How did I get here? I'm not good with saucepans!

[rho]

The following is about the limit of my culinary talents:

1. Take some bacon, cut it up into a pan. Apply heat.
2. Take a leek or two, cut it up and add to the pan when the bacon looks less raw.
3. Crush a few cloves of garlic into the pan.
4. "Stir" (I'm sure there's a better word; I don't know it) occasionally with a fork until it looks done.
5. Remove from pan and serve on toast.

However, I have thus far discovered two slightly different ways of doing this. The first is to put some sort of fat or oil at the bottom of the pan before I start, resulting in the end dish being overly greasy. The second is not to put any sort of fat or oil in the bottom, which results in everything sticking to the bottom of the pan, burned bits in the end dish, and an annoying washing up task.

What am I doing wrong?

Comments

[beet]

One other way you may be able to deal with the sticky bits on the pan is to add small amount of water, wine, or vinegar (experiment to see what you like) at the very end of cooking your dish. Once you put 2-3 tablespoons in, rub against the stuff sticking to the bottom of the pan with a spoon or spatula. It should loosen and dissolve, leaving your pan much cleaner. Added bonus is that this can create tasty sauce!

Caveat! It won't be a nummy sauce if the sticky bits are actually black and are burned. In this case, turn the stove down and cook everything slower.