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