Try baking it in the oven, it always comes out perfect. If you only want to
fry it, usually it sticks because your heat is up too high. Also, try a
nonstick pan.
Peg
From the capitol of bacon grease, the midwestern United States. Our motto
is "We Dig On Swine".

"schachmal" wrote in message
...
I like bacon but I can never cook it without shredding it as it glues
itself
to the pan, no matter how much oil or butter I put in first. It sticks
within seconds and trying to turn it over causes it to rip into pieces.
I'm
begining to think that even if I deep fried the rashers in a pot the depth
of the Marianas Trench that it would still glue itself to the bottom.

As I'm using olive oil (usually) with a stainless steel professional pan
(18/10) I'd like to know what I'm doing wrong or if its the quality of pig
we have in Australia.

J