I guess I'm the only one here who uses and electric skillet.

Works great!

quote:

Originally posted by chellim1:
I guess I'm the only one here who uses and electric skillet.

Works great!

Had to laugh as a few months back I was cleaning out some boxes that hadn't been opened in more years than I care to admit and found an electric skillet just like yours that I bought in the very early '70s. Tossed it as it didn't fit any need.

^^^ Now my daughter wants one... looking at garage sales.

I used to use a skillet on the stovetop, but didn't care for the curling and splatter. Picked up an electric griddle a while back and that works a lot better, still a little splatter but not bad. And it holds a lot more than the skillet does. I've never tried the oven method, maybe I'll do that. Tried the microwave a couple times, but splatter all over the inside of the thing was a PITA to clean up.

quote:

Originally posted by chellim1:
I guess I'm the only one here who uses and electric skillet.

Works great!

My parents had that exact same one, when I was growing up we used it all the time, remember it well.

quote:

Originally posted by chellim1:
I guess I'm the only one here who uses and electric skillet.

Works great!

Great tool if you are an RV camper. Fire that baby up on a table outside. Keep the splatter and smell (not that it's a bad smell) out of your rig.
Oh, and the best way to cook bacon is frequently.

Find a George Foreman Grill. Fat drips off into tray for cooking use later. The bacon are nice and crispy. Get one at a garage sale or Goodwill for about $7.

On a griddle:

quote:

Originally posted by bald1:
Agree that cast iron is best for bacon for one or two folks. I use a round cast iron press initially and after turning to keep the slices flat. And then there's a splatter screen that helps control that issue.

That’s pretty much the way I do it now too, except that I cook it in my Aus-Ion mild steel griddle, rather than a cast iron frying pan. And I use a flat bottom rectangular Lodge grill press.

I have a neat trick though: I preheat the press, to same temp as the griddle, on another burner before setting it over the neatly trimmed and arrayed bacon slices. That quickly cooks the bacon on both sides, with no need to flip. The press, always on the bacon, eliminates nearly all grease splater too.

I wrap aluminum foil, nonstick side out, over the press to prevent any residual grease on it from baking onto my ceramic cooktop. Aluminum foil on the griddle too – cleanup is a breeze.

This griddle’s long handle is integral with the pan, rather than being welded or riveted on – unusual for a steel griddle or pan. I think its maker sends a lot of scrap back to the foundry.

Yesterday I made a BMT (Bacon, Mayo, Tomato) sandwich. I don’t think lettuce adds much, but mayo is essential. I stir seasoning salt, cumin, and LOTS of black pepper and dill weed into it, plus some Cholula Green Pepper hot sauce.

Heirloom tomato slices. The bread is German-baked Mestemacher Pumpernickel, lightly toasted. The bacon is delightfully crisp. Such a good little sandwich!

I recently bought an air fryer. Cooking bacon is pretty simple, though time consuming. The results, however, are well worth it. Edges that are crispy, a nice bite, and, most importantly, less shrinkage than you’d get from frying in a pan or oven. I love it.

Outside. on the grill

Baking it the oven in a shallow tray is hands down the easiest way I've found. No mess, to grease splatter everywhere. 15 minutes then flip and go for another 5-15 minutes. Drain off grease as necessary. easy cleanup.

Best of all now standing around watching them cook. Practically set it and forget it.

I think it was Larry Niven who said the best way to cook bacon was in the nude because it would guarantee you wouldn't get the pan too hot and cause the grease to spatter.