0

votes

Best (Most efficient) Way to Cook This Meal?

Answered on August 19, 2014
Created October 20, 2012 at 1:15 AM

I know next to nothing about cooking, I just try to get the most calories/nutrition for as little cost and time effort as possible (within a paleo framework obviously)

I like to cook bacon in the oven, with a layer of aluminum foil on a cookie sheet. Then I put plantains in the bacon grease and bake them.I put the layer of aluminum foil because of potential chemical issues with the cookie sheet getting in the food and also they can be hard to clean of bacon/plantain mess. Although it doesn't seem so hard compared to scrubbing my crockpot....But now I'm worried about metals from the aluminum foil.

Thoughts on the best way to cook this? Maybe like some kind of cast iron deal seasoned with the bacon grease?

Are the aluminum foil concerns legit?

F02990386b12528111740ad6279ba29d

(1363)

on October 23, 2012
at 12:14 AM

Right, I even said in the first sentence of the first post that I don't know anything about cooking. Show me where did I assume you are ignorant? You are taking everything I saw in a negative context. Do you talk to people off of the internet like this? Never heard of or seen a rectangular skillet, or any skillet that large, when I picture skillet like the vast majority of people, I picture a small round thing with a handle. I apologize for not knowing your obscure definition of a skillet (which you did not clarify). I still don't think I'd like to put that in an oven vs a pan.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 22, 2012
at 11:42 PM

You obviously have no clue how to cook because a cast iron skillet is designed to be used in the oven. In fact the original use of it was to generate convective heat over a fire. So the fact that you are completely ignorant is not reason to assume everyone else is. And I can get two lbs of thick cut bacon on my 18x26 skillet -- yes they make rectangular shapes too AMAZING!

F02990386b12528111740ad6279ba29d

(1363)

on October 22, 2012
at 11:37 PM

Also there's no reason to act like a jerk and insinuate that I am stupid. 99%+ of the time a skillet is used it is used on the stovetop. Combine that with the logic that it seems silly (not to mention is inefficient) to put something like that in the oven for bacon, and I certainly did not give off stupidity to assume you meant the stovetop. Especially since you did not specifically mention putting it in the oven which is an unusual use for a skillet (for most people today).

F02990386b12528111740ad6279ba29d

(1363)

on October 22, 2012
at 11:29 PM

And how many pieces of bacon does your cast iron skillet hold? I've got a 10 inch and can fit half as much as I can fit on a pan. And pans fit in the oven and go in and out of the oven way easier.

F02990386b12528111740ad6279ba29d

(1363)

on October 22, 2012
at 11:27 PM

Here's the difference, I've cooked tons of bacon both ways. You've cooked it one way. Yet you refuse to try the other way. I've cooked 15 pounds of bacon in my oven in the past 3 weeks and there is no grease to clean. I was asking for the best way to cook bacon based on EFFICIENCY. That means little hassle and little time investment. That's the oven so far. That doesn't mean there aren't ways to improve the process (which I've now found out, assuming aluminum foil may not be safe, which we still don't know). I'm pushing the oven, not the foil... cmon now you are purposely ignoring things said.

F02990386b12528111740ad6279ba29d

(1363)

on October 22, 2012
at 11:23 PM

It's on the list for my next trip to the store, thanks!

F02990386b12528111740ad6279ba29d

(1363)

on October 22, 2012
at 11:22 PM

Thanks! Got one on the way

E0e9255281093b2d518b56d5217a0955

(184)

on October 22, 2012
at 01:08 AM

Don't forget that cleaning your oven could easily involve using nasty chemicals. That ain't Paleo.

E0e9255281093b2d518b56d5217a0955

(184)

on October 22, 2012
at 01:07 AM

I'm not claiming that there is *more* fat with either method. I'm saying that a stovetop is easier to clean than an oven. Cooking bacon adequately involves some splattering - fat moves when it gets hot enough. Eventually your oven will be coated in bacon fat that has been cooked and hardened repeatedly and that will be major hassle to clean. Also, I find it absurd that you are repeatedly pushing your cooking method when you originally posted because you weren't sure if it was safe! Hmmm. which shall I do... the safe easy-clean method or the questionable hassle-clean method?

A7768b6c6be7f5d6acc76e5efa66464c

on October 21, 2012
at 11:55 PM

You'll get better with experience, just like all of us! Parchment is paper impregnated with silicone (and who knows what else) so nothing sticks to it, and it doesn't burn in the oven. As I said, I'm not sure if there are hazards lurking, but I haven't found any evidence yet. It's supposed to be heat-safe up to something like 450 degrees, which is generally hotter than most things you put in the oven. And the shit is amazing--I mean, literally, NOTHING sticks to it. It's slippery to handle, it won't even stick to your wet or oily skin. Give it a try.

Cebbca9a78d5612bf3468b273c2010d5

(452)

on October 21, 2012
at 03:03 PM

...keep it there at all times, even when not using it but still using the oven. A piece of stoneware in the oven will help even out all the hot spots that are common to electric non-convection ovens, and it does not hurt or damage the stoneware to keep it in the oven. One more thing about cleaning - no soap. When I said treat it just like cast iron, I meant that. Good luck, and enjoy your new cookware!

Cebbca9a78d5612bf3468b273c2010d5

(452)

on October 21, 2012
at 03:01 PM

Super easy to clean! I checked out your potential one on Amazon, it looks good. That is what they look like brand new. They start getting more brown with each use, and after a year or so of consistent use, it will be almost black, with a smooth patina, and the fats will have polymerized into basically a nonstick coating. To clean/wash, treat it exactly like cast iron. Use a plastic scraper to get off the big stuff, then rinse it out and (with stoneware at least) you can let it air dry. I just put it straight back into the oven. I store my pizza stone on the bottom rack in the oven, and...

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 21, 2012
at 01:07 PM

Ceramic and porcelain have better heat retention

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 21, 2012
at 01:06 PM

Let me explain this real slow so you will get it. Cast iron skillets can be put in the oven. You can bake a cast iron skillet in the oven. You can put bacon on a cast iron skillet, and then place the skillet into an oven to bake.

F02990386b12528111740ad6279ba29d

(1363)

on October 21, 2012
at 03:10 AM

How is the stoneware for cleaning, easy? I'm looking at something like this, but probably bigger: http://www.amazon.com/Hargar-potteries-Haeger-NaturalStone-Bar/dp/B0063OHM08/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1350789032&sr=1-1

F02990386b12528111740ad6279ba29d

(1363)

on October 21, 2012
at 03:03 AM

I'm sure that its possible/probable that some grease at some point in time gets off the pan. It just doesn't happen in any sort of large quantities like it does in the skillet. Still waiting to notice some sort of accumulation in my oven... there is nothing happening that would necessitate non-regular cleaning.

F02990386b12528111740ad6279ba29d

(1363)

on October 21, 2012
at 03:00 AM

Awesome, hadn't heard of those either. On the list. Glad there are so many options for cooking my favorite meal.

F02990386b12528111740ad6279ba29d

(1363)

on October 21, 2012
at 02:59 AM

Not trying to be a jerk, but we already discussed why a skillet sucks! Too time consuming too much work the oven is way easier to cook bacon IMO. Cooking it in a skillet ignores the time/effort part of the equation. Why are glass worse than porceliain/ceramic? Just curious, never used any of those in the oven.

F02990386b12528111740ad6279ba29d

(1363)

on October 21, 2012
at 02:56 AM

It sure does when you cook it in a pan on high heat! Seriously I just went and looked in my oven, I've cooked a pound of bacon more days than I haven't the past couple weeks and there is no amount of grease to speak of. Why not give it a shot and see what you think?

F02990386b12528111740ad6279ba29d

(1363)

on October 21, 2012
at 02:53 AM

sold. Thanks!!!

E0e9255281093b2d518b56d5217a0955

(184)

on October 20, 2012
at 10:03 PM

Ridiculous. Bacon splatters.

E2d885a66875eb01e931d369fac7353c

(427)

on October 20, 2012
at 09:34 PM

you are doing it right; this is really the easiest (and best) way to cook bacon.

Cebbca9a78d5612bf3468b273c2010d5

(452)

on October 20, 2012
at 05:30 PM

Totally agree with Sami and Kyle - there is NO splattering in the oven, it just gently cooks away without popping or splattering. AND THE MOST IMPORTANT PART THAT I LOVE: the bacon stays FLAT! It does not curl up around the edges, it is nice and flat.

Cebbca9a78d5612bf3468b273c2010d5

(452)

on October 20, 2012
at 05:28 PM

Glass is great to bake with as well, as it browns nicely and evenly (not that we do much baking on Paleo anymore). Another advantage to glass is that it goes easily from fridge to microwave to oven to dishwasher.

Cebbca9a78d5612bf3468b273c2010d5

(452)

on October 20, 2012
at 05:19 PM

If that is too big for your needs, the stoneware bar pans come in two smaller sizes, as well.

Cebbca9a78d5612bf3468b273c2010d5

(452)

on October 20, 2012
at 05:18 PM

I buy really thick, applewood smoked bacon (meaning, there are less in the package). I fit 14 pieces side by side, alternating direction to make them fit better. I also just measured the stoneware bar pan for you, and it is 9"x12", with a nother half inch on the two sides as handles.

78972387772c994caa78513a83978437

(2290)

on October 20, 2012
at 02:20 PM

Yes, it's glass.

F02990386b12528111740ad6279ba29d

(1363)

on October 20, 2012
at 12:53 PM

Nice, didn't know about this cooking utensil either. How many pieces can you fit on? I have a tendency to cook about 8 slices at once.

F02990386b12528111740ad6279ba29d

(1363)

on October 20, 2012
at 12:52 PM

Never tried the parchment, if its a safer alternative I definitely will! Don't even know what it is TBH. I suck at cooking.

F02990386b12528111740ad6279ba29d

(1363)

on October 20, 2012
at 12:51 PM

Yea I've never cleaned my oven, all the grease stays on the pan. Also notice I said IF the aluminum foil is safe. I'm not recommendeding the foil, I'm recommending the oven. Think about how much time it will save you over the course of your life.

B885dc10c6263f5a4492205d50560bee

(401)

on October 20, 2012
at 03:44 AM

The bacon leaves no mess in the oven, though. I just chills on the sheet and sizzles quietly in its own grease; no splattering, therefore no oven cleaning. :)

Cebbca9a78d5612bf3468b273c2010d5

(452)

on October 20, 2012
at 03:06 AM

And then the drippings are very easy to pour into a jar afterwards, too.

E0e9255281093b2d518b56d5217a0955

(184)

on October 20, 2012
at 03:03 AM

But it's a lot harder to clean the oven. Also, why are you now recommending the aluminium foil when you started by asking if it is safe?

F02990386b12528111740ad6279ba29d

(1363)

on October 20, 2012
at 01:48 AM

See I don't even know what pyrex is. Thanks for the tip. Upon googling it looks like some kind of glass? Does seem like that would be easy to clean, I guess its safe to cook with as far as chemicals in food and oven safe... Great idea. I'd have to get a really large one to fit all the bacon I can on a pan I guess

F02990386b12528111740ad6279ba29d

(1363)

on October 20, 2012
at 01:46 AM

I'm about to save you days of your life: Try cooking bacon in the oven and see how much easier it is! If aluminum foil safe it's so much easier to layer up a cookie sheet and bake it. No flipping, no splatters on you, no cooking only a few pieces at a time. Bacon Heaven. Cooks really well and evenly too

E17fe88b98575c183241fba50ae42b93

(398)

on October 20, 2012
at 01:45 AM

I've wondered the same thing...

  • F02990386b12528111740ad6279ba29d

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7 Answers

4
Cebbca9a78d5612bf3468b273c2010d5

on October 20, 2012
at 03:04 AM

I LOVE cooking bacon in the oven! No greasy smell all over my clothing. No splattering mess. But I use a rimmed baking stone. It is ideal for cooking bacon, and it is also the ideal way to season the baking stone. The rimmed baking stones (called "stoneware bar pans") are a must for keeping in the fat, which would otherwise drip off of a stone without a rim (like a pizza stone, that is flat) and cause a fire. And after cooking the bacon, it is easy to pour the drippings into a jar straight from the pan.

Stoneware is totally safe to use. I cook almost exclusively with stoneware and cast iron.

F02990386b12528111740ad6279ba29d

(1363)

on October 20, 2012
at 12:53 PM

Nice, didn't know about this cooking utensil either. How many pieces can you fit on? I have a tendency to cook about 8 slices at once.

Cebbca9a78d5612bf3468b273c2010d5

(452)

on October 20, 2012
at 05:18 PM

I buy really thick, applewood smoked bacon (meaning, there are less in the package). I fit 14 pieces side by side, alternating direction to make them fit better. I also just measured the stoneware bar pan for you, and it is 9"x12", with a nother half inch on the two sides as handles.

Cebbca9a78d5612bf3468b273c2010d5

(452)

on October 20, 2012
at 05:19 PM

If that is too big for your needs, the stoneware bar pans come in two smaller sizes, as well.

Cebbca9a78d5612bf3468b273c2010d5

(452)

on October 20, 2012
at 03:06 AM

And then the drippings are very easy to pour into a jar afterwards, too.

F02990386b12528111740ad6279ba29d

(1363)

on October 21, 2012
at 02:53 AM

sold. Thanks!!!

F02990386b12528111740ad6279ba29d

(1363)

on October 21, 2012
at 03:10 AM

How is the stoneware for cleaning, easy? I'm looking at something like this, but probably bigger: http://www.amazon.com/Hargar-potteries-Haeger-NaturalStone-Bar/dp/B0063OHM08/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1350789032&sr=1-1

Cebbca9a78d5612bf3468b273c2010d5

(452)

on October 21, 2012
at 03:03 PM

...keep it there at all times, even when not using it but still using the oven. A piece of stoneware in the oven will help even out all the hot spots that are common to electric non-convection ovens, and it does not hurt or damage the stoneware to keep it in the oven. One more thing about cleaning - no soap. When I said treat it just like cast iron, I meant that. Good luck, and enjoy your new cookware!

Cebbca9a78d5612bf3468b273c2010d5

(452)

on October 21, 2012
at 03:01 PM

Super easy to clean! I checked out your potential one on Amazon, it looks good. That is what they look like brand new. They start getting more brown with each use, and after a year or so of consistent use, it will be almost black, with a smooth patina, and the fats will have polymerized into basically a nonstick coating. To clean/wash, treat it exactly like cast iron. Use a plastic scraper to get off the big stuff, then rinse it out and (with stoneware at least) you can let it air dry. I just put it straight back into the oven. I store my pizza stone on the bottom rack in the oven, and...

F02990386b12528111740ad6279ba29d

(1363)

on October 22, 2012
at 11:22 PM

Thanks! Got one on the way

3
A7768b6c6be7f5d6acc76e5efa66464c

on October 20, 2012
at 12:29 PM

I like the oven method best because it requires no attention, and I never burn it. I also like how the bacon browns evenly and doesn't curl up the way it can in a pan on the stove. Finally, the bacon grease always seems cleaner, lighter, and more free of very darkly browned particles.

But I like baking parchment better than foil. Nothing sticks to it, and cleanup seems just as easy. You find it in the same aisle as foil. I'm not sure if parchment has any hazards of its own, but haven't found any persuasive arguments against it (so far).

F02990386b12528111740ad6279ba29d

(1363)

on October 20, 2012
at 12:52 PM

Never tried the parchment, if its a safer alternative I definitely will! Don't even know what it is TBH. I suck at cooking.

A7768b6c6be7f5d6acc76e5efa66464c

on October 21, 2012
at 11:55 PM

You'll get better with experience, just like all of us! Parchment is paper impregnated with silicone (and who knows what else) so nothing sticks to it, and it doesn't burn in the oven. As I said, I'm not sure if there are hazards lurking, but I haven't found any evidence yet. It's supposed to be heat-safe up to something like 450 degrees, which is generally hotter than most things you put in the oven. And the shit is amazing--I mean, literally, NOTHING sticks to it. It's slippery to handle, it won't even stick to your wet or oily skin. Give it a try.

F02990386b12528111740ad6279ba29d

(1363)

on October 22, 2012
at 11:23 PM

It's on the list for my next trip to the store, thanks!

2
3846a3b61bc9051e4baebdef62e58c52

(18635)

on October 20, 2012
at 02:57 AM

I have a large griddle. I literally leave all the grease from the bacon and such that I cook on the thing for whatever I'm cooking next (eggs, veggies, hashbrowns...whatever). Yes I do this for days on end. I do the same with my burger fat too. Saves a ton on the butter bill ;). Never clean the thing either except to scrape the protein off once in a while. I use my griddle for darn near everything. Between that, crock pot, and my grill thats all I need. Can't even remember the last time I used the oven.

2
78972387772c994caa78513a83978437

on October 20, 2012
at 01:37 AM

I cook bacon and vegetables in a shallow glass pyrex. I don't really have an issue with cleaning them - soaking the pyrex overnight is the most it takes.

Cebbca9a78d5612bf3468b273c2010d5

(452)

on October 20, 2012
at 05:28 PM

Glass is great to bake with as well, as it browns nicely and evenly (not that we do much baking on Paleo anymore). Another advantage to glass is that it goes easily from fridge to microwave to oven to dishwasher.

78972387772c994caa78513a83978437

(2290)

on October 20, 2012
at 02:20 PM

Yes, it's glass.

F02990386b12528111740ad6279ba29d

(1363)

on October 20, 2012
at 01:48 AM

See I don't even know what pyrex is. Thanks for the tip. Upon googling it looks like some kind of glass? Does seem like that would be easy to clean, I guess its safe to cook with as far as chemicals in food and oven safe... Great idea. I'd have to get a really large one to fit all the bacon I can on a pan I guess

1
518bce04b12cd77741237e1f61075194

(11577)

on October 20, 2012
at 08:53 PM

For a long term solution for other cookie-sheet items, I love silicon cookie sheet liners, or sil-pat liners. They are totally non-toxic and non-stick. I've had mine for a few years, and use them for everything. When cooking bacon for a crowd, I do it in the oven. Afterwards, I collect the bacon fat and then let the sheet cool. I take a little scraping tool, or any flat object with an edge, and scrape down the sheets. Soak them in a bit of soapy water while you do the dishes, and done.

F02990386b12528111740ad6279ba29d

(1363)

on October 21, 2012
at 03:00 AM

Awesome, hadn't heard of those either. On the list. Glad there are so many options for cooking my favorite meal.

0
E0e9255281093b2d518b56d5217a0955

on October 20, 2012
at 01:33 AM

I cook bacon in a cast iron skillet all the time, including tonight! It's my understanding that cast iron pots and pans are fine, at most you might get some iron in your food, but a safe healthy amount. It would probably be less hassle than doing bacon and plantains in the oven, since it much easier to clean splatters off a stovetop than from inside an oven. (I recommend getting a splatter screen anyway.)

E0e9255281093b2d518b56d5217a0955

(184)

on October 20, 2012
at 10:03 PM

Ridiculous. Bacon splatters.

Cebbca9a78d5612bf3468b273c2010d5

(452)

on October 20, 2012
at 05:30 PM

Totally agree with Sami and Kyle - there is NO splattering in the oven, it just gently cooks away without popping or splattering. AND THE MOST IMPORTANT PART THAT I LOVE: the bacon stays FLAT! It does not curl up around the edges, it is nice and flat.

F02990386b12528111740ad6279ba29d

(1363)

on October 21, 2012
at 02:56 AM

It sure does when you cook it in a pan on high heat! Seriously I just went and looked in my oven, I've cooked a pound of bacon more days than I haven't the past couple weeks and there is no amount of grease to speak of. Why not give it a shot and see what you think?

F02990386b12528111740ad6279ba29d

(1363)

on October 21, 2012
at 03:03 AM

I'm sure that its possible/probable that some grease at some point in time gets off the pan. It just doesn't happen in any sort of large quantities like it does in the skillet. Still waiting to notice some sort of accumulation in my oven... there is nothing happening that would necessitate non-regular cleaning.

B885dc10c6263f5a4492205d50560bee

(401)

on October 20, 2012
at 03:44 AM

The bacon leaves no mess in the oven, though. I just chills on the sheet and sizzles quietly in its own grease; no splattering, therefore no oven cleaning. :)

E0e9255281093b2d518b56d5217a0955

(184)

on October 20, 2012
at 03:03 AM

But it's a lot harder to clean the oven. Also, why are you now recommending the aluminium foil when you started by asking if it is safe?

F02990386b12528111740ad6279ba29d

(1363)

on October 20, 2012
at 01:46 AM

I'm about to save you days of your life: Try cooking bacon in the oven and see how much easier it is! If aluminum foil safe it's so much easier to layer up a cookie sheet and bake it. No flipping, no splatters on you, no cooking only a few pieces at a time. Bacon Heaven. Cooks really well and evenly too

F02990386b12528111740ad6279ba29d

(1363)

on October 20, 2012
at 12:51 PM

Yea I've never cleaned my oven, all the grease stays on the pan. Also notice I said IF the aluminum foil is safe. I'm not recommendeding the foil, I'm recommending the oven. Think about how much time it will save you over the course of your life.

E0e9255281093b2d518b56d5217a0955

(184)

on October 22, 2012
at 01:07 AM

I'm not claiming that there is *more* fat with either method. I'm saying that a stovetop is easier to clean than an oven. Cooking bacon adequately involves some splattering - fat moves when it gets hot enough. Eventually your oven will be coated in bacon fat that has been cooked and hardened repeatedly and that will be major hassle to clean. Also, I find it absurd that you are repeatedly pushing your cooking method when you originally posted because you weren't sure if it was safe! Hmmm. which shall I do... the safe easy-clean method or the questionable hassle-clean method?

E0e9255281093b2d518b56d5217a0955

(184)

on October 22, 2012
at 01:08 AM

Don't forget that cleaning your oven could easily involve using nasty chemicals. That ain't Paleo.

F02990386b12528111740ad6279ba29d

(1363)

on October 22, 2012
at 11:27 PM

Here's the difference, I've cooked tons of bacon both ways. You've cooked it one way. Yet you refuse to try the other way. I've cooked 15 pounds of bacon in my oven in the past 3 weeks and there is no grease to clean. I was asking for the best way to cook bacon based on EFFICIENCY. That means little hassle and little time investment. That's the oven so far. That doesn't mean there aren't ways to improve the process (which I've now found out, assuming aluminum foil may not be safe, which we still don't know). I'm pushing the oven, not the foil... cmon now you are purposely ignoring things said.

-1
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 20, 2012
at 07:58 PM

Drop the cookie sheets and aluminum foil. You will never need to use them.

Get yourself a high quality cast iron skillet (or two. Pay for a decent one, it will last you forever). Season it appropriately -- http://nomnompaleo.com/post/24798115724/how-to-season-care-for-cast-iron-skillets. And you are good for your bacon baking!

Other options are: a good set of ceramic/porcelain casseroles; Glass casseroles (cheaper, but I personally don't like)

Kind of off topic, but in my opinion, buy good quality cook and bake ware. They seem opposing at first, but they will last forever. In fact I have my grandmother's cast iron skillets which are over 50 years old, and they are still in pristine condition.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 21, 2012
at 01:06 PM

Let me explain this real slow so you will get it. Cast iron skillets can be put in the oven. You can bake a cast iron skillet in the oven. You can put bacon on a cast iron skillet, and then place the skillet into an oven to bake.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 21, 2012
at 01:07 PM

Ceramic and porcelain have better heat retention

F02990386b12528111740ad6279ba29d

(1363)

on October 22, 2012
at 11:29 PM

And how many pieces of bacon does your cast iron skillet hold? I've got a 10 inch and can fit half as much as I can fit on a pan. And pans fit in the oven and go in and out of the oven way easier.

F02990386b12528111740ad6279ba29d

(1363)

on October 21, 2012
at 02:59 AM

Not trying to be a jerk, but we already discussed why a skillet sucks! Too time consuming too much work the oven is way easier to cook bacon IMO. Cooking it in a skillet ignores the time/effort part of the equation. Why are glass worse than porceliain/ceramic? Just curious, never used any of those in the oven.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 22, 2012
at 11:42 PM

You obviously have no clue how to cook because a cast iron skillet is designed to be used in the oven. In fact the original use of it was to generate convective heat over a fire. So the fact that you are completely ignorant is not reason to assume everyone else is. And I can get two lbs of thick cut bacon on my 18x26 skillet -- yes they make rectangular shapes too AMAZING!

F02990386b12528111740ad6279ba29d

(1363)

on October 22, 2012
at 11:37 PM

Also there's no reason to act like a jerk and insinuate that I am stupid. 99%+ of the time a skillet is used it is used on the stovetop. Combine that with the logic that it seems silly (not to mention is inefficient) to put something like that in the oven for bacon, and I certainly did not give off stupidity to assume you meant the stovetop. Especially since you did not specifically mention putting it in the oven which is an unusual use for a skillet (for most people today).

F02990386b12528111740ad6279ba29d

(1363)

on October 23, 2012
at 12:14 AM

Right, I even said in the first sentence of the first post that I don't know anything about cooking. Show me where did I assume you are ignorant? You are taking everything I saw in a negative context. Do you talk to people off of the internet like this? Never heard of or seen a rectangular skillet, or any skillet that large, when I picture skillet like the vast majority of people, I picture a small round thing with a handle. I apologize for not knowing your obscure definition of a skillet (which you did not clarify). I still don't think I'd like to put that in an oven vs a pan.

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