Pork products, especially bacon, residue.

[Deleted member 292]

Morning All.
I've gone through the cleaning thread and surmise that I'm doing the right things, but am left with a question! I've been frying on my favourite frying pan for around 25 years. It's as seasoned and well kept as I suppose it can be, and is a breeze to clean, normally! But, when I fry pork, especially bacon, it sticks. It's not hard to clean, but I wonder why, and if anyone else gets this?? I haven't needed abrasives like steel wool scourers or steel spatulas for a long time, but I would like my bacon to slip off like all other meats and veggies that pass over it.
Cleaning is by hot water and a stiff brush, and a quick wipe with oil.
Regards.

 

[SweetAndSpicy]

Try a slow preheat, reducing your heat dramatically. Preheat the pan on low heat for 8-10 minutes, then add the bacon. Keep the heat on low to medium for the entire cooking process.
This renders the fat out slowly, creating a deeper pool of protective oil under the meat before the proteins have a chance to stick. Don't rush the bacon!

 

[ssnr4125]

Morning All.
I've gone through the cleaning thread and surmise that I'm doing the right things, but am left with a question! I've been frying on my favourite frying pan for around 25 years. It's as seasoned and well kept as I suppose it can be, and is a breeze to clean, normally! But, when I fry pork, especially bacon, it sticks. It's not hard to clean, but I wonder why, and if anyone else gets this?? I haven't needed abrasives like steel wool scourers or steel spatulas for a long time, but I would like my bacon to slip off like all other meats and veggies that pass over it.
Cleaning is by hot water and a stiff brush, and a quick wipe with oil.
Regards.

It's because of the sugar and other additives they use to cure it, which caramelize and grab onto the surface. I'm with @SweetAndSpicy about making sure your pan is fully preheated before the bacon goes in. Not just warm, but hot! Try a slightly lower heat once the bacon hits the pan. If you're rendering the fat too fast at a high temp, that just accelerates the sticking. A little extra fat before you put the bacon down can also help create a barrier! If it still sticks, just take comfort that it cleans up easily, and save the really slick meals for something like eggs or steak!

 

[Deleted member 292]

Try a slow preheat, reducing your heat dramatically. Preheat the pan on low heat for 8-10 minutes, then add the bacon. Keep the heat on low to medium for the entire cooking process.
This renders the fat out slowly, creating a deeper pool of protective oil under the meat before the proteins have a chance to stick. Don't rush the bacon!

Thank you for your suggestions and time. I will try that.

 

[Deleted member 292]

It's because of the sugar and other additives they use to cure it, which caramelize and grab onto the surface. I'm with @SweetAndSpicy about making sure your pan is fully preheated before the bacon goes in. Not just warm, but hot! Try a slightly lower heat once the bacon hits the pan. If you're rendering the fat too fast at a high temp, that just accelerates the sticking. A little extra fat before you put the bacon down can also help create a barrier! If it still sticks, just take comfort that it cleans up easily, and save the really slick meals for something like eggs or steak!

I usually buy organic smoked bacon, because of where i am, but yes, even the smoked products have sugar added. They call it "cold smoke" which is the modern industrial thing.