"Nancy Young" > wrote in message
...
>
> "Doug Kanter" > wrote in message
> ...
>>
>> "Nancy Young" > wrote in message
>> ...
>>>
>>> "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?
>
>> Apparently, one must explain everything here. Pans with plastic handles,
>> and SOME non-stick surfaces will be ruined if put under a broiler. The
>> plastic handle part can be proven easily at home. The latter warning can
>> be confirmed by reading the paperwork that comes with your cookware.
>
> Huh? No kidding, that was my point. I fail to see how covering the
> handle shields it from the direct proximity of the heat of the broiler.
> You are the one who said:
>
> 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?
>
> nancy
>

I didn't say the foil would necessarily shield the handles. What I tried to
point out was that if it worked for Peter, it may've had something to do
with how close his pan was to the element. But, without knowing that, it's a
tricky thing to suggest to someone else.