So, I have never used a bacon press. Is it life changing?Do you use a bacon pressYes - it has changed my lifeNo - I get along fine without it

There were 2 antique bacon presses at the Flea Market this year. One had the shape of a piggy on its down side. Both were cast iron.

I have seen presses shaped like pigs and round. Never used one

I like mine pressed with heavy starch.

I use this Jim Beam job in our Stargazer cast iron pan for 1/4" thick bacon slabs! Works great keeping them flat and eliminating curling!

Microwave bacon bacon good
Black frying pan bacon gooder
Baked bacon is the bestest
Never pressed a bacon, it’s like a bacon accessory

Growing up a friend's mom had one. She explained that only did it keep the bacon flatter, it also helped keep the grease splatter to almost nil.

I tried one. It works, but it is not life changing. It is one more thing to wash and it gets hot . Mine came with the pan as a set; I wouldn't buy one otherwise.

Bacon in the oven is what I do. Summertime I do it on my flat top and still don't need a bacon press but I do have one that I use for making smash burgers on the flat top.

Nobody's mentioned the George Foreman grill?

quote:

Originally posted by lastmanstanding:
Bacon in the oven is what I do. Summertime I do it on my flat top and still don't need a bacon press but I do have one that I use for making smash burgers on the flat top.

I used to put a stainless pot lid on my bacon when I was pan frying it, and I spent quite a few hours ogling the bacon presses on-line and in stores.

My friend told me about oven bacon so I thought I'd give it a try. The bacon doesn't curl up so no need for a press. At first, I used a cooking rack over the sheet pan, but that was a pain in the ass to clean up. The following produces the best results with little/no cleaning:

Preheat oven to 400F with the sheet pan in the oven during the entire preheat

Meanwhile, layout your bacon on aluminum foil. I use the Kirkland heavy duty foil since it's the perfect size for a sheet pan and the price right.

Once the oven is preheated, remove sheet pan and place bacon with foil on it. Smooth the foil without burning yourself.

Place in the oven, and depending on both bacon thickness and desired doneness it'll be 12 to 18 minutes. Some of my crispy very thick cut bacon takes 18 min, but YMMV.

Once desired doneness is achieved, remove from oven and enjoy. Sharing is optional.

I used to save the bacon grease, but now I just let it congeal on the aluminum foil and throw away once it's set up.

I have one, makes nice evenly cooked bacon. Mine may have been a burger press eventually with diamond shaped, indentations, for lack of a better word. Cast Iron, and nearly impossible to clean thoroughly.

I like it, but only good for a couple of pieces at a time.

quote:

Originally posted by tatortodd:

quote:

Originally posted by lastmanstanding:
Bacon in the oven is what I do. Summertime I do it on my flat top and still don't need a bacon press but I do have one that I use for making smash burgers on the flat top.

I used to put a stainless pot lid on my bacon when I was pan frying it, and I spent quite a few hours ogling the bacon presses on-line and in stores.

My friend told me about oven bacon so I thought I'd give it a try. The bacon doesn't curl up so no need for a press. At first, I used a cooking rack over the sheet pan, but that was a pain in the ass to clean up. The following produces the best results with little/no cleaning:

Preheat oven to 400F with the sheet pan in the oven during the entire preheat

Meanwhile, layout your bacon on aluminum foil. I use the Kirkland heavy duty foil since it's the perfect size for a sheet pan and the price right.

Once the oven is preheated, remove sheet pan and place bacon with foil on it. Smooth the foil without burning yourself.

Place in the oven, and depending on both bacon thickness and desired doneness it'll be 12 to 18 minutes. Some of my crispy very thick cut bacon takes 18 min, but YMMV.

Once desired doneness is achieved, remove from oven and enjoy. Sharing is optional.

I used to save the bacon grease, but now I just let it congeal on the aluminum foil and throw away once it's set up.

I also cook bacon in the oven.
Only things different that I do is:
Place the bacon on a deep foil lined roasting pan in a cold oven (after adding ground black pepper and a little Tony Chachere's), then turn it on to 400.
Check it after 15-20-25 minutes, turning the pan 180 after 20 minutes, cook to desired done-ness.
We don't like it too crisp.
Spread it out on paper towels when done.
Use those paper towels to soak up the grease in the pan after cooling and throw it away.

Any leftover bacon goes into the dog's dinner that evening.
That is unless we make them scrambled eggs that morning, then we mix the bacon into their eggs..

I like my bacon curly. I use it to dip into the mayonnaise jar like a chip and dip.

I do the cold oven to 400 degree method on Wright's thick sliced bacon. Usually takes about 23-25 min ti get just right. Line 1/4 sheet pan w heavy duty foil, then drain cooked bacon on paper towels. Save the greasy p towels to go in your charcoal chimney to start your charcoal. a couple sheets of newspaper and a couple greasy towels gets the coals going fast.

quote:

Originally posted by bald1:
I use this Jim Beam job in our Stargazer cast iron pan for 1/4" thick bacon slabs! Works great keeping them flat and eliminating curling!

That's what I use when I fry. I bake it more now, though.

quote:

Choices:
Yes - it has changed my life
No - I get along fine without it

yes - I have used one, not life changing