In rec.food.historic I read this message from schachmal
>:

>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

I have this plastic thingy that is used in the microwave called
Makin Bacon. On the back is a URL: www.makinbacon.com. I have
never followed the URL, so can't vouch for it.

You drape the bacon over plastic supports, cover with a paper
towel, and cook in the microwave. Works very well. Goes in the
dishwasher.

Susan Silberstein