I had my dual burner non-stick grill pan for six years, and I’ve used it more than any other tool in the kitchen. I think so much of it I bought ’em for friends and family. It’s quick and easy to clean, it doesn’t warp and it cooks incredibly well. But what I love most about it? It’s a bacon-cooking machine.
I used to suck when it came to frying bacon. It didn’t cook evenly, curled and I would end up with burns from grease spattering. Then, a couple years ago, I started making bacon in the oven on my grill pan, and all it did was easily make the best bacon I’d ever tasted.
After some trial and error I decided this was best method:
(note: oven temps vary. You may have to use a little trial and error too.)
1 – Preheat your oven to 375 degrees.
2 – Line your sheet with bacon, either across the grill marks or with them. It doesn’t seem to matter.
3 – When the oven is up to temperature (my oven takes about seven minutes), pop it in the oven.
4 – Set your timer to 18 minutes. This is probably the max if you want firm, crispy bacon. I like mine just a shade under this and I’ll generally take the bacon out of the oven with a minute to go.
When you do so it looks like this:
5 – Transfer the bacon to paper towels…
6 – …and transfer the grease to a mason jar for storage in your fridge.
7 – INJEST BACON.
When you’re done, wait until the pan is okay to touch and give it a quick cleaning. Since the surface is non-stick the clean-up is a brease.
Pick yourself up one of these awesome little bacon machines here.