The Glory Of Bacon Grease...
08-10-2021, 01:28 PM
#31
Moderator
Fry mine in my big ol cast iron skillet too. I mean, baking it is ok ... still like it better out of the skillet. Just throw it on a small bread cooling rack over some paper towel to drain it while cooking eggs in the little cast iron skillet 
Needless to say, I love my cast iron skillets. The small one I use for my eggs was from my moms first set of skillets in about 1965
Needless to say, I love my cast iron skillets. The small one I use for my eggs was from my moms first set of skillets in about 1965 
08-16-2021, 05:29 PM
#32
Thread Starter
yea, I hear ya on the pan cooking, I'm at a crossroads... when I say superior, i mean, manageable, more evenly cooked, overall cleaner, consistent tasting, but it's missing that memory of bacon flavor I have and the iron brings it back, the iron is pretty rockin, can't quantify it yet, but just something I experienced recently. Maybe we're trying to hard to optimize bacon makin. I have to smooth the irons and re-season.... just lazy, they're sitting here 5 feet away waiting for service, one got rusted when it sat for a while, and the other just has a bumpy face... We have two nice steel pans as well. As our technique improved we stopped using no-stick.... it just wasn't really needed and we could use metal on metal the way Jesus Hieronymus Christ intended...
We have two nice steel pans as well. As our technique improved we stopped using no-stick.... it just wasn't really needed and we could use metal on metal the way Jesus Hieronymus Christ intended...
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