Quote:
Originally Posted by unit
i even cook eggs on my stainless steel.
just keep the temp right, and use butter... no sticking.
however sometimes i fry bacon then fry eggs with bacon fat, and it sticks like a mofo.
have to practically wash the pan then butter it when i do that.
non stick definitely has its place.
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I prefer to do bacon in a broiler pan in the oven for the following reasons:
1) You can cook more bacon at once
2) The bacon typically comes out straighter (Less curly)
3) Most of the fat drips into the drip pan portion, making less mess for clean up