Here's the thing, being a lazy bugger I try to avoid work wherever I can & this applies to the home as well. I have a grill pan with my cooker & to avoid having to scrape the burnt bits off after my 10th bacon sandwich I always line the pan with aluminium foil then I can throw the foil away & rinse the pan ready for the next time.
My problem is that, no matter how careful I am when lining the pan with foil (and I have now become obsessively careful) there is always a thick layer of fat between the foil & the pan, how does it get there?
When I line the grill pan I use a single piece of foil which covers the bottom of the pan, runs up the sides, folds over the top edge & is then scrunched under the rim to retain it. is there some mechanism which allows the bacon fat to pass through the foil.
As you can tell, this is really annoying me, can anyone suggest what is happening?
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