Don’t you hate how bacon (and other meats) don’t cook evenly when grilling or pan frying? Edges are burnt or dried and the middle may not be cooked well enough to allay the concerns of food poisoning from undercooked meat.
A bacon press is basically a weight with a handle used during grilling or pan frying. It can be made of different types of metal and even glass but the best are made of cast iron because it is the heaviest, and most durable metal. Lighter metals and glass don’t heat as well.
How to Season Cast Iron
*Most cast iron bacon presses are sold pre-seasoned now.*
If you purchase one that hasn’t been preseasoned, it must be seasoned before you use it or the food will stick.
- Never ever use vegetable oil to season cast iron. It blackens it with a sticky coating.
- Instead, coat the press with lard or bacon grease.
- Preheat an oven to 275 degrees.
- Put greased press on top rack with a tin foil plate on the bottom rack directly underneath to catch any drips.
- Bake for 1 hour.
Cast Iron Bacon Press Care
Do not use soapy water! Just wipe clean with a paper towel or use a stiff brush with water if necessary. If it is seasoned properly there should be no meat sticking to it. Never submerge your press in water or it will rust.
When storing it put a pot holder or paper towel between it and other cookware so it will not scratch it.
May your bacon always be crispy & may it never go to your hips. . .
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