materials have the further advantage that all are also compatible with the cold temperature conditions experienced in freezer units thus the invention could be used to cook food initially store the cooked food by freezing and eventually reheating by microwave radiation or conventional ovens the disclosed system is remarkably effective in cooking bacon strips the bacon strips are very evenly cooked with leaner striations which normally over cook when submersed in the hot fat in traditional frying are relatively moist this seems to true even when the fattier striations have been crisped it is suspected that this phenomenon is aided by the fact that the strips hang almost completely free of contact with the supporting structures the small radius of the bars 38 limits contact to a band only about 0 375 inch wide thus it is likely surface tension at the contacting surfaces of the food and any support which would normally hold the liquified grease in contact with the cooking food in those contacting areas is all but eliminated permitting gravity to more thoroughly drain the grease into the dish a variety of different types of supports attachable to the disclosed dish are contemplated as part of the present invention these include but are not limited to skewers for supporting corn on the cob or potatoes drip bar type supports used for supporting strips of meat or bacon a screen mesh for cooking smaller individual food portions a ribbed grate for supporting frozen foods and a rack used for cooking potato chips or french fries all of these supports.