sausage's Bacon Sanny In Freshly-Seasoned Pan
Bacon Sanny
Several slices thick-cut bacon
2 slices of thick -sliced white bread
HP Brown Sauce
butter (optional, for a Bacon Butty)
Fry bacon in your newly seasoned pan, and drain on a paper towel. Spread HP sauce on inside of bread. Arrange the bacon
to make a sandwich. Place sandwich in pan and brown on low heat until all the bacon juices are soaked up.
To Season a Pan:
Cookware made of cast iron, cast aluminum and steel are customarily seasoned.
The process of seasoning fills the porous cooking surface with carbonized oil. The seasoning forms a protective barrier against oxidation (which would otherwise cause pitting and/or rust), and it helps to keep food from sticking to the surface.
Wash That New Pan
- Scrub your new pan in hot, soapy water to remove packing oils, then rinse well and towel dry. Put it over a heat source for thorough drying, then let it cool before seasoning it.
- We do not recommend washing pots and pans in the dishwasher; iron and steel would rust in it, and some finishes can get marred from the harsh detergents.
What Oil to Use
- We recommend Peanut Oil, because it has a very high smoking point.
- We do not recommend using butter, olive and other oils that will smoke at low temperatures. If you want to be traditional about it, you can use lard.
The Stovetop Method
- Pour a bit of vegetable oil into the pan and spread with your fingers over the inside surface up to the rim.
- Put the pan over moderate heat and remove when the oil begins to smoke.
- Then let the pan cool completely.
- With a clean cloth or paper towel, wipe off any excess oil and your pan is now ready to use.
The Oven Method
- Pour a bit of vegetable oil into the pan and spread with your fingers over the inside surface up to the rim.
- Put the oiled pan in a 300-350oF oven for about an hour.
- Remove from the oven and let cool.
- Then wipe off excess oil and your pan is ready to use.
The Clean Up
- After each use, clean your pan with very hot water and a scrubbing brush, then dry. Remember that you can speed thorough drying by putting the pan over a heat source.
- By the way, if you must use soap, you will need to re-season the pan after washing it. And if the steel or iron pan ever rusts (aluminum doesn’t rust), just sand out the rust, wash thoroughly and re-season to make it like brand new.
- Keep your seasoned pans out of the dishwasher. The harsh detergents will remove the seasoning, undoing all that great work that just went into making your new pan last forever.
Storing
- If you don't use steel and cast iron pans very often, spread a light coating of oil on the inside surface of the pan before storing it.
- When steel and iron pans are to be out of use for a long time, oil heavily and store in a plastic bag to keep from rusting.
- Cast aluminum pans don't need coating, because they can't rust. They can be stored without additional care.
Several slices thick-cut bacon
2 slices of thick -sliced white bread
HP Brown Sauce
butter (optional, for a Bacon Butty)
Fry bacon in your newly seasoned pan, and drain on a paper towel. Spread HP sauce on inside of bread. Arrange the bacon
to make a sandwich. Place sandwich in pan and brown on low heat until all the bacon juices are soaked up.
To Season a Pan:
Cookware made of cast iron, cast aluminum and steel are customarily seasoned.
The process of seasoning fills the porous cooking surface with carbonized oil. The seasoning forms a protective barrier against oxidation (which would otherwise cause pitting and/or rust), and it helps to keep food from sticking to the surface.
Wash That New Pan
- Scrub your new pan in hot, soapy water to remove packing oils, then rinse well and towel dry. Put it over a heat source for thorough drying, then let it cool before seasoning it.
- We do not recommend washing pots and pans in the dishwasher; iron and steel would rust in it, and some finishes can get marred from the harsh detergents.
What Oil to Use
- We recommend Peanut Oil, because it has a very high smoking point.
- We do not recommend using butter, olive and other oils that will smoke at low temperatures. If you want to be traditional about it, you can use lard.
The Stovetop Method
- Pour a bit of vegetable oil into the pan and spread with your fingers over the inside surface up to the rim.
- Put the pan over moderate heat and remove when the oil begins to smoke.
- Then let the pan cool completely.
- With a clean cloth or paper towel, wipe off any excess oil and your pan is now ready to use.
The Oven Method
- Pour a bit of vegetable oil into the pan and spread with your fingers over the inside surface up to the rim.
- Put the oiled pan in a 300-350oF oven for about an hour.
- Remove from the oven and let cool.
- Then wipe off excess oil and your pan is ready to use.
The Clean Up
- After each use, clean your pan with very hot water and a scrubbing brush, then dry. Remember that you can speed thorough drying by putting the pan over a heat source.
- By the way, if you must use soap, you will need to re-season the pan after washing it. And if the steel or iron pan ever rusts (aluminum doesn’t rust), just sand out the rust, wash thoroughly and re-season to make it like brand new.
- Keep your seasoned pans out of the dishwasher. The harsh detergents will remove the seasoning, undoing all that great work that just went into making your new pan last forever.
Storing
- If you don't use steel and cast iron pans very often, spread a light coating of oil on the inside surface of the pan before storing it.
- When steel and iron pans are to be out of use for a long time, oil heavily and store in a plastic bag to keep from rusting.
- Cast aluminum pans don't need coating, because they can't rust. They can be stored without additional care.
posted by Mascara at 9:59 AM
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