Broiling with an Enamelware Skillet

Quoted message said:

Hello,
I was wondering if it was safe to broil steaks in an enamelware
skillet. More specifically, an enamel-on-steel
speckleware/splatterware skillet. I know they are supposedly safe for
the oven, but, then again, my guess is that most recommendations assume
that one is baking rather than broiling. My primary concern is that I
am going to ruin the enamel over the long-run or that the steaks simply
will not cook correctly in such a skillet. Would this work?

Can't see your pan so I can't say... may be okay or the pan may warp
from the intense heat and the porcelain may explode off it in millions
of tiny slivers, very dangerous. And regardless what pan you use
you'll still need some sort of device with holes for draining the fat
away from the flames, otherwise broiling directly in a pan can cause a
serious grease fire. I think you'll be much better off, certainly
safer, if you simply buy a broiler pan. They're available in the
housewares section of most stupidmarkts for under $10. Where is the
broiler pan that came with your stove... or are you not using a
stove... oboy.

Btw, no law says a broiler pan needs to be made of porcelainized carbon
steel, better quality ones are of plain stainless steel.