Don't know about the quality of pig in Oz land but I don't have any
problems frying bacon if I start with cold rashers in a cold pan and
heat it slowly until some of the fat releases its grease. Then, I can
raise the heat and cook it. Of course, extremely lean bacon may require
a little added oil.

A few years ago, a 100 year old gentleman who still did most of his own
cooking told me that in his culture a little vinegar was added to the
skillet both to decrease the spattering of hot grease and to help
prevent very thin slices of bacon from sticking to the pan.

Kacey

schachmal wrote:

> 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
>

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