Help Me Get Over My Fear of the Broiler!

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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published Jan 6, 2014
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Q: One of my resolutions for the New Year is to conquer my fear of the broiler in the old gas oven in my rental. It is the kind that is a drawer at the bottom of the oven. I love cooking and there aren’t many things I am afraid of, but I just haven’t been able to work up the nerve to do this. It looks so tight in there! Do you have any suggestions or tips?

Sent by Lena

Editor: Lena, I have the same type of broiler in my rental oven and one not-too-intimidating way I use it is to brown the top of a frittata. I cook frittatas most of the way through on the stove in a stainless steel frying pan or cast iron skillet, then pop the whole pan in the broiler for a few minutes, until the top is puffed and brown, and the frittata is cooked through.

Here is our how-to for making a frittata, as well as some tips for using the broiler:

→ How to Make a Frittata
→ Kitchen Basics: How To Use Your Broiler

Readers, do you have any tips or recipes for cooking in a drawer-style gas broiler?

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