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Hopper posted:The thing is I want to avoid buying the smaller one only to then realize I need a bigger one and buy a second one. My kitchen storage space is limited, especially for heavy items like that. 
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Apr 6, 2015 01:35
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| # ¿ May 2, 2024 18:39 |
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You mean the "put bacon in a pan on the range turned up to high until it's charcoal" technique isn't the best way to make bacon? It never ceases to amaze me that the idea that "bacon shouldn't be cooked at as high of a temperature as literally possible" blows people's minds.
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Apr 28, 2016 22:36
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Enourmo posted:If your cast iron pan is not cracked into pieces it is a good cast iron pan.  :
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May 24, 2016 21:08
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Subjunctive posted:with a cookie sheet you can put the bacon on a cooling rack, with thick slices of bread underneath 
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Jan 16, 2017 02:49
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It looks like the crack goes all the way through the wall of the pot, so I'd try boiling some water in it first just to make sure it doesn't leak (too badly). Neat little pot, though.
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Oct 12, 2017 00:53
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Stalizard posted:I can fix the seasoning no problem, but how the hell do I get the cigarette smoke out of it?
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Oct 13, 2017 00:18
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His Divine Shadow posted:Personally I think you should give it a scraped surface, take it to a Richard King scraping class
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Jun 20, 2018 12:36
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| # ¿ May 2, 2024 18:39 |
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litany of gulps posted:I've cooked a million tomato sauce based things in my cast iron pans and never had a problem. My pebbly surfaced Lodge pans have also become smooth over time. I think the answer is always just cook more bacon.
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Oct 23, 2019 05:17
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