Page 4 of 4 FirstFirst ... 234
Results 31 to 35 of 35

Thread: Seasoning pans and foods that kill seasoning

  1. #31
    Quote Originally Posted by rockbox View Post
    Sugary bacons kill my pans. The sugar caramelizes and just rips up the seasoning.
    I think that happens to me as well. I was wondering why when I cook bacon it doesn't make my pan more non-stick. It ends up sticking a bunch of gunk on the bottom of the pan that is difficult to get off.

  2. #32
    Senior Member/ Internet Hooligan
    Join Date
    Mar 2011
    Posts
    1,090
    Get your pans hotter before you put the bacon in. Just like onions -- cook 'em fast and hot, they fry. Cook 'em low and slow, they caramelize.

  3. #33
    This is funny, because making bacon is the best thing I can do for my cast iron pan. Perhaps it is because you are putting them in a cold pan. Why would you do that? Don't you want to hear it sizzle?!

  4. #34
    Senior Member
    SpikeC's Avatar
    Join Date
    Feb 2011
    Location
    PDX
    Posts
    3,733
    I put my bacon in the cold pan and use low heat for the first rendering part and don't have any problem with the seasoning. The bacon comes out with a more "meaty" texture as opposed to being brittle.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  5. #35
    Senior Member/ Internet Hooligan
    Join Date
    Mar 2011
    Posts
    1,090
    Quote Originally Posted by SpikeC View Post
    ... as opposed to being brittle.
    Heretic.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •