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Jul 6, 2014 08:24 PM

Bacon sticks to my Lodge cast iron skillet

My Lodge pan is about 6 months old. Although it came pre-seasoned, I added seasoning to it before using it--wiped oil on it and put it in a hot oven. Also, each time I've used it, I've only used hot water and a green scrubbie to clean the pan--no soap, and then I dry it with a towel, wipe a thin layer of Crisco on it, and put it on the stovetop over high heat for about 15 minutes. I've cooked about three or four packages of bacon since the beginning of the year. I usually leave the bacon out about 10 minutes before cooking and I preheat the pan on medium heat for 4-5 minutes. If I don't also coat the bottom of the pan with a bit of oil, the bacon sticks like crazy to the pan.

Am I doing something wrong? Or is it normal to cook bacon in more grease? Bacon is the one thing I thought I should be able to cook without having to add oil.

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  1. I put my bacon into a cold pan and heat a smidge over medium. Once I get a sizzle I reduce to medium or even lower. I turn frequently. I put no oil in it to cook. When I wash it, which I do, I put the somewhat wet pan on a burner and turn to high. Once it's close to smoking, I add some oil, turn off the heat and use a paper towel to coat the pan with the oil. I'm NOT looking for nonstick.

    1. I think you are preheating and cooking over too high a temp. Cast iron gets hotter than steel pans, and faster. You can skip preheating if you want, and should cook on the low side of medium. Don't fight with the strips to turn them. When they are ready, they will loosen and turn easily.

      1 Reply
      1. Don't clean with the green scrubbie, mine can actually remove all the seasoning from cast iron. Use a stiff nylon brush instead.

        Medium may be too hot, things will stick if the pan is too hot. Try low heat for the same amount of time.

        2 Replies
        1. re: Sirrith

          Or use a chain mail scrubber. There are several on Amazon, virtually all of them made by small companies in the U.S. I use the Ringer XL; it's a little larger than most others. Note that they're not just for cast iron. I use mine on carbon steel pans, glass baking pans and stainless steel cookware. It's also great for grill grates.

          1. re: DuffyH

            I also have the ringer XL, I prefer my brush though.

        2. After reading about it on CH, I have started making bacon in this way: Put bacon in cold CI pan, add water to cover, and turn on to medium. Let the water boil off, then turn down to medium-low. Turn bacon over when desired amount of brownness has occurred. Remove bacon and drain off fat. Put pan back on now off burner. If there is residue on the pan bottom, I wait 5 or 10 minutes and then add a little water to the pan. When I'm ready to clean up, rinse the pan and scrub a bit if needed. Dry and, perhaps, lightly oil before storing.

          1. I find that Chinese bacon and salt pork fry with less sticking and burnt fond. I think American bacon has too much sugar to fry cleanly.