Got a Question From a Customer About Her Bar Pan...can You Help?

[jesusluvsu2005]

Here's what she said.....
"I have a quick question for you about my PC Stoneware bar pan. I have had it a long time but just recently (in the last two months) started cooking bacon on it in my oven. I had a bad experience previously with a PC bar pan that broke in my oven while cooking bacon and caused an oven fire, so I am a little anxious about it. Needless to say, the stone is VERY well seasoned. So much so, that I am worried that it may be soaking up so much grease that it is going through the pan and dripping into the bottom of my oven during cooking. The bottom is brown around the edges and feels greasy. I cleaned out my oven, but since using it more & more times I have accumulated what I believe is grease build-up in the bottom of my oven. I am nervous about continuing to use it due to risk of fire.

I was wondering if you could check on this for me to see if anyone else has ever had a similar problem. I tried googling it, but couldn’t find anyone with the same concern. I did find a ‘tip’ about using baking soda to clean the grease up a bit, but I didn’t want to try that without asking you either. I was using it about every day to cook bacon, so I’m hoping for a solution"

I'm not sure what to tell her. Anyone have any answers? Thanks!
God bless,
Amanda

 

[DebbieJ]

use parchment paper

 

[leftymac]

use parchment paper

darn, you beat me to it!

 

[coriatc]

First of all, it is not "soaking" up the grease... The stoneware is non porous and therefore does not allow anything to soak through... the seasoning is completely on the surface and not throughout the stone.

I would think that the greasy feeling that she has on the sides/bottom of the pan probably comes from draining the grease off, etc. or from the splattering of the grease while the bacon is in the oven.

 

[gailz2]

If her oven is covered with grease on the bottom, she needs to use an oven cleaner that will take care of it. I put bacon on my bar pan in the oven and have no problem at all. I'm thinking she had a "store brand" stone that broke and caught on fire. Our stoneware does not absorb the grease, it just seasons the top.

 

[etteluap70PC]

It is possible (Happened to a cust of mine) that she has hairline cracks in her stone. If so yes grease could be going thru those cracks and leaking into her oven.

 

[chefann]

My bar pan gets a little oily on the bottom when I do bacon, but I think it's from pouring off the grease (and I think I need to launder my oven mitts, too). If she wants to really cut down on the splatter, have her put parchment OVER the pan (like a lid) in addition to under the bacon.

 

[hollye44]

I am only recently discovering the many wonderful uses for parchment paper. And I have never thought of cooking bacon on stoneware in the oven, but may need to try it sometime. :O)

 

[chefann]

I am only recently discovering the many wonderful uses for parchment paper. And I have never thought of cooking bacon on stoneware in the oven, but may need to try it sometime. :O)

OMG! It's the only way to cook bacon! My large bar pan looks like a metal pan, it's so well seasoned from cooking bacon. I'd cry if it broke. I also love that I don't have to stand there and watch it - I can make pancakes or whatever on the stove while the bacon is in the oven.

My mom had a magnet when I was growing up: Never cook bacon naked.

 

[ChefPaulaB]

I've tried cooking the bacon on the bar pan in the oven, but it's never crispy enough for our tastes... what's the trick? We've tried with and without parchment paper....

 

[DebbieJ]

I've tried cooking the bacon on the bar pan in the oven, but it's never crispy enough for our tastes... what's the trick? We've tried with and without parchment paper....

Cook it longer

 

[raebates]

You might try a slightly higher temp, too. Bump it by 10 degrees, and see if that helps.

 

[ChefPaulaB]

What are the temps and times that you are using? I can't remember but I think that I tried 400 degrees for 30 minutes... does that sound about like you all do?

 

[chefann]

My oven isn't very accurate, but I set it so it runs around 425. And I check it at 20 minutes, although I usually end up leaving it in longer. DH and I both like our bacon really crispy. Once it starts to crisp, it'll go past crispy to burnt in just a few minutes.

 

[ChefPaulaB]

Thankyou!!! I'll try it again!

 

[PamperedCaniac]

I cook mine 375 for about 18 - 20 mins!! Crispy every time!!!!!!!!!

 

[JAE]

My oven isn't very accurate, but I set it so it runs around 425. And I check it at 20 minutes, although I usually end up leaving it in longer. DH and I both like our bacon really crispy. Once it starts to crisp, it'll go past crispy to burnt in just a few minutes.

Thanks for those directions again. Mine wasn't crispy either. I don't care for bacon by the males in my family like it. I'll have to try it again.

 

[DebinIA]

it Is Possible (happened To A Cust Of Mine) That She Has Hairline Cracks In Her Stone. If So Yes Grease Could Be Going Thru Those Cracks And Leaking Into Her Oven.

^^^^that!!!

 

[KellyTheChef]

I have had TWO bar pans do this to me. My current one looks nasty and seasoned on the bottom and I finally gave up and just kept it. I have had it for about 4 years now and use it ALL THE TIME. It was really bad/greasy/sticky on the bottom for a while and I had to use baking soda and steel wool to get the build up off. No one in my cluster (including my director who has been in the business for over 15 years) has ever seen a stone do what my last two bar pans did. It was NOT grease coming from over the edges...it came THROUGH the stone.

Thankfully, as the inside got more seasoned, the outside quit getting nasty and sticky.

I also HATE bacon in the bar pan...so I don't use it for that anymore!

 

[kcjodih]

I have had TWO bar pans do this to me. My current one looks nasty and seasoned on the bottom and I finally gave up and just kept it. I have had it for about 4 years now and use it ALL THE TIME. It was really bad/greasy/sticky on the bottom for a while and I had to use baking soda and steel wool to get the build up off. No one in my cluster (including my director who has been in the business for over 15 years) has ever seen a stone do what my last two bar pans did. It was NOT grease coming from over the edges...it came THROUGH the stone.

Thankfully, as the inside got more seasoned, the outside quit getting nasty and sticky.

I also HATE bacon in the bar pan...so I don't use it for that anymore!

Kelly HUH? Why on earth? Is it just because your preggy and your tastebuds are off a little? I've NEVER heard this before!