When broiling steak, chops or the like in a gas-range, the suet that is tried out from the fatty part invariably catches fire. As a rule the fat is overheated and burns fiercely, and many efforts to put it out, when taken from the oven, fail.

Fig. 281 - Double-bottomed broiling pan.

The accompanying illustration shows a very simple way to avoid this. In the pan used for broiling is placed a perforated false bottom, made out of black iron of any thickness. The edges are turned down, say one quarter of an inch, forming supports for the bottom. This false bottom should be nearly of the same size as the pan. On large pans, of course, the bottom should be braced with strips of iron, to prevent warping from the heat.

In service the suet melts, and runs down through the perforations to the bottom of the pan. No matter how hot the fire, the suet will not catch fire, as it is protected from the flames by the perforated bottom which acts like the screen of a miner's lamp. The bottom can easily be removed and cleaned and the suet in the pan be emptied out.