Best Broiler Pans of 2026

If the badge on the front of your range reads Whirlpool, Maytag, or KitchenAid, the fit question ends here. 4396923 is the OEM broiling pan and grid those ovens were designed around, which is why it's the one we point people to when the original walked off during a move or a remodel. It also supersedes a long list of older part numbers, so an aging range isn't a dead end.

The set is a porcelain pan with a porcelain grid, and the grid does the work that matters: it lifts a steak clear of the drippings so the underside browns rather than stewing, and the openings are wide enough to let a broiler element's heat get underneath. Porcelain isn't nonstick, though, and a quick wipe of oil across the grid before the meat goes down saves you a soak.

What the listing won't tell you is the size or a temperature rating, and that's worth knowing before you order. Measure your rack and confirm your model number against the cross-reference rather than assuming a Whirlpool-family badge means a drop-in fit, because the shape of these pans changed across model years. Past that, it's the least dramatic pan here, and that's the appeal: nothing clever, nothing to learn, just the part the oven was built to take.

1,025°F is an odd figure to print on a broiler pan, since home broilers top out somewhere around 525°F. What the number buys is margin — nothing in this pan is working near its limit at broiler temperatures — and the 1.75-inch base runs deeper than the OEM-style pans here, so a roast's worth of drippings stays put instead of creeping toward the rack and smoking.

It's the only pan in this group that says it's made in the USA, and it does the two jobs that matter. The slotted top drains fat and lets heat underneath, and the base is deep enough to work as a small roasting pan for a chicken or a meatloaf. We've also used the top as a crisp-up tray for bacon, which is not what it's sold for and works anyway.

Two things to watch. The porcelain grips — a light coat of oil on the top before a steak goes on is the difference between a rinse and a twenty-minute soak. And the rack can warp if a cold pan goes under a hot element, so slide it in as the oven preheats and let them come up together rather than adding it at the last second.

The rack and base also don't always seat as cleanly as they should, which is a small annoyance when you're carrying a loaded pan to the counter. Everything else — the depth, the headroom, the way a full pound of bacon fits without overlapping — is why it's the pick for broiling that runs hot and messy.

Thirteen inches by eight and three-quarters is the size that makes this one worth having. It drops flat into an RV oven, a toaster oven, or the small oven in a rental, where a full-size pan crowds the walls and fouls the door. For one or two people it's also simply the right amount of pan: a couple of pork chops, two burgers, four slices of bacon without a lake of grease running to the corners.

Build quality is better than the size suggests. The porcelain-on-steel is rated to 1,050°F, it's free of PFOA and PTFE, it goes in the dishwasher, and the set has enough heft that we didn't worry about it flexing under a small chicken. It's also the one pan here the maker says can go on an outdoor grill, which sounds strange until you picture a two-person dinner that doesn't need the oven at all.

The finish is where it gives ground. Coating can chip at the corners, so keep metal tongs off it and skip the scouring pad even when something burns on; a soft sponge and hot water handle nearly everything, and the dishwasher won't reach the damage a knife will. Store it with nothing stacked inside and it holds its looks season after season. For small-space cooking, that trade is worth it — none of the full-size pans here fit where this one does.

Two inches of depth doesn't sound like much until a whole chicken or a pork loin is giving up a cup of juice. The Bagean's base is the deepest of the full-size pans here, so drippings collect well clear of the rack instead of climbing toward the element and smoking, and the stated capacity runs to 20 pounds — a bird and a tray of vegetables underneath it.

The coating matters as much as the depth. This is porcelain, rated to 525°F, and the listing is right that ordinary Teflon-style nonstick has no business at broiler temperatures. It's dishwasher safe, which counts for something when the base is slick with rendered fat, and it comes out of the machine looking like it did on day one.

So it earns its place for the big cuts: a Sunday roast, a spatchcocked chicken, anything that drips. For a couple of quick steaks, though, the taller sides just put the food closer to the element, and we reach for a shallower pan on weeknights. It's a specialist, not the only broiler pan your kitchen needs — and porcelain still wants a thin film of oil on the rack, because at 525°F no coating releases on its own.

The widest pan in this group is also the newest, and that's worth saying up front: 16.75 by 13 inches takes a big tray of chicken thighs or a pair of T-bones without crowding, and the 550°F rating clears most home broilers with room to spare. Those extra inches are the whole pitch.

In practice the width is the difference between three steaks and four on the rack, and the porcelain coating here is formulated for broiler heat rather than the 450°F ceiling ordinary nonstick carries. The slotted top sits level in the base, the fat runs off cleanly, and the stated capacity of 20 pounds means you're limited by your oven rack, not by the pan.

What gives us pause is the track record. This is the newest design on the page and hasn't built up the years of hard use the older pans have, so we can't tell you how the coating looks after a hundred broiler runs. At 13 inches across it's also wide enough that a tight oven cavity will make you regret not measuring first, and the rim isn't finished as smoothly as it could be, so handle it with a towel when you wash it. For volume in a roomy oven, it's a good bet; for a first broiler pan in an unknown oven, start narrower.