Honestly, lots of things—and it’s fast. Think steaks, chicken thighs, fish fillets, or shrimp. A thick ribeye? Broil it for 4-5 minutes per side, and you’ve got a steakhouse-quality crust without firing up the grill. Another hero: vegetables. Broil asparagus, broccoli, or bell peppers for a little char. It tastes like summer, but you’re barely sweating.
And let’s not forget the most important job: melting cheese. Ever made a grilled cheese but wanted it extra gooey on top? Pop it under the broiler for 30 seconds. Boom—cheese bubble heaven. Tacos, nachos, or just a pile of leftover pizza? Broil saves the day. It turns sad, cold cheese into a gooey masterpiece.
What Not to Broil (Please Don’t)
Okay, a few words of caution. Don’t broil delicate stuff like cakes, cookies, or mashed potatoes. That’s like putting a marshmallow in a campfire—it’s going to turn into a black, sad mess in under a minute. Also, be careful with glass bakeware. The sudden, intense heat can shatter it, and nobody wants a Pyrex explosion in their kitchen. Use a metal pan or a cast-iron skillet instead.
Another pro tip: Keep the oven door cracked open a few inches when you’re broiling. Most ovens are designed for this (check your manual, but it’s true for many). This helps the heat escape a little so the oven doesn’t overheat and shut off, plus it keeps the broil element firing. If you close the door completely, the oven might think it’s too toasty inside and turn off the broiler—ruining your perfect crust.
