"Doug Kanter" > wrote

> "Peter Aitken" > wrote in message

>> You can make many pans broiler-safe by wrapping the handle in a few
>> layers of foil.
>
> If that has worked for you with plastic handles, it's pure luck. I
> wouldn't recommend that to someone who might put the pan closer to the
> broiler element. Unfortunately, newgroup readers don't include a
> clueless-o-meter, so we can't tell who we're dealing with, ya know?

Well, broiling does involve putting the pan close to the element.
Otherwise it's called baking, no?

nancy