Crispy Bacon: Pan-Fry Secrets For Perfect Results

Cooking bacon is a delicate art. Too much heat and it burns, not enough and it's soggy. But what's the best way to get it crispy in a pan? The first step is to place your bacon strips in a cold pan – don't be tempted to preheat it first. Then, turn the heat to low or medium-low and let the fat slowly render out. Keep flipping the bacon to ensure it browns evenly. When it's crisped to your liking, transfer the bacon to a paper towel to drain – and don't forget to save that bacon grease for future cooking!

Start with a cold pan

Achieving the perfect crispy bacon can be a challenge, but starting with a cold pan is a great first step. This method isn't just a fad—it's rooted in culinary science. By allowing the pan to heat up slowly, you can avoid the common issue of bacon meat browning too quickly, while the fat doesn't get enough time to render fully, resulting in soggy, unevenly cooked, or burnt bacon.

Here's a step-by-step guide to cooking bacon in a cold pan:

• Remove the bacon from the fridge at least 15 minutes before cooking. This step is important as it allows the fat and meat to reach the same temperature and cook evenly.
• Place your bacon strips in a single layer in a cold pan, ensuring they don't overlap. It's crucial not to overcrowd the pan, so leave some space between the strips.
• Put the pan on the stovetop and turn the heat to medium. Avoid the temptation to start with a high heat setting, as this can lead to uneven cooking.
• As the pan heats up, the bacon fat will start to melt and render. This process usually takes around 10 minutes, and you'll notice the edges of the bacon starting to curl and change colour.
• Once the fat has rendered, use tongs to flip the bacon strips and continue cooking. Keep an eye on the bacon and be ready to flip it again if your slices start to get too crispy.
• When the bacon is cooked to your desired level of crispiness, transfer the strips to a paper-towel-lined plate to drain the excess grease.

Remember, the key to this method is patience. Letting the pan and bacon heat up together ensures that the fat renders properly, creating that coveted crispy texture without burning the meat.

Additionally, if you're looking for a fun twist on the traditional method, try the water or parboiling trick. Simply place the bacon in a cold pan, add just enough water to cover it, and simmer on medium-high heat until the water evaporates. Then, continue cooking the bacon as usual. This method adds moisture to the cooking process, which can help create even crispier results.

Cook on low heat

Cooking bacon on the stove on low heat is an easy and classic way to get crispy bacon. It's important to start with a cold pan, so place your bacon strips in the pan before turning on the heat. You can place them so they are touching, as the bacon will shrink as it cooks, but avoid overlapping.

Turn the burner on low. Soon the bacon will begin to release some of its fat. When it starts to buckle and curl, 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.

Cooking bacon slowly over low heat is the best way to get an even crisp, so be patient! It can take up to an hour to get a good result, but it's worth it. If you're short on time, medium-low heat is also an option, and will give you bacon with a great bite, good colour, and rich flavour in around 18 minutes.

If your pan is filling up with grease, you can remove some by carefully suctioning it off with a bulb baster and squeezing it into a glass or metal container. You can also spoon off the excess grease with a metal spoon, or pour it off into a sturdy container, but be very careful when doing this as spilled grease can cause a fire.

When the bacon is crisped to your liking, transfer the strips to paper towels to drain. If you're cooking more bacon, you can simply drain the excess grease and add more to the pan.

Use a cast-iron skillet

A cast-iron skillet is a great choice for frying up bacon. Some pans come with raised ridges that allow the fat to drip through and away from the bacon. If you're using a cast-iron skillet, follow these steps:

Step 1: Arrange the bacon slices

Lay out your bacon slices in a single layer in the skillet. Make sure the bacon isn't overlapping and that the slices aren't touching. Overlapping bacon slices may cause them to stick together and crowd the pan.

Step 2: Place the skillet on the stove

Place the skillet with the bacon slices over medium heat. If you're using an electric stove, preheat the element for 2 to 4 minutes before placing the skillet on the burner.

Step 3: Cook the bacon

Cook the bacon until it starts to brown on one side. Use tongs to flip the bacon and prevent burning. Continue cooking the bacon, flipping occasionally, until it reaches your desired level of crispiness. This should take around 8 to 12 minutes from a cold pan.

Step 4: Remove the bacon from the skillet

Once the bacon is cooked to your liking, remove it from the skillet and place it on a paper-towel-lined plate to drain the excess grease. Be sure to remove the bacon from the pan as soon as it's crispy enough for you, as the residual heat from the pan will continue to cook the bacon even after it's been taken off the heat.

Step 5: Clean the skillet

After cooking bacon, your cast-iron skillet will likely have some stuck-on pieces and grease. To clean it, use a flat-edged wooden or plastic spatula to release any stuck-on bacon pieces. Then, use a paper towel to wipe up the extra grease. If there are any stubborn pieces, you can use a piece of chain mail as a scrubber to remove them.

Tips for cooking bacon in a cast-iron skillet:

• Start with a cold pan. As the pan heats up, it will slowly release some of the grease, helping the bacon not to stick as it cooks.
• Don't overcrowd the pan. Leave space between each slice of bacon to ensure even cooking and to prevent sticking.
• Cook the bacon at a lower temperature first to release some of the grease. Then, crisp up the bacon at a higher temperature in the grease.
• The residual heat from the pan will continue to cook the bacon even after it's been removed from the heat, so take the bacon out of the pan when it's done to your liking.
• The hot, greasy pan is perfect for frying an egg after cooking your bacon.

Cook for 4-5 minutes on each side

Cooking bacon for 4-5 minutes on each side is the key to achieving the perfect crispiness. The timing is recommended for medium-cut bacon. If you are using thin or thick-cut bacon, make sure to adjust your cooking time so that you do not burn your bacon.

When cooking bacon, it is best to start with a cold pan. Place the bacon strips in the pan, making sure they are not overlapping. Turn the burner on low. Soon, the bacon will start to release its fat. When it starts to buckle and curl, 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 you are cooking a large batch of bacon, you may need to cook it in batches. Simply drain the excess grease and add more bacon to the pan. If the pan has developed a browned crust on the bottom, let the pan cool down and wipe it clean before continuing.

It is important to note that bacon will continue to cook even after you remove it from the pan and will stiffen up a little upon cooling. So, keep an eye on it and remove it from the heat when it is slightly undercooked.

Additionally, make sure to save the leftover bacon grease! You can transfer it to a Mason jar while it's still liquid and use it in place of butter or oil in baked goods and savoury recipes.

Drain on paper towels

When cooking bacon on a stovetop, it's important to drain the excess grease so that your bacon doesn't end up too greasy. Paper towels are a popular choice for this, but they're not the only option.

If you're using paper towels, it's a good idea to place them on a plate, as they will absorb a lot of grease and get messy quickly. You can also use a paper bag, newspaper, or even a dedicated cotton dish towel (which should be washed by hand).

If you're looking for a more sustainable option, there are several alternatives to paper towels. One option is to use a wire rack placed on top of the pan to collect the fat. You can also use bamboo paper towels, which are absorbent and make a great substitute for paper towels. Another option is to use a broiler pan or a cookie sheet lined with a cookie cooling rack, which allows the grease to drip down while the bacon cooks. If you're cooking a lot of bacon, you can also use stale bread to absorb the grease—just line a cookie sheet with slices of stale bread and lay the cooked bacon on top. You can then use the bread to make croutons or French toast.

No matter which method you choose, it's important to let the bacon rest for a few minutes after cooking to allow the grease to drip off and ensure that your bacon is crispy and delicious.

Frequently asked questions