Bacon in the Bar Pan~ How Do You Do It?

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Discussion Overview

This thread explores various methods and experiences related to cooking bacon in the Pampered Chef bar pan, with participants sharing their techniques, preferences, and outcomes.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions lining the bar pan with parchment paper for easy cleanup and cooking bacon at 375°F.
  • Another participant shares their experience of using parchment paper and baking bacon at 425°F for 20-25 minutes, noting that it helps season the pan.
  • Several users mention that using parchment paper makes cleanup easier and reduces grease splatter.
  • One participant states they cook bacon without parchment and find it easy to clean by scraping the cooled grease out.
  • Another participant discusses using the medium bar pan in the microwave, starting at 4 minutes, and also using parchment paper to control splatter.
  • One participant expresses that they do not notice any flavor transfer when cooking bacon without parchment paper.
  • Another participant mentions using bacon grease for cooking other dishes, such as gravy.
  • One participant shares that they cook bacon every Sunday in the large bar pan without parchment and do not experience flavor transfer to other foods.
  • Several users discuss the effectiveness of parchment paper in reducing grease and making cleanup quicker.

Areas of Agreement / Disagreement

Views differ on the necessity and effectiveness of using parchment paper, with some participants advocating for its use while others prefer cooking without it. No clear consensus emerges regarding the best method.

Contextual Notes

Participants share personal experiences and preferences, reflecting a variety of cooking styles and outcomes when using the bar pan for bacon.

Who May Find This Useful

Consultants and community members interested in different methods for cooking bacon in the bar pan may find the shared experiences helpful.

merego
merego
Messages
1,982
Please let me know, alot of people are asking me and I have no idea, but heard it's the best bacon you'll ever eat!!??:angel:
 
I line my bar pan with parchment and also put a some on top of bacon strips for easy clean up. I usually set the temp at 375c. Works wonders!
 
I put a layer of parchment paper in the bottom of the pan, then lay the bacon strips on it, and bake in the oven at 425 for 20-25 minutes. (depending how crisp you like your bacon) The parchment soaks up alot of the grease, making it easier to clean - and it also seasons a new bar pan better than anything else!:thumbup:
 
For easiest clean up, line the bar pan with parchment paper before you start. Then, for the large bar pan, it will hold an entire pound (the pieces may need to be slightly overlapped), and the medium bar pan will hold about 1/2 lb. The oven can be set for 400-450 degrees and then pop it in and bake it according to the crispness desired. I would check after 10 minutes or so and gauge from there.

Once you're done, literally pick up the parchment paper, crumble it together and throw it away. You're done. No bacon grease smell or mess to clean up. It's AWESOME!

Enjoy!

Tammy
 
Everyone typing at once! I was delayed because the office phone rang! lol
 
Do you think we like our bacon done on the bar pan maybe? :)
 
rennea said:
Do you think we like our bacon done on the bar pan maybe? :)
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Best thing since sliced bread!:love: I sell them at almost every show - and I always tell the bacon tip ~ people love it!
 
Oh, and you can do it in the microwave, too, using the medium bar pan (if it fits). I start at about 4 minutes and check it after that. I always put a piece of parchment paper on top, too, to control grease splatters. The small bar pan would work, too, but it obviously wouldn't hold much.

Tammy
 
I've done it without parchment, too. Still works. :) I let the pan cool and the grease firms up and I just scrape it out with a nylon pan scraper.I bake at 400 for about 25 mins. Just cook it long enough to your desired crispness.
 
  • Thread starter
  • #10
WONDERFUL.... Thank yous o much. The last 5 shows I was a guest I meant to ask the consultant and forgot everytime. My 1st cooking show is this Sunday and I want to tell people about it, plus tryi it myself :)
 
RaggedyAunt said:
Oh, and you can do it in the microwave, too, using the medium bar pan (if it fits). I start at about 4 minutes and check it after that. I always put a piece of parchment paper on top, too, to control grease splatters. The small bar pan would work, too, but it obviously wouldn't hold much.

Tammy
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can it be any kind of bacon or just the kind that is microwave friendly - you know the kind that says its for cooking in the microwave.:o
 
PamperedDor said:
can it be any kind of bacon or just the kind that is microwave friendly - you know the kind that says its for cooking in the microwave.:o
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I've used just regular bacon, and it worked fine. Just watch the time for crispness. It cooks fast!
 
I put the bacon on the bar pan w/nothing under it - I am trying for more seasoning to my pan. Plus I don't find it a hard clean up either & I get the bacon grease in a small bowl for using later in gravy.
 
I use parchment paper. Put it on 400 degrees or 450 degrees depending on how quick I am needing it to cook.
 
For those of you who didn't use parchment paper....

Did you notice a transfer of flavor from the grease the next time you used your pan?
 
Christ Follower said:
For those of you who didn't use parchment paper....

Did you notice a transfer of flavor from the grease the next time you used your pan?
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I seasoned mine this way the first time I used it and I did not notice any flavor transfer at all.
 
I haven't noticed transfer either. Deb said she lets her grease firm up & then scrap it - I had said earlier that I use my grease for later & I pour it up pretty much right after I take it out of the oven.
 
I used the parchment the first time and found it did not season the stone. Then I did it again with a smaller piece of parchment because I wasn't doing that much bacon. To this day, there is a dark ring around the edge of my stone. It's mostly evened out now.
 
DebbieJ said:
I've done it without parchment, too. Still works. :) I let the pan cool and the grease firms up and I just scrape it out with a nylon pan scraper.

I bake at 400 for about 25 mins. Just cook it long enough to your desired crispness.
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That's what I do too!
 
I do it without parchment paper all the time.

Also how does turkey bacon work in the oven? Is it just as good?
 
The only way we cook bacon is in the Large Bar Pan; and we have it just about every Sunday. I never line mine with parchment paper. I love to use our Brush with it so I can get the water very hot for cleaning. Every once in a while, I use baking soda on it.

I never have a problem with other food tasting like bacon.

Oh, I like to cook it in the over...425 for 15 to 20 minutes. It is so good!!!

Lisa
 
kaseydee said:
I haven't noticed transfer either. Deb said she lets her grease firm up & then scrap it - I had said earlier that I use my grease for later & I pour it up pretty much right after I take it out of the oven.
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This is exactly what I do and if you want to season your pan quickly it is the best!! I don't ever use parchment paper. I love frying eggs in bacon grease, it helps to clog your arteries faster!!!!:D :D :D
 
This is definately the best way to season this pan:thumbup: The parchment saves time with cleanup in my opinion.
 
425 for 20 minutes, comes out perfect! mmm... and the grease comes right off the pan- after its cooled of course. lol
 
Last edited:
Oh PLEASE don't pour the grease off when it is hot. You will risk burning yourself!The nylon spatula (flipper) works great for removing the grease when it is warm.
 
lacychef said:
This is definately the best way to season this pan:thumbup: The parchment saves time with cleanup in my opinion.
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That is why I use the parchment, plus, the bacon is less greasy too. The parchment soaks up some of the excess grease, so I don't have to soak it off the bacon as much.

When I was seasoning the pan, I did the bacon without parchment.
 

Frequently Asked Questions

How do I prepare bacon in the Pampered Chef Bar Pan?

To prepare bacon in the Pampered Chef Bar Pan, preheat your oven to 400°F (200°C). Lay the bacon strips in a single layer in the pan, making sure they do not overlap. Bake for 15-20 minutes, or until the bacon reaches your desired crispiness. Keep an eye on it to prevent burning.

Can I cook different types of bacon in the Bar Pan?

Yes, you can cook various types of bacon in the Bar Pan, including regular, thick-cut, and even turkey bacon. Just adjust the cooking time as needed, as thicker cuts may require a few extra minutes to cook thoroughly.

Do I need to grease the Bar Pan before cooking bacon?

No, you do not need to grease the Bar Pan before cooking bacon. The bacon will release its own fat as it cooks, which will help prevent sticking and allow for even cooking.

How do I clean the Bar Pan after cooking bacon?

After cooking bacon, allow the Bar Pan to cool down. Soak it in warm, soapy water for a few minutes to loosen any residue. Use a non-abrasive sponge or cloth to clean it. For stubborn spots, you can use a plastic scraper. Avoid using metal utensils to prevent scratching the surface.

Can I use the Bar Pan in the microwave for bacon?

While the Bar Pan is primarily designed for oven use, you can use it in the microwave for cooking bacon. Place the bacon strips in the pan and cover with a microwave-safe lid or paper towel. Microwave on high for 4-6 minutes, checking for doneness. Cooking times may vary based on your microwave's wattage.

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