Ella Walter
Cooking bacon is a delicate process, and there are several schools of thought on the best way to do it. One of the most hotly contested aspects of bacon preparation is whether or not to spray the pan before cooking. Some people advocate for using a non-stick pan, while others argue that the high fat content of bacon makes spraying the pan unnecessary. Bacon is typically cooked on the stovetop in a pan, but it can also be cooked in the oven. Those who prefer stovetop cooking often recommend using a cast-iron skillet or a flat-bottomed frying pan. Bacon should be cooked slowly over medium heat to allow the fat to render and help the bacon release from the pan as it cooks.
| Characteristics | Values |
|---|---|
| Pan type | Cast iron skillet, cast iron griddle pan, flat-bottomed frying pan |
| Pan temperature | Cold |
| Pan preparation | No oil or cooking spray needed |
| Cooking temperature | Low or medium-low |
| Cooking technique | Flip bacon occasionally for even crisping |
| Cooking time | 8-12 minutes, depending on thickness |
| Draining | Paper towels, brown paper bag, newspaper |
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What You'll Learn
Using a cold pan
When cooking bacon, you should always start with a cold pan. This is because bacon cooks best when heated slowly and evenly. By putting the bacon into a cold pan and then turning on the burner to medium-low, you allow the fat to slowly render, or melt, which gives the bacon its signature crispiness. If you add bacon to a hot pan, the fat seizes and gets locked inside, resulting in flabby, soggy slices.
To cook bacon in a pan, first, remove it from the fridge about 15 minutes before cooking. Then, place the strips of bacon in the cold pan, leaving about an inch between each strip to prevent crowding, which can create steam and lead to uneven cooking. You don't need to add any oil to the pan, as the fat from the bacon will render and help the bacon release from the pan as it cooks.
Place the pan on the stovetop over medium heat and pan-fry the bacon, flipping as needed, until the strips are crisp and deeply browned. If you like your bacon chewier, cook it for less time; if you like it crispier, leave it on the heat for longer.
When the bacon is cooked to your liking, transfer the strips to paper towels or a brown paper bag placed on a plate to absorb the excess grease. Don't throw away the leftover bacon fat in the pan—let it cool, then save it to use for cooking potatoes, vegetables, meat, or even popcorn.
While some people prefer to cook bacon in the oven or in an air fryer, starting with a cold pan is generally recommended for stovetop cooking.
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Choosing the right type of pan
When it comes to choosing the right type of pan for cooking bacon, there are a few factors to consider. Firstly, it is recommended to start with a cold pan, as this allows the fat to render slowly and helps to avoid uneven cooking or burning the bacon. Therefore, a pan that heats up too quickly, such as an aluminium pan, may not be the best choice.
Instead, a cast-iron skillet or frying pan is often recommended for cooking bacon. Cast iron conducts heat evenly, reducing the likelihood of burnt spots, and the bacon grease can help season the pan for future use. If using a cast-iron pan, it is important to hand wash it gently and dry it thoroughly after each use to maintain the seasoning.
Another option is a griddle pan, which can be placed over two burners and can cook a larger quantity of bacon at once. A griddle with a trough etched into its perimeter is especially useful, as it catches the grease and channels it away from the bacon.
If you don't have access to a stovetop, bacon can also be cooked in the oven. In this case, a sheet pan lined with aluminium foil is recommended for easy cleanup. The oven should be preheated to around 400˚F, and the bacon can be arranged directly on the foil or on a wire rack set over the sheet pan.
Ultimately, the most important factor when choosing a pan for cooking bacon is to ensure that it is sturdy and allows for even heating, as bacon needs to be cooked slowly and evenly to achieve the desired crispness without burning.
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How to avoid the bacon sticking
To avoid bacon sticking to the pan, it is recommended to start with a cold, dry pan and lay the bacon strips flat without overlapping. The bacon will provide all the fat you need, so there is no need to add oil or cooking spray. Turn the heat to low or medium-low, as cooking bacon too fast leads to uneven cooking. A gentle heat will allow the fat to render and crisp up slowly.
Bacon is a combination of fat and protein, and the two components react to heat differently. When you put cold bacon in a hot pan, the fat heats up and starts smoking while the meat hasn't had time to cook properly, leading to uneven cooking and burnt fat.
If you are cooking bacon for a crowd, you can bake it in the oven. Preheat the oven to 400˚F and line a sheet pan with aluminum foil. Arrange the bacon slices directly on the foil or on a wire rack set over the sheet pan. Bake for 15 to 20 minutes or until the desired doneness is achieved.
When cooking bacon on the stovetop, a cast-iron skillet is a great choice as it conducts heat evenly. Aluminum pans, on the other hand, heat up quickly and can lead to burnt bacon. If using a cast-iron skillet, lay the bacon strips in the cold skillet, then place the pan on the stovetop over medium heat.
Once the bacon starts to release fat and turn golden, use tongs to flip it occasionally for even crisping. Cook until crispy and browned, about 8 to 12 minutes, depending on the thickness of the bacon.
Remember to allow some space between the bacon strips when placing them in the pan. Crowding creates steam and prevents the bacon from cooking evenly, resulting in limp bacon instead of crispy strips. It's better to cook in batches if needed.
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Oven vs stovetop
When it comes to cooking bacon, there are two popular methods: using the oven or the stovetop. While both methods have their pros and cons, the stovetop method is generally favoured for its speed and ease, whereas the oven method is better for cooking bacon in larger quantities.
Oven Method
The oven method is a good option when cooking bacon for a crowd. Preheat your oven to around 400˚F. Line a sheet pan with aluminium foil for easy cleanup. You can then arrange the bacon slices directly on the foil or on a wire rack set over the sheet pan. Bake for 15 to 20 minutes, or until the bacon is done to your liking.
Stovetop Method
The stovetop method is a quick and easy way to cook bacon. Start with a cold, dry pan – preferably a cast iron skillet or a wide, flat-bottomed frying pan. Lay the bacon strips flat in the pan without overlapping, and turn the heat to low or medium-low. As the bacon heats up, the fat will slowly liquify, creating a non-stick surface. Use tongs to flip the bacon occasionally for even crisping. Once the bacon is crisped to your liking, transfer it to paper towels to drain the excess grease.
Pros and Cons
The stovetop method is generally faster and allows you to cook the bacon to your desired level of crispness. However, it may not be the best option when cooking for a large group. On the other hand, the oven method is more time-consuming but is better suited for cooking multiple slices of bacon at once.
In summary, both the oven and stovetop methods have their advantages and disadvantages. The oven method is more suitable for cooking bacon in larger quantities, while the stovetop method offers more control over the cooking process and is generally faster. Ultimately, the best method depends on your specific needs and preferences.
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How to drain the bacon
When cooking bacon, it is important to let it drain and shed some of its fat so that it doesn't become too greasy. Here are some ways to drain bacon grease without using paper towels:
Cut-up Paper Bags
Use paper bags from the grocery store by cutting them into squares and placing them over a plate to absorb the grease.
Bamboo Paper Towels
Bamboo paper towels are highly absorbent and make a great substitute for regular paper towels when draining bacon.
Rags
Keep a stack of rags, such as old cotton shirts, to absorb the grease. Soak them in water and detergent after use and let them air dry for reuse.
Bacon-only Dish Towel
Purchase a cotton dish towel dedicated solely to draining bacon. Wash it by hand rather than in the washing machine.
Bread
Line a cookie sheet with slices of stale bread and lay the cooked bacon on it. The bread can still be used for making croutons or French toast.
Baking
Baking bacon in the oven allows the grease to run off during the cooking process, so there is no need to soak up any grease afterward. Place the bacon on a broiler pan and bake at 400 degrees Fahrenheit for 10 minutes on each side or until it reaches your desired level of doneness.
Draining Pan
If you're cooking bacon on the stovetop, use a pan with a trough etched into its perimeter to catch and channel the grease away from the bacon. Alternatively, use a cast iron skillet with raised ridges that allow the fat to drip away from the bacon.
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Frequently asked questions
No, there is no need to add oil or cooking spray to the pan before cooking bacon. Bacon is a fatty cut of meat and will release fat as it cooks, preventing it from sticking to the pan.
A cast-iron skillet or griddle pan is a great choice for cooking bacon as it conducts heat evenly and can be seasoned by the bacon grease. Avoid using aluminium pans as they get very hot very quickly, which can lead to burnt bacon.
Bacon should be added to a cold pan. This allows the fat to render slowly, preventing the bacon from burning and ensuring it cooks evenly.
Bacon should be cooked at a low or medium-low temperature. Cooking bacon at a high temperature can lead to uneven cooking or burning.
