Emilie Meyer
Cooking bacon is a delicate process, and there are several schools of thought on the best way to do it. One popular method is to use a cold pan, which allows the fat to render slowly and helps to create crispy bacon. Cooking bacon slowly over low heat is recommended, giving the bacon time to brown evenly and preventing it from burning. This method is also said to result in more leftover bacon grease, which can be used for cooking other foods. While some people prefer to use a cast-iron skillet, others suggest avoiding aluminium pans as they can get too hot and burn the bacon.
| Characteristics | Values |
|---|---|
| Pan type | Cast iron skillet |
| Pan material | Avoid aluminum |
| Pan features | Flat-bottomed, wide, with or without raised ridges |
| Bacon type | Thick-cut or thin |
| Bacon preparation | Remove from fridge 15 minutes before cooking |
| Bacon placement | Leave room between strips |
| Stovetop heat | Medium-low |
| Oven heat | 400˚F |
| Oven preparation | Place bacon slices on a wire rack over a sheet pan |
| Cooking method | Low and slow |
| Cooking duration | Longer than other methods |
| Cooking tools | Tongs, bulb baster, metal spoon |
| Add-ins | Olive oil |
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What You'll Learn
Use a cast-iron skillet or frying pan
When cooking bacon, a cast-iron skillet or frying pan is recommended. This is because cast iron conducts heat evenly, reducing the likelihood of burning the bacon. The bacon grease also helps to season the pan for future use.
To cook bacon in a cast-iron skillet or frying pan, first remove the bacon from the fridge at least 15 minutes before cooking. Then, place the strips of bacon in the cold pan, leaving about an inch between each strip to avoid crowding the pan and creating steam. Turn the burner to medium-low heat and let the fat slowly render out of the bacon, helping it to crisp up.
It is important to cook bacon slowly over low heat. As the bacon starts to release its fat, use tongs to loosen the strips and turn each slice to cook on the other side. Keep flipping and turning the bacon so that it browns evenly. If the pan is filling up with grease, carefully remove some of it by suctioning it off with a bulb baster or spooning it off with a metal spoon.
When the bacon is crisped to your liking, transfer the cooked strips to paper towels to drain and absorb any excess grease. Reserve the leftover bacon grease for future use, such as sautéing potatoes, vegetables, or meat, or adding flavour to popcorn.
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Avoid aluminium pans
When cooking bacon, it is recommended to start with a cold pan and then turn the burner to medium or medium-low heat. This allows the fat to slowly render and melt out of the bacon, resulting in a crispy texture. If bacon is added to a hot pan, the fat seizes and gets locked inside, leading to soggy slices.
Now, while a cold pan is the recommended way to start cooking bacon, it is important to avoid using aluminium pans. Aluminium pans are typically thin and heat up very quickly, increasing the likelihood of burning the bacon. Instead, it is preferable to use a well-seasoned cast-iron pan for cooking bacon. Cast iron conducts heat evenly, preventing burnt spots, and the bacon grease helps season the pan for future use.
If you must use an aluminium pan, it is crucial to set the flame to low or medium-low heat and periodically move the pan around to avoid hot spots. However, even with these precautions, there is still a higher risk of burning your bacon compared to using a cast-iron pan.
Additionally, when cooking bacon, it is essential to avoid overcrowding the pan. Allow some space between the strips to prevent steam from affecting the cooking process. Cooking in batches is recommended if you have a large quantity of bacon.
In summary, while starting with a cold pan is the preferred method for cooking bacon, using an aluminium pan is not ideal due to its tendency to heat up quickly and cause burning. Opt for a cast-iron pan whenever possible, and if using an aluminium pan, take extra care to cook at lower temperatures and avoid overcrowding the pan.
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Cook on a low heat
Cooking bacon is an easy, classic way to crisp up those delicious strips of smoky goodness. To get the best results, you should always start with a cold pan. This is because bacon cooks best slowly over low heat, allowing the fat to render out slowly and the bacon to crisp up.
When cooking bacon on the stove, use a cast-iron skillet or a wide, flat-bottomed frying pan. Place the bacon strips in the cold pan, leaving about an inch between each strip to avoid crowding, which can cause uneven cooking. Then, turn the burner to medium-low heat. You don't need to add any oil, as the fat from the bacon will render and help the bacon release from the pan.
As the bacon cooks, use tongs to flip and turn the strips to ensure even browning. If you like your bacon super crispy, leave it on the heat for a little longer. If the bacon is very fatty and your pan is filling up with grease, carefully remove some of it with a bulb baster or a metal spoon. Be cautious when pouring off grease, as it can cause a grease fire if spilled.
If you're cooking bacon for a crowd, you might want to consider baking it in the oven. Preheat the oven to 400˚F and arrange the bacon slices on a wire rack over a sheet pan to catch the drippings. While the oven method yields fantastic results, the cold pan rule does not apply here.
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Don't overcrowd the pan
When cooking bacon, it's important not to overcrowd the pan. This is because the bacon needs room to breathe and cook evenly. If the strips are placed too close together, they will steam and become limp instead of crispy. Therefore, it is recommended to leave about an inch of space between each strip of bacon when placing them in the pan.
If you are cooking for a large group, it is best to cook the bacon in batches to avoid overcrowding the pan. This may take longer, but it will ensure that your bacon is cooked to crispy perfection.
Another tip to avoid overcrowding is to use a large, wide pan. A wide, flat-bottomed 12-inch frying pan or a long, rectangular griddle pan that fits over two burners can be ideal for cooking bacon. This way, you'll have more space to spread out the bacon strips and prevent them from steaming.
Additionally, using a cast-iron skillet or a pan with raised ridges can be beneficial. Cast iron conducts heat evenly, reducing the likelihood of burnt spots, and the grease from the bacon helps season the pan for future use. Pans with raised ridges allow the fat to drip away from the bacon, which can be helpful if you want your bacon to be less greasy.
In summary, when cooking bacon, always leave enough space between the strips to prevent overcrowding. This will ensure even cooking and crispiness. If needed, cook in batches and use a large, wide pan or a cast-iron skillet to give your bacon the space it needs to cook properly.
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Save the leftover bacon fat
When cooking bacon, it's best to start with a cold pan. This allows the fat to slowly render, or melt out of the bacon, helping it to crisp up. If you add bacon to a hot pan, the fat seizes and gets locked inside, resulting in soggy slices.
Rendered bacon fat is a treasure and can be used to add flavour to dishes of all sorts. Here are some tips on how to save and use your leftover bacon fat:
- Once you're done cooking, save the leftover bacon fat and use it to sauté potatoes, vegetables, meat and more. You can even use it on popcorn or to make salad dressing.
- To store bacon fat, wait until it's cool enough to handle but still liquid (about 15-20 minutes after cooking). Then, pour it through a fine-mesh strainer or coffee filter into a heatproof container with an airtight lid, such as a wide-mouthed Mason jar.
- Straining the bacon grease helps to remove any solid bits that could burn the next time you cook with it, and also helps the fat to keep longer.
- Label the container with the date and store it in the fridge or freezer. Properly strained bacon grease will last at least a month in the fridge and much longer in the freezer. However, use your judgement and the "sniff test" to determine if the fat has gone bad.
- Bacon fat can be used instead of butter or oil in many recipes, such as cornbread or hoecakes. It can also be used to make bacon aioli or to replace the mayo in a potato salad.
- When cooking with bacon fat, be careful not to heat it too high as it can burn, especially if it wasn't strained well.
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Frequently asked questions
Always start with a cold pan. This lets the fat and the meat get to the same temperature and cook evenly.
Aluminium pans heat up quickly, which can lead to burnt bacon. A cast-iron skillet is recommended for cooking bacon as it conducts heat evenly and the bacon grease helps season the pan for future use.
Bacon cooks best slowly over low heat. Turn the burner on low to medium-low. This will allow the fat to slowly render and help the bacon start to crisp up.
No, you don't need to add oil as the fat will render and help the bacon release from the pan as it cooks. However, you can add a bit of olive oil to help the bacon fat render.
Cook the bacon until the strips are crisp and deeply brown, flipping as needed. Bacon cooks best low and slow, so don't cook it at a high temperature or you risk uneven cooking or burning.
