![Bacon and Cast Iron [4032x3024 - 2.78MB]](https://pic8.co/sh/mtN9JO.jpg){kind=link}
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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