Bill G
ArboristSite King
Hey, Hey you just had to go thereAnd bacon?
I have cooked very little bacon since. I actually was back at the hospital this week for a follow up and they pulled the last staple that they could not get before
What is the best truly non-stick cookware?
- Thread starter Bill G
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I have cooked very little bacon since. I actually was back at the hospital this week for a follow up and they pulled the last staple that they could not get beforeI bought a scanpan, so far it takes the abuse and does need a drop of oil to make it fully non-stick.
Not cheap though.
Not cheap though.
i usually cut up my bacon from packet. half. then sort. and put into freezer. but i got me a new pack and with all these tomatoes (BLTs) thinking i mite heat up my 14" pan and do them all full length...And bacon?
well, u get the idea
Cooking full length bacon is a pain the ass. I started cutting it in half. It's much easier to get the entire piece cooked perfectly.
Full length I feel like you either have the big end too raw or the thin end overcooked.
If I need/want full length bacon, I put it in the oven. That almost never happens. Because cooking bacon in the oven hurts me.
Full length I feel like you either have the big end too raw or the thin end overcooked.
If I need/want full length bacon, I put it in the oven. That almost never happens. Because cooking bacon in the oven hurts me.
i don't mind if the bacon sticks out both ends of the BLT! lol
my better half likes to do it that way. but i think it is a pita to get oven ready... etc. my question is what in the heck will i do with all the bacon grease from cooking the pack?
are BLT's with loads of extra mayo healthy? will i need to pick up on my PT routine?....
got some tomatoes...
Same thing I do with all the bacon grease from half a pack...save it for later!
One can never have too much bacon grease on hand.
Those are some nice Tomatoes
thanks ERC - from our small home garden. still got bunch a green ones out on vine. i got some b grease in refer. i save it. bet it would make some swell fries...
Used to cook on Teflon coated pans and the Teflon would eventually wear off.
Now it's either stainless or cast iron. The trick is to make sure the pan heats up to temp before putting the food in.
Now it's either stainless or cast iron. The trick is to make sure the pan heats up to temp before putting the food in.
We started using Blue Diamond pans a couple years ago. So far they have been the best of all the "non-stick" pans we have tried, and we have had some pretty expensive sets over the years. One thing I have learned over the years is to never ever run a burner on high with this type of pans, and they will last much longer.
ceramic pans, trick is whether it is a spray on applied coating or a true baked on one, That requires apx 800- 1000 degs F to accomplish. I kinda doubt any of these are a true fired on finish. Any time they stated they are good for 500 degs F you automaticaly know it is a spray on deal and isn't worth the price.
Don't stick a bit and never wears out.
