Barb L.
Master Chef
I start my bacon at a lower heat, then once its gets going I'll raise to med. Love my bacon - Guess we all have our way of cooking it, so whatever works for you - you will find out. Keeping cookin' !!
Barb L said:I start my bacon at a lower heat, then once its gets going I'll raise to med. Love my bacon - Guess we all have our way of cooking it, so whatever works for you - you will find out. Keeping cookin' !!
g23 said:thanks gb i will continue to season but can you help me with answering this question nobody is able to answer yet. when i cooked my fillet i didn't get any fond but when i cook my bacon i got plenty of fond stuck to the bottom of the pan. what is the difference. is it the heat? i may have used higher heat on fillet but can't be sure. i thought i cooked both on same temperature.
g23 said:i just purchased a preseasoned 10 1/4 skillet from lodge logic as i couldn't get the original finish. the firt time i used it on my glass top was for fillet steak and it came out perfect no sticking or whatever. i rinse the skillet with hot water and gave a gentle scrub with a plastic brush to clean it then dried it over a low heat. i was ecstatic over the ease of use and taste of the fillet.
the next time i used it was for frying up bacon and that's when stuff stuck to the pan! when i first put the bacon in, it was fine. i was able to move it around freely. this is on medium heat (number 3 on my glass top, 6 is max.) then as it cook more brown bits began forming on the bottom of the pan and stuck to it. this is not meant to happen right? it didn't happen with the fillet. what am i doing wrong?
am i not heating the pan up enough before putting the bacon in? or am i meant to wait longer for bacon to set before moving it around? have i scrubbed off the seasoning with my plastic scrubber; i don't think i have as it was only a gentle scrub. or it is that my bacon has too much water content? it's cheap bacon from the supermarket not prime stuff.
and now my pan seems to have a dark ring around the edges as well. what's with the dark ring? is it uneven seasoning from the glass top itself as most time it's on number 3 and only the outer ring work not the inner ones. would that correpond to the dark edge?
then some people say when heating or drying to let the pan smoke a little before adding oil but then some other people say than if you let it smoke this would take off the seasoning as well. which is which? i don't know anymore!
any help from anybody is most appreciated as i can't seem to find the answers and tearing my hair out in frustration. thank you in advance.
Corey123 said:rust!
!
Goodweed of the North said:There is no kind of pan, teflon included, that bacon won't stick to. It has sugar in it due to the curing process. That sugar makes it stick.
Seeeeeya; Goodweed of the North
Corey123 said:I never even knew that cast iron cookware was partly made with sugar.