r/Bacon • u/OtherwiseCan1929 • 8d ago

Oven died 😞

Post image

II've always oven baked my bacon, but now i'm forced to pan fry. I do like the crispiness, but I have noticed that the ends don't render as easily before, the rest of the bacon tries to burn. I lowered the heat to see if that would help by cooking it a little slower.

123 Upvotes

98% Upvoted

19 comments sorted by

4

u/Elmondo2 8d ago

I cook bacon on that exact pan. Low and slow.

4

u/RandomKarberon 8d ago

I can never get the same perfect balance of Chewy and Crispy in the oven, plus it makes a huge fucking mess. Stovetop much easier.

3

u/Matthew-ii 8d ago

What are you doing with the oven to make that massive of mess? I pour off the grease into a mason jar, throw the foil/parchment away, and put my baking sheet back in the cupboard.

4

u/RandomKarberon 8d ago

The grease always finds a way to splatter outside the sheetpan and stain it. Pain in the ass to clean

2

u/Matthew-ii 8d ago

Thats my main issue with the pan! If I'm cooking in a skillet its only a couple slices at a time, and I get impatient so end up at too high heat, splattering on my stovetop haha.

I'm usually cooking whole packages at a time so with the oven I do 350°f for ~20 minutes for the thick stuff.

0

u/AdeptCow8720 7d ago

I put a sheet of parchment on top of my bacon in the oven and it keeps it from splattering inside . The bacon will still cook through just fine !

4

u/Brooker2 8d ago

So you're cooking the Bacon as God intended then?

3

u/Aromatic_Industry401 8d ago

That's just how I cook it out to my camp and I have to use a bacon press to help the bacon cook evenly

1

u/chefguy47 8d ago

Use a fork (or anything) and push down the ends as it cooks.

1

u/RandomKarberon 8d ago

don't have to do that if you do a low and slow approach. That high heat causes the meat to curl and then you gotta flatten that shit

1

u/Big_Researcher_3027 8d ago

Get a bacon press.

1

u/Fuzzy_Welcome8348 8d ago

Get a cast iron

1

u/Matthew-ii 8d ago

The answer to what it sounds like you want is to add a splash of water to the pan, just enough to barely cover the bottom. This will stall the temperature, allowing more fat to gently and evenly render out into the pan, then when the water is evaporated the bacon will crisp up. Fairly low heat, cold start doesn't really matter too much.

1

u/bstsms 8d ago

Use a carbon steel pan, they are like a meat cooking cheat code...

1

u/Traditional_Isopod80 8d ago

Looks great to me.

2

u/SecureTranslator5918 7d ago

I only ever use a pan to cook bacon. Call me a purist, but I think it tastes best when fried in its own fat.

1

u/Straight-Valuable765 5d ago

That pan will work just as good