8
My uncle's bacon rule finally clicked after a ruined batch
My uncle swore you had to cook bacon in a cold pan to protect the seasoning. I tried it last Sunday, and the strips stuck like glue, leaving black bits everywhere. Has anyone else found that starting hot works better, or did I just mess up the timing?
2 comments
Log in to join the discussion
Log In2 Comments
nora53527d ago
Was your pan seasoned enough to begin with, or was this a newer one that hadn't built up a good layer yet?
2
tyler61427d ago
@nora535 so you think the pan itself is the issue, or the burner temp?
4