Whenever I broil something (like a piece of fish) in the oven, using either a 1/4 sheet pan or a 9 X 13 pan for example, any fats wind up burning onto the pan and I can't get the pan clean. It's almost like the pan which starts out nonstick winds up nonstick AND seasoned.
Is there a way to keep the pans from getting the fats burned on, even in the short time in the broiler, or is there a type of pan that resists the "seasoning" that goes on, so it's easier to get them clean?
As it stands now, we have a couple of pans that are safe to use in the broiler because they're already ruined. It would be nice to think there was a way to use whatever pan and not worry about it.