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Old 07-26-2012, 06:25 PM   #31
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Originally Posted by Andy M. View Post
It hasn't been an issue for me. I use the oven's self-cleaning feature as needed to prevent the oven from smoking when it's turned on. When I use the oven between bacon cooking events, there is no smell, smoke or other disturbing results of cooking bacon in the oven.
My oven isn't self-cleaning. It's not so much smells as seeing the little brown spots of grease.
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Old 07-26-2012, 06:46 PM   #32
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My oven isn't self-cleaning. It's not so much smells as seeing the little brown spots of grease.
You should cook all your bacon in a cast iron skillet.
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Old 07-26-2012, 06:55 PM   #33
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The only self cleaning in my oven is that I have to clean it myself!!!

I'm happy to cook bacon in the traditional way, cold bacon, cold cast iron fry pan, turn on the heat and cook 'til done. And it's overcooked if it breaks when you bend it!

When I buy bacon I separate it into serving sizes (perhaps 2 strips) and individually wrap in plastic and freeze. With all that fat it takes only a very short time to microwave on defrost cycle enough that the strips can be separated. The skillet completes the job.
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Old 07-26-2012, 07:18 PM   #34
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You should cook all your bacon in a cast iron skillet.
Actually, I prefer my Lagostina, stainless steel pan. I find that stuff (not bits) gets stuck on my cast iron and it needs the whole salt/heat/brush treatment. If I am cooking bacon for a dish that includes bacon, I just use whatever pot I will us to cook the rest of the meal (okay, not for carbonara ).

If we are cooking a large breakfast, we might use the electric griddle. It's non-stick and 37 x 47 cm (~14.5" x 18.5").
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Old 07-26-2012, 08:10 PM   #35
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I've found that cast iron skillets are a whole bunch better if you don't get obsessive about cleaning them. I don't mind if there's a few bits of burned food sticking to my CI pan after I've scrubbed it with a nylon pad and warm water. The bits are already cooked enough that there's nothing there for bacteria to eat, and it doesn't affect the next use and will probably come off next time I use it and clean it.

I'm ordinarily picky about small things but my CI pan is not one of them. What I like about CI pans is that they're indestructible and they're low maintenance as long as you keep them away from soap.

I sometimes use soap on my CI skillet if it gets particularly bad, but again I don't obsess over it, nor do I season it. The next few times I use it, it won't be as nonstick as it usually is but it eventually recovers after a few uses.

I'm amazed that the (probably) first nonstick pan ever invented is still a contender for being one of the best.

Note that the iron age began at least 1000 BCE. I don't know how long iron technology took to progress to the ability to make CI skillets like we use today but they are surely several hundred years old or maybe a lot longer since we've been able to make these remarkable pans.

And still a contender! Take that, Teflon!
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