Bacon Bonanza Gotham Steel Healthier Review

Bad design, this pan is too small for the slices - they fall off; The ridges are too close together so even cooking just 6 slices in every other ridge took over an hour, and the fat in the pan underneath burned off, leaving scorch marks that couldn't be scraped off. Don't waste money!

I don't care what anyone says. This is such a waste of money! I've tried thick slices, regular slices, medium cut, short strips, long strips. Nothing good came of it. They came out burned at one end and raw at the other. They fell and folded in half so they couldn't properly prepare. What a waste!

Great concept but it proves that what looks good on paper doesn't always work. Not only will this ruin the oven, but it will also prevent the bacon from cooking evenly. The flesh of the bacon is overcooked and dried out while the fat remains raw and rubbery. I guess I should have checked the reviews before I bought it! Don't waste money.

I cooked 2 pounds all day. Bacon with 2 pans. #1 The bacon ridges aren't deep enough. #2 The bacon will need to be turned halfway through the cooking cycle as the bacon will only cook on top. Pans #3 end up with blobs of bacon burned to the bottom and I had to soak and scrape them off with a scratching post. I am happy with my air fryer, fryer and temperature control. square Pan.

I have several Gotham Steel pans and like them but this is not a very good product. I've used it twice and twice I had bacon burned on the outside and raw in the middle. The slits are too short, so the bacon slices fall on top of each other and the heat cannot circulate properly. The bacon in these photos is low-sodium Oscar Meyer bacon, so I didn't use specialty bacon. It was regular grocery store bacon.

I've been experimenting with this all day and here are my results. No matter what I do, the bottom of the bacon doesn't cook through. I've tried the tray in the pan and on the pan. I've tried thick and thin bacon, bacon in every slot and every other slot. I have tried 20-35 minutes cooking time. And the cooking temperature is 350* and 400*. My best success has been with thin cheap bacon every other slot, cooked at 400* for 25 minutes, 6 pieces total, which turned out to be crispy. Yes, it's not

I hate splatters and fuss with bacon so I was so excited to see this product! I was really hoping I'd like it, but it's not quite what I was hoping for. We've used it several times, experimented with different brands/types of bacon and flipped the bacon holder as instructed to make the bacon crispier. No matter what we do, the top of the bacon cooks perfectly, but the bottom of the bacon never cooks well—it just doesn't cook or brown. Not bad, but I'll probably use a regular baking sheet again.

You get greasy half-cooked bacon, Sounds like a great idea but poor design, tried different temperatures from 375 to 415 , bad results not edible, why? Bacon needs to be cooked in fat to be crispy. If your bacon is soft and pliable after cooking, it still has a lot of fatty oils going into your body. When you cook bacon properly, most of the fatty oils are released and remain in the bacon. Skillet, properly cooked bacon should be crisp as it cools, if the bacon is first removed from the heat…