Quick question. I received 3 cast iron pans from my grandmother years ago. One is a Griswold, the other 2 are unmarked Wagners. After joining this group, Ive finally re-seasoned them back to where they are supposed to be (after years of cleaning them heavily with soap and water unknowingly). Anyway, how do yall get so much grease from your bacon? When I cook bacon, there is barely a sheen on the pans. I dont trim the bacon of the fat, but I barely get any grease. BTW, Im glad to have found this group. Previously I had rarely used the cast iron except when I needed to sear before finishing in the oven. I did however use one of the pans to feature in a cookbook I sell making my great-grandmothers hot water cornbread.
Posted on: Fri, 05 Dec 2014 15:24:01 +0000
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