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Copper is a great heat conductor, so copper frying pans heat up pretty quickly, but they lose heat just as fast. This prevents food from continuing to heat and burning up even after removing the source of heat. They're the exact opposite of cast iron. They're also not as resistant to high temperatures as cast iron and stainless steel. Anything above 450 degrees is a no-no.

Carbon steel pans are just as suitable for high heat cooking as cast iron, but with a lighter, less bulky profile. Here are some distinct advantages of using this pan.

    Once the bacon begins to sizzle and release some fat, carefully position the bacon press on top of the bacon slices. Ensure that the press is evenly distributed over the bacon to promote uniform cooking.