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.

Heat the pan, *then* put in a tiny bit of bacon fat saved from the
last batch. Let that get hot and *then* add the bacon. And leave it
alone. No poking or prodding. Turn once.

OR: Lay it out not touching each other on a baking sheet with sides
and pop it into a 350F oven. Watch it because it'll go relatively
quickly. The bacon will cook nicely with less curling than skillet frying.

OR: Lay a paper towel on a microwave-safe plate and lay out strips of
bacon side by side. Cover with another paper towel. Nuke.

> 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

The pan needs to be hot before adding oil and before adding the bacon.
That goes for anything to be cooked in the pan.

> or if its the quality of pig we have in Australia.

Pastorio