Non-Stick Pans: Best For Bacon?

Cooking bacon is a contentious topic, with many people swearing by different methods. One of the most hotly debated issues is whether to use a non-stick pan or not. While some people advocate for the use of a non-stick pan for bacon, others argue that it is better to use cast iron or stainless steel. So, is a non-stick pan good for bacon? Let's explore the pros and cons of using a non-stick pan for this breakfast favourite.

Non-stick pans are good for bacon

Non-stick pans are good for cooking bacon. The high fat content of bacon means that it will not stick to the pan, regardless of whether it is non-stick or not. However, using a non-stick pan can make cleaning up easier.

When cooking bacon, it is best to start with a cold pan and place it over a burner set to medium or medium-low heat. This allows the fat to slowly liquify, making the bacon perfectly crisp. If the pan is too hot, the bacon will seize up, sealing in the congealed, unrendered fat.

It is also important to cook bacon slowly and keep flipping it. The bacon should be arranged in a single layer in the pan and turned occasionally with tongs for even cooking. It is also a good idea to drain some of the fat halfway through cooking.

One disadvantage of using a non-stick pan for bacon is that it may not be able to withstand high temperatures. If the heat is too high, the bacon may burn and stick to the pan. In this case, a cast-iron skillet or a stainless-steel pan may be a better option.

Overall, a non-stick pan can be a good choice for cooking bacon due to its ease of cleaning and ability to prevent sticking. However, it is important to control the heat and cook the bacon slowly to achieve the best results.

Use a cold pan to avoid seizing up the bacon

To avoid ruining your bacon, it's important to start with a cold pan. Whether you like your bacon crispy or chewy, you want the bacon and the fat to heat up slowly and evenly. When you put bacon in a hot pan, the fatty parts will seize up and become flabby.

Starting with a cold pan and heating it up slowly allows you to better control the temperature and build layers of flavour. As the pan heats up, the fat will melt and the meat will crisp up, resulting in wonderfully crunchy slices.

Remove the bacon from the fridge at least 15 minutes before cooking, and then place the strips in the cold pan. This lets the fat and the meat get to the same temperature and cook evenly.

If you're using a stovetop, start with a cast-iron skillet. Aluminum pans heat up quickly and can easily burn the bacon. Lay the bacon strips in the cold skillet, then place the pan on the stovetop over medium heat. You don't need to add any oil, as the fat will render and help the bacon release from the pan as it cooks.

If you're cooking bacon in the oven, you can skip the cold pan rule. Preheat the oven to 400˚F. Arrange bacon slices on a wire rack and place the wire rack over a sheet pan to catch the drippings. Bake for 10 to 15 minutes or until the desired crispness.

Cast iron pans are better than non-stick

While non-stick pans are a good option for cooking bacon, cast iron pans are better for several reasons. Firstly, cast iron pans distribute heat more evenly than non-stick pans, reducing the likelihood of burnt spots. This even heating also allows you to cook the bacon slowly, which is ideal for rendering out the fat and achieving the perfect crispness.

Secondly, cast iron pans are preferred because they can be pre-seasoned with the bacon grease, improving the pan's non-stick properties over time. This is especially beneficial if you intend to use the bacon grease for cooking other foods, such as potatoes or eggs, as it adds flavour and reduces the number of dishes.

Additionally, cast iron pans offer more control over the cooking process. By starting with a cold pan, you can slowly heat the bacon, allowing the fat to liquify gradually and preventing the meat from seizing up and sealing in unrendered fat. This results in evenly cooked, crisp bacon.

Furthermore, cast iron pans are a better choice than non-stick pans because they can withstand higher temperatures without warping or releasing toxic chemicals, as some non-stick coatings do when overheated.

Finally, cast iron pans are more durable and long-lasting than non-stick pans, making them a worthwhile investment for any bacon enthusiast.

Non-stick pans are easy to clean

Hand Wash Instead of Using a Dishwasher

Many non-stick pans are labelled dishwasher-safe, but handwashing is the best option. The high temperatures and harsh detergents used in dishwashers can break down the non-stick coating, so it's recommended to wash non-stick pans by hand in the sink.

Use Mild Soap and a Soft Cloth or Sponge

When cleaning non-stick pans, avoid using abrasive tools like steel wool, scouring pads, or stiff scrubbing brushes. Instead, use mild dish soap and a soft cloth or sponge to gently scrub the pan. For stubborn residue, you may need to soak the pan in warm, soapy water for a few hours before gently cleaning it.

Remove Burnt-On Food with Baking Soda

For burnt oil or food residue, create a paste by mixing baking soda and water. Apply this paste to the pan and lightly scrub with a non-abrasive sponge. Then, rinse, dry, and reseason the pan with a thin layer of cooking oil.

Avoid Using Metal Utensils

Non-stick pans have coatings that can be scratched or chipped. Always use wooden or silicone utensils when cooking with non-stick pans to avoid damaging the surface.

Clean the Pan Promptly

Food is more likely to stick to the pan if left for a long time, which can degrade the non-stick coating. It's best to clean non-stick pans immediately after use. Most debris and residue will rinse off easily if the pan is cleaned right away.

Follow Manufacturer's Instructions

Always read and follow the care instructions provided by the manufacturer, as they may have specific directions that differ between brands.

Non-stick pans are good for cooking bacon and eggs

To cook bacon in a non-stick pan, arrange the bacon in a single layer in a cold non-stick skillet. Cook on a medium-low heat, turning the bacon occasionally with tongs for even cooking. When the bacon is cooked to your liking, drain it on paper towels.

The grease from the bacon will likely splatter on the stovetop, so you may want to turn down the heat or move the pan around to prevent this. You could also cover the area around your stovetop to protect it from grease splatters.

After cooking the bacon, you can reuse the grease in the pan to fry your eggs. If you don't want to do this, you can easily clean out the pan with a paper towel.

Frequently asked questions