Often made as a casserole, a potato dish or a vegetable dish, a Gratiné is browned under a broiler oven, a hot oven or a cooking torch to produce the golden tan crust that represents the key element of this food. Ingredients that are added to assist with the browning may include butter, cheese, and/or breadcrumbs made into a sauce that is either spread over the top or if dry, sprinkled over the top for browning. Made from aluminum, stainless steel, cast iron, copper, enameled iron, stoneware, porcelain, or glass, the Gratiné Pan allows the food to cook evenly and at the same speed as the crust while it browns. For situations where a crust may crack prior to fully cooking, inject or squirt several tablespoons of water on the walls of the hot broiler in order to create steam to keep the crust moist. A Gratiné may also be referred to as au gratin or simply a gratin.