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]

The Cheapest NBN 50 Plans

Here are the cheapest plans available for Australia’s most popular NBN speed tier.

At Lifehacker, we independently select and write about stuff we love and think you'll like too. We have affiliate and advertising partnerships, which means we may collect a share of sales or other compensation from the links on this page. BTW – prices are accurate and items in stock at the time of posting.


4 responses to “Make Crispier, Less Greasy Bacon By Starting With A Cold Pan”