Which pan do you think would be best for frying bacon?

[Anonymous]

Anonymous wrote:http://cookingquest.wordpress.com/2008/06/16/baking-bacon-oven-frying/

Dont bother with a pan with bacon in mind specifically.

I agree wholeheartedly with this. Once we figured this out, we never went back to pan frying.

[Anonymous]

Anonymous wrote:

Anonymous wrote:http://cookingquest.wordpress.com/2008/06/16/baking-bacon-oven-frying/

Dont bother with a pan with bacon in mind specifically.

I agree wholeheartedly with this. Once we figured this out, we never went back to pan frying.

Yep, another convert here. My friend puts maple syrup on hers toward the end of the cook time--heaven!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:http://cookingquest.wordpress.com/2008/06/16/baking-bacon-oven-frying/

Dont bother with a pan with bacon in mind specifically.

I agree wholeheartedly with this. Once we figured this out, we never went back to pan frying.

Yep, another convert here. My friend puts maple syrup on hers toward the end of the cook time--heaven!

I do brown sugar. DH looked at me funny when I said it was the best thing I ever had in my mouth.

[Anonymous]

Anonymous wrote:If it's just for 1-2 servings, use the microwave and papertowels.

Someone should punch you in the face. Microwave? WTF.

[Anonymous]

Anonymous wrote:We have a large rectangular pan that fits across 2 burners. I have the "bridge burner" on my stove that's meant to accommodate this kind of pan. We like it because it's just wide enough for bacon. It's by Kitchenaid.

We have something like this as well--a 20 by 12 by 2 inch Calphalon griddle that goes over two burners (we just have regular gas burners with no "bridge" feature). It's our main pancake pan, and it's perfect for bacon as well. You can use it either on the stovetop or in the oven.

[Anonymous]

Anonymous wrote:

Anonymous wrote:If it's just for 1-2 servings, use the microwave and papertowels.

Someone should punch you in the face. Microwave? WTF.

Agreed!

[Anonymous]

Anonymous wrote:On a cookie sheet in the oven.

Ditto

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:On a cookie sheet in the oven.

This is by far the best and easiest way.

Yes!

+100

[Anonymous]

Anonymous wrote:

Anonymous wrote:On a cookie sheet in the oven.

This is by far the best and easiest way.

This

[Anonymous]

Actually, the best way is to out it on a cooking rack set inside a baking sheet in the oven. That way the grease drips down.

[Anonymous]

My oven takes forever to preheat to 400 degrees. Then add the 20 minutes till crisp cooking time? I don't think I can wait that long.

[Anonymous]

Anonymous wrote:My oven takes forever to preheat to 400 degrees. Then add the 20 minutes till crisp cooking time? I don't think I can wait that long.

You put the bacon into the cold oven the way we do it:

1. Line a baking sheet with foil for easier cleanup.
2. Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away.
3. Come back 17 to 20 minutes later.

http://culinaryarts.about.com/od/breakfastcookery/ht/bacon.htm

[Anonymous]

A cooling rack on top of the cookie sheet - then it's not sitting in the grease. It comes out flat and perfect every time.

[Anonymous]

Anonymous wrote:

Anonymous wrote:On a cookie sheet in the oven.

This is by far the best and easiest way.

Agree!

[Anonymous]

Anonymous wrote:Actually, the best way is to out it on a cooking rack set inside a baking sheet in the oven. That way the grease drips down.

This is what I do. Also sprinkle with pepper for added flavor.