broiler for 3-5 minutes before adding food.
- Use tongs or a spatula to flip; the handle will be extremely hot.
- Expect a richer, slightly caramelized flavor from the fat pooling around the edges.
Smoke can build up fast. Run the vent fan and crack a window if you're cooking fatty cuts.
*Skip if::* you need to drain grease during cooking or your skillet is too small to fit the protein.
| Use | Ratio | Notes |
|---|---|---|
| Thin steaks | 1:1 | Sear fast; flip once |
| Chicken thighs | 1:1 | Preheat skillet; watch drippings |
| Vegetables | 1:1 | Cut into similar sizes for even browning |
4 - Grill Pan
Grill pans add ridges that lift food slightly and create char lines. Fat drains into the valleys, though not as much as with a full rack.
The ridges mimic outdoor grilling but don't provide full airflow underneath. Flip halfway through to get color on both sides.
*Skip if::* you're broiling large roasts or anything that needs consistent fat drainage throughout cooking.
5 - Foil Pan
Disposable aluminum pans work for single-use broiling. They're thin, so they heat quickly but don't retain warmth like heavier options.
- Place the foil pan on a sturdy baking sheet for support-thin aluminum can buckle.
- Skip the rack unless you have a separate oven-safe one that fits inside.
- Use for smaller portions (chops, fillets, vegetables) rather than heavy roasts.
- Discard after use; trying to wash these often tears the foil.
Heat distribution is less even than with a roasting pan. Rotate the pan once if you notice uneven browning.
*Skip if::* you're cooking something heavy or need a pan that can handle repeated high-heat use.
6 - Cooling Rack
An oven-safe wire rack set over a rimmed baking sheet improves food and lets fat drip below. The rack provides airflow, but the sheet itself doesn't conduct heat like a broiler pan's bottom tray.
- Confirm the rack is rated for oven use (no plastic coating or thin wires that bend).
- Line the sheet with foil to catch drippings.
- Center the rack on the sheet so grease doesn't run over the sides.
Food crisps well on top but may cook more slowly underneath since the rack blocks direct heat from the pan. Flip thicker cuts halfway through for even browning.
*Skip if::* you need a single piece of cookware or want the bottom of the food to sear directly.
7 - Glass/Ceramic Dish
Oven-safe glass or ceramic baking dishes handle roasting and gentle broiling. They distribute heat evenly but lack a rack, so food sits in its own juices.
Heat limits matter. Most tempered glass is safe to 450°F, but sudden temperature shifts can cause cracking.
- No rack means no airflow underneath-flip food once for even color.
- Glass retains heat longer than metal, so carryover cooking continues after you remove the dish.
Avoid placing a cold glass dish directly under a hot broiler. Let it warm gradually in the oven first.
*Skip if::* you're using the broiler's highest setting or need a rack to keep food elevated.
Before You Swap Your Broiler Pan
Most of these substitutes handle high heat and allow fat to drain, but the right choice depends on what you're cooking. For large roasts, a roasting pan with a rack comes closest to a broiler pan's two-tier design.
For quick weeknight proteins or vegetables, a baking sheet with a cooling rack delivers similar results without the bulk.
- Closest match - Roasting pan with rack for lift and drainage
- Easiest grab - Baking sheet and cooling rack in your cabinet
- Heavy-duty option - Cast iron skillet for intense searing heat
Frequently Asked Questions
Yes, but food will sit in its own fat and steam instead of crisping. Flip halfway through and pour off excess grease to get better browning.
A broiler pan is shallower and designed to fit close to the heating element, while a roasting pan is deeper and often larger. Both include racks, but roasting pans may not fit in narrow broiler drawers.
Not recommended. Foil can tear, letting grease drip onto the oven floor and cause smoke or flames. Always place foil in a pan or on a baking sheet.
Sometimes. If your substitute sits lower in the oven or doesn't have a rack, add 2-3 minutes and check doneness with a thermometer. Thinner pans may cook faster, so watch closely.
Only if it's labeled oven-safe and rated for high heat. Avoid placing cold glass directly under a hot broiler-thermal shock can cause cracking.
7 Best Substitutes for Broiler Pan
Ingredients
Equipment
Method
- Choose the substitute by use: roasting pan for large roasts, baking sheet + rack for vegetables and thin steaks, cast iron for an intense sear.
- Prepare the tool: center an oven-safe rack on a rimmed sheet and line with foil for easy cleanup, or preheat a cast iron skillet 3-5 minutes.
- Measure oven clearance before broiling with a roasting pan; if the pan sits lower than a broiler pan, add 2-3 minutes to the recipe timing.
- Manage fat: empty a baking sheet halfway through if grease pools or flip thicker cuts halfway for even browning and reduced smoking.
- Support thin pans: place a disposable foil pan on a sturdy baking sheet to prevent buckling and spills under high heat.
- Safety and checks: confirm racks are oven-safe, avoid placing foil directly on the oven rack, and check doneness with a thermometer or visual cues.
