Tiffany Haney
There are differing opinions on whether to start bacon in a hot or cold pan. Some people swear by preheating the pan, while others advocate for starting with a cold pan and heating it up slowly. Those in the cold pan camp argue that this allows the fat to render slowly, resulting in crispy bacon without burnt bits of meat or rubbery pockets of fat. On the other hand, those who prefer a hot pan might argue for the convenience of baking bacon in the oven or for the ease of cleanup that comes with using aluminum foil or parchment paper. Ultimately, the best method may come down to personal preference and the desired level of crispiness.
| Characteristics | Values |
|---|---|
| Pan type | Cast iron skillet |
| Pan temperature | Cold |
| Stovetop heat | Medium or medium-low |
| Bacon texture | Crispy, deeply browned |
| Bacon type | Thick-cut |
| Oven temperature | 350°F-400°F |
| Baking time | 15-20 minutes |
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What You'll Learn
Using a cold pan to slowly render the fat
Adding a bit of olive oil to your pan when you start cooking will help the bacon fat render. You can also add some brown sugar and black pepper to coat the bacon. Use a wide, flat-bottomed frying pan, or a cast iron skillet, which is another great choice for frying up bacon. Some pans come with raised ridges that allow the fat to drip through and away from the bacon, but this is not necessary. Bacon needs a fair amount of turning, so a decent pair of tongs is very helpful.
Cook the bacon low and slow, flipping and turning to help it brown evenly. When the bacon is crisped to your liking, transfer to paper towels to drain. If you like it loose, pull it off the heat sooner; if you like it super crisp, cook it a little longer.
If you are cooking bacon in the oven, a wire rack at 350° is recommended. You can also line your pan with aluminum foil for easy cleanup.
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Baking bacon in the oven
Bacon is a beloved breakfast staple, but cooking it can be a messy affair. Baking bacon in the oven is a convenient, less messy alternative to frying it in a pan. Here's a step-by-step guide to achieving perfectly crispy bacon every time:
Preparation:
Firstly, decide on the type of bacon you want to use. Center-cut bacon is a good choice if you want an even thickness. If you prefer thicker cuts, be prepared to add 5-10 minutes to the baking time.
Line a baking sheet or sheet pan with parchment paper or aluminum foil for easy cleanup. If you have an oven-safe baking rack, place it on top of the lined sheet to allow the grease to drip down and achieve crispier bacon. If not, you can bake the bacon directly on the sheet.
Cooking:
Preheat your oven to between 350°F and 400°F. The higher the temperature, the faster the bacon will cook, so keep an eye on it to prevent burning.
Place the bacon strips on the prepared baking sheet. If you're using a baking rack, you don't need to flip the bacon during cooking. If not, flip the bacon strips halfway through.
Bake for a total of 10 to 20 minutes, depending on your desired level of crispiness. Start checking the bacon around the 10-minute mark, as some ovens run hotter and bacon can burn quickly. The bacon will continue to crisp as it cools, so don't worry if it's not perfectly crispy when you take it out.
Storage:
Once the bacon has cooled, blot off any excess grease with paper towels. Store the bacon in an airtight container in the fridge for up to five days.
Reheat the bacon in a skillet over low heat or in the microwave in short bursts. You can also freeze the bacon if you have a large batch. Separate the strips with parchment paper to prevent them from sticking together.
Tips:
- If you're making candied bacon, preheat the oven to help the sugar caramelize quickly.
- For easy cleanup, line your pan with aluminum foil and discard it after it has cooled.
- If you want to save the bacon grease for cooking, let it cool and scrape it off with a spatula or pour it into a container.
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Using a cast-iron skillet on a stovetop
There are a few different opinions on the best way to cook bacon. Some people prefer to start with a hot pan, while others advocate for starting with a cold pan. When using a cast-iron skillet on a stovetop, it is generally recommended to start with a cold pan. Here's a step-by-step guide:
- Bring your bacon to room temperature about 15 minutes before cooking.
- Place 4-5 slices of bacon in your cast-iron skillet. Make sure the slices do not overlap as this can lead to uneven cooking.
- Turn on the stovetop to medium-low to medium heat. Place the skillet on the heat source.
- Listen for the sizzle: it should take around a minute or two.
- Cook the bacon for 2-3 minutes, and then flip it to the other side using tongs.
- Continue to cook the bacon, flipping occasionally, until it reaches your desired level of doneness. For crispy bacon, cook for around 8-12 minutes in total.
- Once cooked, remove the bacon from the skillet and drain the excess grease. Place the bacon on a paper towel-lined plate or a brown paper bag to absorb any extra grease.
Using a cast-iron skillet is a great choice for cooking bacon due to its even heat retention. This helps to create a beautiful sear and crispy, salty slices without scorching the meat. Additionally, the bacon grease will help season the pan for future use. It is important to note that adding bacon to a hot pan can cause the fat to seize up, resulting in soggy slices. Therefore, starting with a cold pan and heating it gradually is the best approach for stovetop bacon cooking.
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Draining the fat to help bacon crisp up
When cooking bacon, the fat should be drained to help it crisp up. This can be done by cooking the bacon slowly on medium-low heat in a cast-iron pan, allowing the fat to slowly render and melt out of the bacon. If there is too much fat in the pan, it can interfere with the frying technique and affect the final product. Therefore, it is recommended to drain the excess fat once or twice during the cooking process. The drained bacon fat can be stored in a jar and used later for cooking other dishes, such as roasting, moderate sauteing, and baking.
However, some people prefer to cook bacon in the fat to achieve a uniform crispness. This method involves cooking the bacon slowly in a puddle of fat, ensuring that the fat is about a quarter of the height of the bacon. This technique helps to inhibit the bacon from twisting and curling up, resulting in evenly cooked bacon.
The amount of fat rendered during cooking can vary depending on the type of bacon used. Thicker-cut bacon will retain more fat, resulting in a crisp exterior without drying out the meat. Additionally, curing your own bacon allows you to choose leaner or fattier options, customizing the final product to your preference.
When storing bacon fat, it is important to strain out any solids and keep it airtight in the refrigerator. Bacon fat has a low smoke point, so it is not suitable for high-heat cooking but can be used as a flavorful replacement for butter or oil in various recipes.
Overall, draining the fat while cooking bacon can help achieve a crispier texture, but the amount of fat retained or drained depends on individual preferences and the desired level of crispness.
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Cutting bacon into smaller slices before frying
When it comes to cooking bacon, the general consensus is to use a cold pan. By adding the bacon to a cold pan and then turning the burner on to medium-low, the fat will slowly render, helping the bacon to crisp up. If you add bacon to a hot pan, the fat seizes and gets locked inside, resulting in soggy slices.
Now, if you're looking to cut your bacon into smaller slices before frying, there are a few things to keep in mind. Firstly, it is much easier to cut bacon when it's cold, as it has to do with the fat content. Therefore, it is recommended to chill your bacon slices in the fridge or freezer before slicing.
When it comes to the slicing itself, some people suggest cutting the bacon strips into smaller pieces with scissors before frying, as it is cleaner, quicker, and results in a better-sized snack. However, others suggest cutting the bacon perpendicular to the grain, so that each slice is a more manageable size for the pan, ensuring even cooking.
For those who enjoy thicker cuts of bacon, cutting the belly in half lengthwise before curing can give you 6-inch rashers. Alternatively, you can fold the belly in half and then slice through to get 6-inch rashers with only a 6-inch cut.
Ultimately, the direction in which you slice the bacon may depend on your desired fat-to-meat ratio. Some people prefer to cut across the grain, repositioning as necessary to maintain a cross-grain cut. Others opt to slice in whichever direction yields the most balanced fat-to-meat ratio, arguing that bacon tastes great no matter how it's cut.
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Frequently asked questions
Always start cooking bacon in a cold pan. When you put cold bacon in a hot pan, the fatty parts will seize up and turn flabby. Lay the bacon flat in a cold pan and place it on a burner set to medium or medium-low heat. As the bacon heats up, the fat will slowly liquify, making the bacon perfectly crisp.
You can cook bacon in the oven by draping it on a rack set over a sheet pan to catch the grease. Preheat the oven to 400˚F and bake for 15 to 20 minutes or until the desired crispiness.
Cutting room-temperature bacon can be slippery and dangerous. For a safer experience, chill your bacon slices in the fridge or freezer before cutting them.
