I'd start with very low heat, until the bacon has started to release its fat. If there's not enough at that point, add a bit before you add the leeks.
For almost any pan, stirring with a wooden stirrer with a flat bottom is better for the pan and the food -- doesn't scratch the pan and moves everything around so you get less burnt spots.
I don't use non-stick pans at all, but I season all my pans often. Seasoning means you heat the pan until it's very hot, wipe it out with a bit of paper and oil, lard, shortening, etc., then let it cool again. I do this with my cast iron (most of the time) and my stainless (each time before I use it), and even my eggs rarely stick.
When something *does* stick, put in some water as soon as you take out the food (hot water is best), and generally it's pretty easy to scrub out later.
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timeasmymeasure
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Date: 2009-04-12 03:40 am (UTC)For almost any pan, stirring with a wooden stirrer with a flat bottom is better for the pan and the food -- doesn't scratch the pan and moves everything around so you get less burnt spots.
I don't use non-stick pans at all, but I season all my pans often. Seasoning means you heat the pan until it's very hot, wipe it out with a bit of paper and oil, lard, shortening, etc., then let it cool again. I do this with my cast iron (most of the time) and my stainless (each time before I use it), and even my eggs rarely stick.
When something *does* stick, put in some water as soon as you take out the food (hot water is best), and generally it's pretty easy to scrub out later.