I've got a bunch of cast iron, and it's great for steak, stew, sauce, soup, etc...
One thing that has always defeated me is bacon.
In a $5.00 walmart aluminum griddle I can cook bacon like a pro, but the cast iron (a 12" lodge skillet) has too much of a hot spot in the middle of the pan. The bacon burns in the middle before the edges cook despite frequent flipping and nudging.
Any advice?
One thing that has always defeated me is bacon.
In a $5.00 walmart aluminum griddle I can cook bacon like a pro, but the cast iron (a 12" lodge skillet) has too much of a hot spot in the middle of the pan. The bacon burns in the middle before the edges cook despite frequent flipping and nudging.
Any advice?