Cody Casey
Cooking bacon in a frying pan is a quick and easy way to make crispy bacon. While bacon can be cooked in a variety of ways, including in the oven, grill, air fryer, or even the microwave, frying bacon in a pan is a classic method that allows you to tailor the crispiness to your liking. The best type of pan to use is a cast iron skillet, as it cooks the bacon evenly with minimal sticking and has an easy cleanup. However, other types of pans such as stainless steel or non-stick can also be used. The key to successfully cooking bacon in a frying pan is to manage the heat, as allowing the pan to get too hot can cause the bacon to scorch and the fat to smoke and burn.
| Characteristics | Values |
|---|---|
| Pros of cooking bacon in a frying pan | Bacon can be cooked to your liking, from loose to super crisp |
| Bacon can be tailored to your preference, e.g. cured, uncured, smoked, flavored, thin or thick-cut | |
| You don't have to wait for the oven to preheat | |
| Easy cleanup | |
| Cons of cooking bacon in a frying pan | Inefficient for cooking bacon for a crowd |
| Requires managing the heat to prevent scorching, burning, and an ashtray flavor | |
| Can be messy due to splattering | |
| Requires dealing with the lingering fried bacon smell |
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What You'll Learn
Using a cast iron skillet
To cook bacon in a cast iron skillet, start with a cold, dry pan. Place the bacon strips in a single layer in the pan and turn the heat to medium. Cook, flipping the pieces often to promote even browning, until they reach your desired level of crispiness (8 to 15 minutes). If your bacon sticks to the pan, use a thin slotted offset spatula or another thin metal spatula to slide under and free it.
Once the bacon is cooked to your liking, transfer it to paper towels to drain. You can also use a cut-up brown paper bag or newspaper, placed on a plate to absorb the grease.
One common mistake when cooking bacon in a cast iron skillet is frying bacon that's coming straight from the fridge. Bacon fat holds onto the cold longer than the meat does, so it's best to let it come to room temperature before frying.
Another tip for cooking bacon in a cast iron skillet is to manage the heat carefully. Lower-to-moderate heat is better—if the pan gets too hot, the bacon will scorch, the fat will smoke and burn, and the bacon will take on an acrid taste.
Finally, don't throw away the leftover bacon fat in your pan (also known as drippings). Let it cool slightly, then pour it into a glass jar or metal can and save it for future cooking projects.
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Starting in a cold pan
Yes, you can cook bacon in a frying pan by starting in a cold pan. This technique is recommended by several sources.
To cook bacon in a frying pan starting from a cold pan, first remove the bacon from the fridge about 15 minutes before cooking. Then, place the bacon strips in the cold pan, leaving about an inch between each strip to prevent crowding, which can cause uneven cooking. Turn the burner on to medium or medium-low heat. As the pan heats up, the fat will slowly liquify and render out of the bacon, helping to create a crispy texture. Flip the bacon strips as needed to prevent burning and ensure even cooking.
It is important to note that different types of pans may affect the cooking process. Cast iron skillets are a popular choice for cooking bacon as they heat evenly and can be seasoned by the bacon grease. On the other hand, aluminum pans heat up more quickly, which can lead to burnt bacon.
Additionally, it is recommended to use tongs when cooking bacon, as they make it easier to turn the strips frequently. Some people also choose to add a teaspoon of water and keep a lid on the pan to trap heat and moisture, resulting in crispy bacon.
Once the bacon is cooked to your desired level of doneness, transfer the strips to a paper towel to drain the excess grease. You can save the leftover bacon grease and use it for cooking other foods, such as potatoes, vegetables, or meat, to impart a bacon flavour.
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Managing the heat
Cooking bacon in a frying pan is an easy, classic way to crisp up those delicious strips. However, the most important thing to do when cooking bacon on the stovetop is to manage the heat.
Firstly, place the bacon strips in a cold pan. This gives you maximum temperature control right from the beginning. However, it is more likely that the bacon will stick to the pan. To avoid this, use a cast iron skillet, which cooks bacon with minimal to no sticking. The cast iron pan retains heat evenly, rendering the bacon fat and delivering crispy, salty slices.
Turn the skillet to medium heat and cook, flipping the pieces often to promote even browning. Lower-to-moderate heat is better. If the pan gets too hot, the bacon will scorch, the fat will smoke and burn, and the bacon will take on an acrid taste.
If your bacon is especially fatty, it might splatter heavily, which can cause a mess on your stove and even hurt your skin. To avoid this, use a splatter screen, wear an apron, and use oven mitts to protect your arms.
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Dealing with splattering
When cooking bacon in a frying pan, you may have to deal with splattering grease. This can cause a mess on your stove and can even hurt your skin if it touches you. Here are some ways to deal with splattering:
Protective Gear
Wear an apron to protect your clothes from grease splatters. You can also wear oven mitts to protect your arms.
Splatter Screen
Using a splatter screen can help reduce the amount of grease that escapes the pan. However, you will need to lift the screen to turn the bacon, and it will need to be cleaned afterward.
Pan Choice
Using a cast iron skillet can help reduce sticking and make cleanup easier. Cast iron has a symbiotic relationship with bacon, as the bacon provides a supply of grease to maintain the pan's seasoning.
Cold Start
Starting the bacon in a cold, dry pan can help you better manage the temperature throughout the cooking process. However, this method can increase the likelihood of the bacon sticking to the pan.
Clean-up
To make cleaning easier, pour off as much grease as possible into a heat-safe container before cleaning. You can then fill the pan with hot water and scrub it with a non-abrasive sponge or brush. Another method is to make a paste with water and baking soda and rub it on the affected areas with a sponge or cloth. Rinse with hot water to remove any remaining grease.
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Draining the bacon
Once you've cooked your bacon to your desired crispiness, you'll need to drain the bacon of excess grease and the pan of excess fat. This is an important step to ensure your bacon doesn't end up too greasy.
There are several ways to drain the bacon. Many people use paper towels, placing the cooked bacon strips on a bed of paper towels to absorb the grease. Some people prefer to use a cut-up brown paper bag or newspaper, placed on a plate to absorb the grease.
You can also drain the bacon by placing it on a wire rack, either sitting on a cookie sheet or in the oven. The wire rack method can be a pain to clean, however, as it will need to be scrubbed free of bacon grease.
You can also drain the bacon grease into a jar or bowl to save for future use. This grease is pure gold and should not be thrown away or poured down the drain. Let it cool slightly, then pour it into a glass jar or metal can to save for future kitchen projects.
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Frequently asked questions
Yes, you can cook bacon in a frying pan.
A cast-iron skillet is best for cooking bacon as it retains heat evenly and can create a non-stick surface. However, you can also use a stainless steel or non-stick pan.
Place the bacon in a single layer in a cold pan and cook over low to medium heat. Flip the bacon frequently to promote even browning and cook until it reaches your desired level of crispiness.
Bacon typically takes between 8 and 15 minutes to cook in a frying pan, depending on your desired level of crispiness and the thickness of the bacon.
Allow the leftover bacon fat to cool slightly, then pour it into a glass jar or metal can to save for future cooking projects.
