Pampered Chef bar pans a have couple of advantages over regular sheet pans that come in handy with turkey bacon. You don't need to line the bar pan with parchment or foil, and it has a tall lip that helps prevent spills. A large bar pan holds about 1 pound of turkey bacon. If you're cooking a lesser amount, space it evenly over the surface of the pan; you have to cover two-thirds of bar pans with food during use to prevent thermal shock. You also need to cook turkey bacon 2 to 3 minutes longer on a bar pan than you would on a metal pan.
First Time Use
Prep a bar pan for its first use as you would any enameled cookware: Wash it with mild dish soap and start cooking. You don't need to bake and polymerize fat on a bar pan as you do cast-iron cookware, but food still might stick during the first couple of uses. Baking a pan of biscuits, muffins or cookies on the bar pan or brushing its cooking surface with a light layer of vegetable oil before cooking turkey bacon prevents sticking during the first use.
A La Carte
Heat the oven to 400 degrees Fahrenheit. Arrange the turkey bacon in an even layer on the bar pan. Each piece should have just enough space on either side to not touch the next piece.
Place the bar pan in the oven on the middle rack. Bake the bacon until it browns along the edges, or for 15 to 17 minutes. Take the pan out of the oven and set it on a cooling rack or a potholder. Pat the turkey bacon with paper towels and serve.
For crisp turkey bacon, set a wire baking rack on top of the bar pan before you add the bacon. Arrange the turkey bacon on the rack and bake it at 450 F for 15 to 17 minutes.
Crack a generous amount of black peppercorns on both sides of the turkey bacon before cooking it to make a peppered variation.
Candied Turkey Bacon
You can use almost any sweetener or sugar to candy or glaze bacon. Brown sugar, maple syrup and beer are few sweeteners and flavorings that work. Bake candied bacon at 400 F for 15 to 17 minutes and let it cool on a wire rack before serving.
* Sprinkle about 1/4 inch of brown sugar in an even layer on a plate. Lightly press both sides of each slice of bacon in the brown sugar. Space each slice about 1/4 inch apart on the bar pan.
* To make beer-and-maple bacon, mix 1 cup of maple syrup and 3/4 cup of lager (for each 1 pound of turkey bacon) in a saucepan. Simmer the syrup and beer over medium heat until it reduces by half, about 25 minutes. Arrange the bacon on the bar pan, spacing each piece about 1/4 inch apart. Brush the bacon liberally with the glaze.
Cleanup and Tips
Let the bar pan cool until it's warm enough to handle or until it reaches room temperature for cleaning. You may find it easier to clean glaze or sugar from the pan while it's still warm.
Scrape food from the bar pan using a wooden or the supplied nylon scraper; never use a metal kitchen tool. Run warm water over the bar pan to help with stubborn food bits; don't use dish soap to clean the pan (other than before the first-time use).
It's normal for the bar pan to darken after repeated use. Although the bar pan is smooth and appears non-porous, it isn't. Polymerized fats from repeated fill the pores in the surface and create a nonstick coating.