Description says to place over pan with water to prevent splatter. Doesn't the steam prevent crisping? Isn't it better to put paper towels in pan?
1556827
My experience with this rack is using it in either an indirect grilling/smoking method or slow roasting in the oven...Direct heat grilling leads to possible burning of the large end of the leg before chicken is actually done cooking...I would suggest the pan would only be used in an oven roasting scenario and if so I would put the pan well below the rack to catch drippings and allow for browning...I love mine on the smoker...Hope this helps...
1556828
I put it on the grill directly on the grates with no pan. I have not experienced any splatter.
2139942
There are 2. I love mine. If you steam something like Chinese buns use parchment paper to prevent sticking and cut slits in it w/a sharp knife. It won't matter if you steam veggies.
1763893
I don't know as I only have one pan. It would be a lot off bother to put paper between them.
647737
Hi Nancy, I'm Joe. Believe it or not we have 2 of these and they're very good for almost anything. For steaming veggies, I put about 2 inches of water, and place a large colander over the pan, put whatever veggies in it, cover with lid and let the steam do its job. I also use it to steam hamburger or hot dog buns. We've had these about 2 years now. What I would suggest is that every time you take get ready to use it put 2 or 3 drops olive oil, swish it around with a paper towel. This will help keep pans non-stick properties. Be sure to keep an eye on the water level. Hope this helps, Joe
190480
Inside or outside of the pan? I've used FARBERWARE Cookware for many years and never had a problem as described. I scrub my stubborn stains with Barkeepers Friend, works every time!
482142
You don't need to put a pan under it. Actually I think if you do put a pan under it, it will not work as it's suppose to. If you are worried about grease, you could put a pan on the bottom rack so that way if anything drips it catches it. I haven't used mine yet, but have seen other people say how this works.
69448
Yes, it's "safe" to have it touching the food. But, it gets messy, even on top of a bowl, not touching the food. So, in direct contact with something wet like gravy or melting cheese, it will be even more difficult to clean. I think I commented in my review that a damp paper towel works better.
1642125
Cuisnart says to hang them so they don't get scratched. I don't have any way to do that, so I just put a couple of paper towels in the bottom before I stack them. It seems to work.
1745253
You can use a regular grocery bag and half a paper towel at the bottom to reduce splatter. It wont be pretty but it should work.
597519
Although I haven't had any issues with splattering, I'm sure if you turn the heat up enough and have enough oil/grease etc caught in the grooves, you may get splatter.
391828
Pamela, did you ever try this? I'm also interested in whether it will crack if I use a pan of water to make steam for artisan bread.
272382
Cover does not prevent crispiness. It is not a tight seal, it just prevents splattering. Fish comes out perfect with cover closed.
831223
Not sure of the correct method but I always allow pans to cool before washing them. So far, so good.
672631
Yes....I do both. No problems, just make sure you have enough water in the pan.
117875
Mine does that too. It hasn't caused any problems though; no splattering or loss of heat. I was considering finding a way to put a gasket on, but it truly does work fine being a bit wobbly.
2064496
Where did you get an instruction booklet. I have a users guide and it says nothing about adding water. However, it would make sense that food would stick or burn without. Most chafing dishes use water in the base.
196199
I put a dishtowel at around my pot just in case. I have washed it once - cold water, hang dry. It worked fine but I prefer to spot clean or use the dish towel preventatively because I want it to last as long as possible.