February 27, 2017, 10:19 PM
GustoferCooking bacon.
quote:
Originally posted by Jim Shugart:
It's important not to use soap.
Myth.
The seasoning (provided it's a good one) on cast iron is essentially plastic. Polymerized grease. Soap itself will not harm it. You don't want to scrub it with a fresh SOS pad mind you, but a soapy sponge scrubber will do no harm. Been using one on my 100 year old irons for many years and they're still good as new and slicker than snot.
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"Great danger lies in the notion that we can reason with evil." Doug Patton.
February 28, 2017, 08:03 AM
mbinkyI also like to slow fry mine in a cast iron pan. I set it on low and go about preparing the rest of the breakfast. I have tried the oven method, and while it produces flat crispy bacon....oven cooked bacon just has no soul
(although I might try the BLT bacon weave in the oven, that looks good)
February 28, 2017, 08:05 AM
Jim Shugartquote:
Originally posted by Gustofer:
quote:
Originally posted by Jim Shugart:
It's important not to use soap.
Myth.
The seasoning (provided it's a good one) on cast iron is essentially plastic. Polymerized grease. Soap itself will not harm it. You don't want to scrub it with a fresh SOS pad mind you, but a soapy sponge scrubber will do no harm. Been using one on my 100 year old irons for many years and they're still good as new and slicker than snot.
I've heard that before and don't doubt it but I've been doing it my way for way too long to change. (If it ain't broke, don't fix it.)
When a thing is funny, search it carefully for a hidden truth. - George Bernard Shaw
March 03, 2017, 06:48 PM
bald1quote:
Originally posted by Jim Shugart:
Incidentally, I got
this microwave cover. It minimizes splatter and odors from bacon. It's also great for nuking other things (like beans) which make a mess. It's dishwasher safe.
Jim, as is often lamented around here, SigForum costs members money. -
Based on your comment here we've ordered one of these covers for our use. We don't nuke bacon, preferring a cast iron pan and cast iron press. But the cover will address microwave splatter issues. Thanks!
And oh, since it really hasn't been discussed, we buy slabs of hickory smoked country bacon (prefer it to applewood) and cut it into 1/4" thick strips. Oh my! Nicely crisped it is to die for.
Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
USN (RET), COTEP #192
March 03, 2017, 07:06 PM
Alpine79830quote:
Originally posted by mbinky:
I also like to slow fry mine in a cast iron pan. I set it on low and go about preparing the rest of the breakfast. I have tried the oven method, and while it produces flat crispy bacon....oven cooked bacon just has no soul
(although I might try the BLT bacon weave in the oven, that looks good)
Bacon has no soul unless it fights back with grease burns. 2 TBL of bacon grease sacrificed to further the bacon cause on cast iron is like a phoenix rising from the ashes, bacon grease begets more bacon.
March 03, 2017, 07:09 PM
Dallas239All of the above.
"I've spoken of the shining city all my political life, but I don't know if I ever quite communicated what I saw when I said it. But in my mind it was a tall proud city built on rocks stronger than oceans, wind-swept, God-blessed, and teeming with people of all kinds living in harmony and peace, a city with free ports that hummed with commerce and creativity, and if there had to be city walls, the walls had doors and the doors were open to anyone with the will and the heart to get here." -- Ronald Reagan, Farewell Address, Jan. 11, 1989
Si vis pacem para bellum
There are none so blind as those who refuse to see.
Feeding Trolls Since 1995 March 05, 2017, 11:41 AM
bendablewe make ours on a cooling rack in the oven
( on a cookie pan )
these guys have a new way
https://www.youtube.com/watch?v=2guC4Badq2s
Safety, Situational Awareness and proficiency.
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