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All Clad...

Breck724's picture

All Clad... (post #56597)

...my GF is buying me an All Clad pan for x-mas and I was wondering in your opinions what style and size would be best for cooking bacon...12" or 14", SS or non-stick SS?

MadMom's picture

(post #56597, reply #1 of 18)

No advice (I'm afraid I'm one of those who cooks bacon in the microwave) about the size of pan.  Do want to advise her to check cookware and more for some really good buys on AllClad.  Their web site is www.cookwarenmore.com if she's interested.  I have bought a lot of stuff from them, and it is great.



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Gary's picture

(post #56597, reply #2 of 18)

You certainly don't need a non-stick pan with bacon. You'll render more than enough fat to keep it from sticking. The only things I use non-stick for is fish and eggs. Even then I use a relatively cheap pan from a restaurant supply store. The finishes just are not durable enough to justify a major investment. I think a fair number of us use either the microwave or the oven to cook bacon.

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JonE's picture

(post #56597, reply #3 of 18)

My experiences lead me to say that a stovetop pan is really not the best way to cook bacon, unless you are looking for a slice or two with your breakfast or on a burger. You cannot easily fit a pound (OK, 12 ounces for some packages) of bacon in even a 14" pan. I know, I tried it an hour ago and the pieces all overlap and stick to each other and cook unevenly. I would stick (pun intended) to a normal pan - not a non-stick. There is no good reason to have an expensive nonstick pan as they are, for the most part, a consumable item - like a drill bit or sandpaper to the woodworker. Eventually they wear out and become pretty useless. I get my nonstick pans from Sam's Club (Bakers & Chefs brand) they are very heavy duty and last a couple years under daily heavy use for a family of 7. A good 12" heavy saute' pan, on the other hand, is almost indispensable.

Best way I've found to cook bacon is to lay it out flat on a half-sheet baking pan and put it in the oven at 400 until done to your taste. Once it gets to browning, it will burn FAST if you are not vigilant. Also easy to dispose of grease (or save it if you are so inclined).

Microwave bacon is nasty (in my opinion). YMMV.

 

 

Gretchen's picture

(post #56597, reply #4 of 18)

Turn your heat down. It lays flat, doesn't burn, and get crisp.

Gretchen

Gretchen
Adele's picture

(post #56597, reply #7 of 18)

See, I think oven and microwave bacon is nasty.  Lol.  I did mine in the oven last week and it was just wrong.  Cast iron pan.  So what if it takes a couple of times to do a pound? 

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

soupereasy's picture

(post #56597, reply #10 of 18)

How can you compare oven and microwave?


Oven gives nice crispy bacon. Have to admit I am a microwave nerd! :)


Now, you have to buy good bacon to start with.

Adele's picture

(post #56597, reply #12 of 18)

The microwave was mentioned and I wouldn't do it that way.   The bacon I have is the same bacon I get all the time.  I just prefer it on the stovetop.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Gretchen's picture

(post #56597, reply #13 of 18)

I do it on the stovetop or in the oven, depending on amount. When at the beach, we cook a pound at a time. Love the oven--flat, and perfect. Temperature matters to my thinking--I usually start it out low, because I have time. But if too high a temp (for quicker cooking), it may get a bit overdone.

Gretchen

Gretchen
soupereasy's picture

(post #56597, reply #15 of 18)

I would not spend that kind of money for a pan to fry bacon in.:(


I have a 12" All Clad, love it.:) Wonderful to brown turkey, roasts whatever and then finish in the oven.


I think we just disagree on the way to cook bacon.


If you just want the pan, go for it!

Adele's picture

(post #56597, reply #16 of 18)

I wouldn't spend that kind of money either.  I use a cast iron pan I've had for a few years now. 


I like my bacon soft and can't get it right in the oven, so that's my main reason for not doing it that way.  :)   


Now I want bacon and I've 'pigged' out so much today on rich food that I'd best wait.


Edit:  The person who posted the pan request isn't me! 


But, but, it's SUPPOSED to taste like that!


Edited 11/26/2009 8:22 pm ET by Adele

But, but, it's SUPPOSED to taste like that!

soupereasy's picture

(post #56597, reply #17 of 18)

Oops, sorry!


Edit to say, never pays to come late to the party!


Edited 11/26/2009 9:21 pm ET by soupereasy

Gretchen's picture

(post #56597, reply #18 of 18)

Well, you DID answer your best reason for stovetop--soft bacon. Go for it.  ;o)

Gretchen

Gretchen
soupereasy's picture

(post #56597, reply #9 of 18)

I agree, but I line the sheet pan with parchment. Makes for a really easy cleanup!

Lee's picture

(post #56597, reply #5 of 18)

How much bacon do you usually cook? A 12" skillet should easily hold 8 to 10 slices. I generally use a 10" AC skillet (not non-stick), which is plenty big for bacon for 2 to 3 people. A 14" skillet is a really big pan for normal household cooktops.

KarenP's picture

(post #56597, reply #6 of 18)

Get a 14" but not because of the bacon, which will work great. If you're sauteing any amount of anything it's best not to crowd the pan.  More surface area will accoomplish that. 

I didn't even consider nonstick.  I would never spend that kind of dollars for a nonstick pan.


Edited 11/26/2009 12:42 am by KarenP

FL.Cook's picture

(post #56597, reply #8 of 18)

A baking sheet and a rack in the oven works for me. Great bacon every time! Why would you spend that kind of money on a pan to cook bacon? Maybe a 12" fry pan, but then again i don't spend that kind of money on cookware, Tramontina cookware works great for me!!Carole


Edited 11/26/2009 2:19 pm ET by FL.Cook

Carole
Sheri's picture

(post #56597, reply #11 of 18)

I use my 12" stainless enough that I have two. I have the 14" but don't use it that often.

I should chime in on the bacon discussion. For me, in the oven on a rack set over a sheet pan. Perfect.

casualcook's picture

(post #56597, reply #14 of 18)

Aside from the issue of bacon, I'd consider what other things I use it for. If you do any kind of sauteing, then larger is better. I love my 12inch straight sided one and use for for everything. My smaller one (10 inches), sloped sides, hardly gets any use.