Bacon on Stoneware: Curling, Spattering & More

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Discussion Overview

The thread discusses experiences and opinions regarding cooking bacon on stoneware, particularly focusing on issues like curling, spattering, and cleanup methods. Participants share their personal cooking techniques and preferences, as well as the effectiveness of using stoneware for this purpose.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant inquires about whether bacon curls on stoneware and if it spatter in the oven.
  • Another participant shares their experience of cooking bacon on stoneware at 350 degrees without spattering, attributing this to the even temperature of the stone.
  • Several participants mention cooking bacon at 400 degrees and express satisfaction with the results, highlighting it as a selling point for the bar pan.
  • One participant notes that they have never experienced spattering when cooking bacon in the oven.
  • Some participants discuss the use of parchment paper, with differing opinions on its necessity for cleanup.
  • Another participant shares a positive experience cooking bacon for the first time on stoneware, noting it was better than frying.
  • One participant mentions trying low-fat turkey bacon, which did not yield the same results as regular bacon.

Areas of Agreement / Disagreement

Views differ on the necessity of parchment paper for cooking bacon on stoneware, with some participants advocating for its use while others report successful results without it. There is no clear consensus on the best cooking temperature, as participants mention both 350 and 400 degrees.

Contextual Notes

Participants share personal experiences and preferences regarding cooking bacon on stoneware, reflecting a variety of cooking methods and outcomes.

Who May Find This Useful

Consultants and community members interested in cooking techniques for bacon using stoneware may find the shared experiences relevant.

sivlepa
sivlepa
Messages
59
I have been told that bacon will not curl on the stoneware. Is that so and anyone know why? Also, I had a gal raise the question of it spattering in the oven? Will it? Any pointers?

THANKS!
 
I do this all the time!It works really well and NO SPATTERING!
The even tempurature of the stone is why bacon will not curl. And because you are not using such a high heat to bake it is why there is no spattering.
I do about 2/3 of a pound at 350 degrees for about 20 minutes. I have to tell you though that I love my bacon REALLY CRISPY!
So of course the baking time will vary per person and the doneness they like.
resturaunts bake their bacon all the time. That's how I learned that trick.
 
I have been doing bacon in the oven forever thats a big selling point on the bar pan. I sell them at every show. But I cook mine at 400. I have not cooked bacon any other way in the last 10 years

Diane
 
Me too! 400 degrees in the bar pan for years. I sell alot at shows as well when I tell them about this.
 
This is how I sell the Bar Pan and it's my #1 stone seller! Bacon is the best in the Bar Pan!!!!
 
  • Thread starter
  • #6
spatteringSo it won't spatter at a lower temperature? Or in general?
Thanks everyone!!
 
I have never had it spatter. That is why I cook it that way. I don't have to babysit it on the stove and clean up the stove top, the counter top and sometimes the floor.
 
You have to put a piece of parchment paper in the pan too.
 
why?
its_me_susan said:
You have to put a piece of parchment paper in the pan too.
Click to expand...
I don't use parchment paper and don't have any problems. What does the parchment paper do?
 
Parchment helps with cleanup, but you really don't need it.

I wait til the pan cools and the fat congeals, then I scrape it in the trash with my handy dandy nylon pan scraper and rinse off the rest with hot water and my easy clean kitchen brush.
 
I don't use parchment paper. I just pour off the warm grease into a dish or jar. I have never had a problem with clean up before.
 
You can do it either way, with or without the paper. You can mention to your guests who are buying the bar pan that cooking it without the paper will help to season the stone really fast!!!
 
I just tried this the other day and it came out perfect! I will never cook bacon in a frying pan again, LOL!
 
I tried it yesterday for the first time!!My son loved it, he said it was the best bacon he ever had. I did it at 350 for 30 minutes and I drained off the fat about 5 minutes before I took it off. It came out wonderful. So much more flavor then when you fry it!! Wow I will definately pass it on to my customers!!
 
I tried it with low-fat turkey bacon. It doesn't work so well. They curled and turned out like toasty paper. Just a tip - use normal bacon!
 
I am having brunch at my house for Mom's day (of course I will be cooking) and I plan on trying it.
 

Frequently Asked Questions

Why does bacon curl when cooked on stoneware?

Bacon tends to curl due to the fat rendering during the cooking process. When placed on stoneware, the heat is distributed evenly, which can help minimize curling. However, some curling is natural as the fat shrinks while cooking.

How can I prevent bacon from spattering on stoneware?

To reduce spattering, you can cover the bacon with a splatter guard or parchment paper while it cooks. Additionally, cooking at a lower temperature can help render the fat more slowly, which may minimize splattering.

Is it safe to cook bacon on stoneware?

Yes, it is safe to cook bacon on stoneware as long as the stoneware is oven-safe and used according to the manufacturer's instructions. Stoneware is designed to withstand high temperatures, making it suitable for cooking bacon.

What is the best temperature to cook bacon on stoneware?

The best temperature to cook bacon on stoneware is typically around 375°F to 400°F. This allows the bacon to cook evenly and become crispy without burning. Always monitor the bacon closely to achieve your desired level of crispiness.

How do I clean stoneware after cooking bacon?

After cooking bacon, allow the stoneware to cool completely. Then, use a soft sponge or cloth with warm, soapy water to clean it. Avoid using harsh detergents or abrasive scrubbers, as they can damage the stoneware's surface. For stubborn residue, soaking the stoneware may help.

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