100 year old pan still getting the job done
I had my great-grandmother's old woodstove cast iron pan, it finally snapped when the bottom got thin. Rest easy, friend. You've cooked enough bacon for this world.
Best way to cook bacon, and the best way to keep your pan seasoned. I envy your pan and your spatula, those are magnificent tools.
Fry on, fellow cast iron enthusiast.
Completely agree; cast iron almost always works best.
https://pic8.co/sh/vmDoHB.jpeg
I have a family member that loves tracking down and cleaning up old, neglected pans. He’s got enough that I get his overflow.
That unusual spatula is all I see.
Is that turkey "bacon"? There's almost no bacon grease in the pan even though it's cooked long enough to flip.
Turkey bacon? Blasphemy.
Nah, it’s Costco bacon. It was a timing thing; for the brood of kids I’ve got, it was full of grease by the end.
I use their "lower sodium" bacon which is still salty as fuck. I can't even imagine their regular bacon. Their sliced cheese is so salty I can't eat it and it even ruins a burger.
Maybe we’re just used to it, but I like the regular bacon. It’s a little thing, but not a bad price for what you get.
If you can find it, try the tillamook cheese. The aged cheddar (black one) is good stuff.
Still got some old as hell cast iron for daily use, a few decent Lodge pieces as well..
I like that spatula.
Nice skillet. It’ll last you another hundred years.
Look awesome. I've got one too and love cooking with it.
Check your profile!
I can smell this picture.
I haven't had bacon in well over a year. I might pick up a pound this weekend.
Did you cut the spatula out of a skillet or buy it? Haven’t tried one myself, they look great for holding the bacon down.
I bought it. It’s been upgraded with an old school bacon press, though.
Curious, did the handle weigh too much to weight the bacon down effectively the reason you switched to a press?
Those Griswolds really are the best. I have just a couple. Recently I’ve taken to cooking my bacon outside on a two burner BlackStone griddle. It works great, drippings go into a catch you can save and easy as shit to clean. A spay bottle of water, a couple paper towels and done. You can hear the neighbor’s dogs noses sniffing the air and their mouths salivating.
It was a depth issue. The spatula wasn’t deep enough, and only pressed down with the tip.
The bacon press was something my family member picked up when he saw what I was doing, and I’m glad he did. It works much better.
The blackstones are awesome, I’m jealous. I don’t have much space for it short of throwing a lot of money at an outdoor kitchen, but would love one. They are so versatile.
Out of curiosity, what do you do with the saved grease?
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