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**USMCCrashCrew89** · October 2, 2021, 07:16 AM

If you’re not opposed to cast iron Lodge has one that definitely will not warp

https://www.dickssportinggoods.com/p...E&gclsrc=aw.ds

Certainly cheaper than All Clad but also can be double used as a boat anchor.

EDIT - Glazed past the part about no cast iron but honestly your most economical choice.

**DogFaced PonySoldier** · October 2, 2021, 07:17 AM

Just talked with her - she came in and was reading over my shoulder and wasn't impressed she is called "The Wife" in my posts (sigh), she felt like SWMBO was better - I'll stick with my preferred nomenclature, lol.

Anyways, she confirmed she does not want ridges, does not want cast iron. She prefers square for cooking bacon - I think it's just an OCD thing where it seems like you get more cooking area and the rectangular bacon 'fits' better. She is open to carbon steel, though I don't see any square carbon steel ones. She would like deeper sides, too, and the pour spouts. So the Anolon one looks good, as it's thicker and all, but the ridges do it in.

All Clad has this one:

I think it would work fine, though it's not what she's used to. It honestly doesn't look as thick as this Anolon one, but again, the Anolon ridges are a dealbreaker.

I do see some carbon steel ones on Amazon that are like paella pans. If they were square, I think we'd be in business. I am kind of wanting to try carbon steel, see if it replaces my cast iron. I don't know. Anyone tried any of those carbon steel paella pans from Amazon? The larger ones, 15" or so, would be ok, as she could still fit plenty of bacon in them and not feel like it was 'crowded' like in a 10" or 11" round skillet. I see one by Lodge and one by BK that both look promising... 15" carbon steel. Mostly good reviews. Anyone used one of these or something similar?

**RonB** · October 2, 2021, 07:40 AM

Have you tried cookin' bacon in the oven? That's the only way I cook it now. It cooks more evenly and as a bonus, all the spatter in contained in the oven. Just use a sheet pan. I do line the pan with non-stick foil for ease of removing the bacon.

**Draznnl** · October 2, 2021, 08:05 AM

There is this one from Calphalon. https://www.calphalon.com/cookware/c...P_2109590.html And they are running a site wide 25% off sale this weekend.

Edit: I was just back on the Calphalon site. That 25% off (code SAVE25) expires at 11:59 EDT tonight.

**STEbbq** · October 2, 2021, 08:19 AM

If oven is no-go then what about this? We had one for years and it worked great.

Presto 07047 Cool Touch Electric Griddle https://smile.amazon.com/dp/B0051XSIO6/

**STEbbq** · October 2, 2021, 08:41 AM

To be fair, if you are using something 100 times annually, and your perfect pan is $150, I'd probably just suck it up and get it. You just might not be cooking bacon on your Blackstone if you get my drift.

**rickgregory** · October 2, 2021, 12:43 PM

Does she want a new pan or do you? If she's fine with the cheap POS, but you'd like a square pan for other things then I'd either get what you want and let her keep using the beat up one or if she wants a new version of what she's using, just get a new cheap POS pan and replace it every year or three.

Full confession - I used that same kind of pan for a long time. It's kind of nice since you can do things like bacon edge to edge in it.

**Bkhuna** · October 2, 2021, 01:08 PM

You're right, baked bacon (bakon?) has a different texture. It's cooked more evenly and degree of doneness is the same end to end. If you cooked it to the equivalent doneness as fried bacon, I'd argue that it's better than fried. Go with what you like.

Even with a 10-12 inch square grill pan, you can't make enough bacon for more than 3 average people (or two bacon lovers) at a time. You can fit a lot of bakon on a half sheet pan end every slice will be identical. I elevate mine with a wire cooling rack and both sides cook wonderfully at the same time. It just takes some getting use to the timing vs. the thickness of the slices.

**lemayp** · October 2, 2021, 07:15 PM

I've been happy with a set from scanpan. They have several square griddle pans but aren't that cheap. The only set my wife hasn't destroyed so far... https://www.scanpan.com/cookware/cat...alty-pans.html.

**coupster** · October 2, 2021, 08:19 PM

The most used pan in my kitchen is a Circulon square griddle. Its at least 15 years old and still going strong - no warping or scratches -non stick not so much, but that's what fat is for.. I can't speak for the durability of the newer models.

But I do feel that I've solved the warping problem on all but the most inexpensive cooking pans. Move the pan off heat and let Momma Nature cool them. Don't immediately douse them under a stream of water just after you finish cooking. Makes cleanup a little messier - congealed grease and all - but the pans stay flat.

**STEbbq** · October 3, 2021, 07:34 AM

FWIW, I have been paying more attention to percentage of 5-star ratings more lately as well. If the percentage 85% to 90% plus I give some allowance for user error and conclude the product is probably good enough.

For example, I wouldn't be surprised if some of these folks cook on max heat everytime whereas I rarely go above medium.

**tbob4** · October 3, 2021, 12:54 PM

This may not be what you want but I really like my good old cheap electric griddle for bacon and pancakes. I have some non-stick pans for the stove as well as my Lodge pans.