Ideal for baking bacon and sausages. The bacon is crispy but not dry, and the sausage has a caramelized tint on the underside, giving it a crunchy and soft top (which my husband prefers). You could probably skim half to avoid the harder side. Fat goes to the brim compared to cooking meat in an oil bath. We can easily put a pound of bacon on a sheet pan, while we need two regular cooking sheets to make the same pack. Very satisfied.
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