Make Crispier, Less Greasy Bacon By Starting With A Cold Pan

Make Crispier, Less Greasy Bacon by Starting with a Cold Pan

Crispy bacon is the best bacon. If you're making bacon on the stovetop, start with a cold skillet, preferably in a cast iron pan.

Picture: kveton/Flickr

Epicurious explains the science behind this:

Trust us. When we tossed cold bacon into a hot skillet, it started to brown and crisp before the fat really started rendering out. That leaves you with two choices: Keep sizzling your bacon until the fat's cooked through but the bacon burns, or take it off the heat and deal with fatty, flabby bacon. On the other hand, when we added it to a cold pan and thenturned on the heat to medium, the fat had plenty of time to melt away, leaving us with crunchier (and less greasy) slices.

They go on to say that while a cast iron skillet produces the same taste and texture as a stainless steel skillet does, bacon cooks faster in the cast iron. Faster, crispy bacon is the best bacon.

You could also add a little water to the pan before frying, but that will delay your bacon fest.

How to Get Crispy Bacon in the Oven, Skillet and Yes, Even the Microwave [Epicurious]


    Exactly how processed is American bacon? It always looks so fake and nasty in pictures.

      About as much as big brand aussie bacon. Its just cut much thinner and only of the streaky fatty part. Generally it is actually smoked as well where a lot of aussie bacon is not(if you listen to Jamie Oliver it's not bacon unless its smoked)

    best way I find to cook bacon
    Leave in cold water for around 5mins then put in the oven on a grill for 10-15mins on 180 Celsius.

    This method ruins my fried egg timing.

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