Cody Casey
Frying bacon is a simple process that only requires a few tools and one ingredient: bacon. The best type of pan to use is a cast iron skillet, but a nonstick pan or stainless steel pan will also work. When frying bacon, it's important to manage the heat to avoid scorching, burning, or overcooking the meat. Adding a small amount of water to the pan can help prevent burning and control the cooking process. Bacon should be turned frequently with tongs or a spatula to prevent sticking and ensure even cooking. Once the bacon is cooked to the desired level of crispness, it should be drained on a paper towel or plate to absorb excess grease.
| Characteristics | Values |
|---|---|
| Pan type | Cast iron skillet, non-stick, stainless steel, electric griddle, stovetop griddle |
| Pan size | 12" wide, flat-bottomed |
| Pan features | Raised ridges to allow fat to drip away from the bacon |
| Tools | Tongs, slotted spatula, wooden spoon, apron, oven mitts, splatter screen |
| Bacon type | Regular-cut, thick-cut, thin-cut, smoked, nitrate-free, turkey, pork |
| Bacon quantity | 4-6 pieces |
| Heat | Medium/high, lower-to-moderate heat is better |
| Cooking time | 10-15 minutes |
| Bacon texture | Crispy, chewy, fatty |
| Clean-up | Paper towels, newspaper, bulb baster |
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What You'll Learn
Choosing the right pan
Some pans come with raised ridges, which are helpful but not necessary. Bacon requires frequent turning, so a decent pair of tongs is essential. You can also use a fork, but bacon can easily slip off and cause splattering.
If you're cooking bacon in the oven, line a baking tray with aluminium foil or use a non-stick sheet pan. If using foil, ensure the edges are raised to prevent grease from spilling over. A ceramic sheet pan or a Teflon tray are good options for non-stick bakeware.
When choosing a pan, consider the amount of bacon you plan to cook and the desired level of crispness. Thicker cuts of bacon will produce chewier bacon, while thinner cuts will be crispier. The right pan will help you achieve your preferred bacon texture and make cleaning up easier.
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How to avoid a mess
To avoid a mess while pan-frying bacon, there are several steps you can take. Firstly, use a cast-iron skillet, as this will help to minimise sticking and make cleanup easier. Start with a cold pan, placing the bacon in before you turn on the heat. This will give you more control over the cooking process and help prevent the bacon from burning.
Cook the bacon slowly over low to medium heat. This will render the fat without burning it, reducing the risk of splattering. If you are cooking a large batch, consider using a splatter screen to protect yourself and your stovetop from hot fat. You can also wear an apron and oven mitts for added protection.
When your bacon is cooked to your liking, transfer it to a paper towel to drain. You can use newspaper or a brown paper bag instead of paper towels, but always place it on a plate to catch the grease.
Finally, to clean your pan, wipe it out with paper towels or newspaper, then fill it halfway with water and boil it on the stove. Use a spatula to gently scrape off any remaining bits of bacon.
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The best cooking temperature
To cook bacon on a stovetop, first, select a suitable pan. While a basic frying pan will do, a cast iron skillet is ideal for frying bacon. Cast iron skillets have a symbiotic relationship with bacon: the cast iron cooks the bacon with minimal to no sticking, and the bacon provides a ready supply of grease to help maintain and improve the pan's seasoning. A well-seasoned cast iron pan is also suitable for cold-starting bacon, which gives you maximum temperature control right from the beginning. However, one downside of cold-starting bacon is that it is more likely to stick to the pan. If you don't have a cast iron skillet, a nonstick pan is also an option, although it may get very hot and is prone to breakdown at higher temperatures.
Once you have selected your pan, preheat it over medium to high heat. Place the bacon slices in the pan, ensuring they are not overlapping. Saute the bacon slices, stirring constantly with a wooden spoon or spatula, for 10 to 15 minutes, depending on how crispy you like your bacon. If you like your bacon juicy and not crispy, turn down the heat before the water boils out. If you prefer crispier bacon, let the water boil down and add a little extra heat towards the end of cooking.
If you are cooking a large amount of bacon, you may want to consider baking it in the oven. Line a large cookie sheet with foil for easy cleanup, and then lay out your bacon strips, ensuring they do not overlap or touch. Preheat your oven to 400 degrees Fahrenheit and bake the bacon for around 12 to 15 minutes, turning the pan halfway through if your oven cooks unevenly.
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Crispy vs juicy bacon
There are varying opinions on the ideal texture of bacon, with some preferring crispy bacon, while others opt for a juicier, less rigid texture.
Crispy Bacon
Some people prefer their bacon crispy, arguing that it provides a pleasant crunchiness and serves as a textural contrast to other foods. Crispy bacon is often preferred for its convenience as a quick snack and its ability to add texture to dishes like burgers. It can also be used as an ingredient in recipes like BLT sandwiches, where the crispiness can balance out softer textures. Additionally, cooking bacon until it's crispy helps render the fat, reducing greasiness.
Juicy Bacon
On the other hand, some bacon enthusiasts favour juicy, floppy bacon, arguing that it retains more flavour and moisture. They believe that crispy bacon can become dry and crumbly, losing its flavour and becoming unpleasant to chew. Those who prefer juicy bacon often recommend baking it in the oven at a lower temperature to achieve the desired tenderness without overcooking.
Techniques for Crispy Bacon
To achieve crispy bacon in a pan, it is recommended to use a wide, flat-bottomed frying pan or a cast iron skillet. While some recipes suggest using non-stick pans, once the bacon begins to release its fat, it will stop sticking to the pan. A pan with raised ridges can also be used to allow the fat to drip away from the bacon. Turning the bacon frequently with tongs is important to ensure even cooking. Adding a small amount of water to the pan and boiling it off before reducing the heat can help render the fat without burning it, leading to crispier bacon.
Techniques for Juicy Bacon
For those who prefer their bacon juicy, baking it in the oven is a popular option. This method helps avoid the mess of frying in a pan and allows for easier cleanup. Preheat the oven to 400 degrees Fahrenheit, line a large cookie sheet with foil, and arrange the bacon strips without overlapping. Bake for 12 to 15 minutes, keeping an eye on it to avoid overcooking. This method produces semi-chewy bacon, which some prefer over the crispier variety.
Ultimately, the preference for crispy or juicy bacon comes down to individual taste. While some savour the crispiness and texture that crispy bacon adds to dishes, others relish the flavour and moisture retained in juicier bacon. Both methods of preparation have their techniques and considerations, ensuring that bacon lovers can enjoy their preferred texture to its fullest potential.
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How to store leftover bacon
Storing leftover bacon is simple, but it must be done properly to ensure it stays fresh and edible for as long as possible.
Firstly, it is important to note that raw, unopened bacon will last up to eight months in the freezer, while leftover raw bacon that's properly stored will last up to six months. Cooked bacon, stored properly, will last up to one month in the freezer.
If you are storing leftover raw bacon, it is recommended to use it within four to five days. Place the bacon in an airtight container, such as a sealed plastic bag or container, or cover the opened packet with plastic wrap. You can also use a few layers of aluminium foil.
For cooked bacon, it is important to let the meat cool to room temperature before storing. This will prevent condensation from forming in the container, which can make the bacon soggy. Once cooled, place the bacon in a sealed container, with sheets of paper towels or parchment paper between the strips to prevent them from breaking and to absorb excess grease. Then, seal the container and store in the refrigerator.
If you want to store cooked bacon in the freezer, let the bacon cool on paper towels, then place the strips on a wax paper-lined baking sheet and pop it in the freezer for between two and 24 hours. After this, remove the bacon from the freezer and place it in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
When reheating frozen bacon, it is recommended to defrost it in the refrigerator for at least eight hours or in the microwave if you're in a rush.
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Frequently asked questions
A cast iron skillet is the best pan for stovetop bacon. Cast iron skillets have a symbiotic relationship with bacon as they cook the bacon with minimal to no sticking and have an easy cleanup. You can also use a nonstick pan, but be careful as the grease in a nonstick pan will get very hot and is prone to breakdown at higher heat.
Place 5-6 pieces of bacon in your pan, making sure they are not overlapping. Preheat a large skillet pan over medium to high heat and cook the bacon for 10-15 minutes, depending on how crispy you like it. You can also add a little water to the pan to keep the bacon from burning.
After pouring off the excess fat, wipe out your pan with paper towels or newspaper and place it back on the stove. Fill the pan halfway up the sides with water and turn the heat up high to bring the water to a boil. Use a spatula to gently scrape the bottom of the pan to dislodge any bits of stuck-on bacon.
