Loadingā¦
23
Frying bacon in the oven on a sheet pan beats standing over the stove in my cast iron, and I am mad it took me 8 years to try it
No grease pops on my arms, no splatter all over the backsplash, and I can walk away for 18 minutes at 400 degrees instead of babysitting a skillet, so has anyone else switched sides on this or am I the only one who was stubborn about it?
1 comments
Log in to join the discussion
Log In1 Comment
faith_schmidt12h ago
Nope, hard disagree on this one. Oven bacon comes out flat and kinda steamed, and you lose that crispy edge you get when it hits hot cast iron. The splatter and the grease pops are just part of the deal, and honestly that sizzle is half the point. Standing there for ten minutes is not a big ask when the payoff is bacon that actually tastes right. You do get to walk away, sure, but you also get a sheet pan full of grease that's a pain to clean and bacon that's just okay. I'll keep my skillet.
10