Cooking bacon in a skillet is a simple way to make crisp, evenly browned strips without special equipment. Starting the bacon in a cold pan and cooking it over moderate heat gives the fat time to render, helping prevent burnt edges and undercooked centers.
Ingredients
- 8 slices bacon, about 8 ounces (225 g), regular or thick-cut
- 1 tablespoon water, optional, to help the bacon cook gently at the start
Instructions
- Choose a pan. Use a heavy skillet, such as cast iron or stainless steel, large enough to fit the bacon in a single layer. For eight slices, a 12-inch skillet is usually suitable. Do not add oil or butter; bacon releases its own fat.
- Arrange the bacon while the pan is cold. Lay the slices flat without overlapping. If they do not fit, cook in batches rather than crowding the pan. For especially gentle cooking, add the optional tablespoon of water to the pan; it will evaporate as the bacon cooks.
- Cook over medium-low to medium heat. Set the skillet over medium-low heat for thick-cut bacon or medium heat for regular slices. Let the pan and bacon heat together. As the fat begins to render, adjust the heat if needed: the bacon should sizzle steadily, not smoke or spatter aggressively.
- Turn and check frequently. After a few minutes, use tongs to turn the slices. Continue cooking, turning every 1 to 2 minutes so both sides brown evenly. Regular bacon commonly takes 6 to 10 minutes total; thick-cut bacon may take 10 to 15 minutes. Timing varies with the pan, burner, slice thickness, and preferred crispness, so use appearance and texture as your guide.
- Finish to your liking. Remove each slice when it is browned and as crisp or chewy as you prefer. Remember that it will firm up slightly as it cools. Avoid leaving it in the hot skillet after turning off the burner, because residual heat can continue to darken it.
- Drain and serve. Transfer the bacon with tongs to a paper-towel-lined plate or a wire rack set over a tray. Serve hot. Let the rendered fat cool slightly before handling or saving it.
- Handle the drippings safely. For disposal, let the fat cool and solidify, then scrape it into the trash; do not pour grease down the sink. To save it, strain cooled-but-still-liquid fat into a clean, heat-safe container, cover, and refrigerate.
Tips
- Start cold for better rendering. A cold skillet lets the fat melt gradually and can help the meat cook more evenly. Avoid preheating the empty pan until it is very hot.
- Use the right heat. High heat can scorch the meat before enough fat renders. If the bacon smokes, lower the heat and briefly move the skillet off the burner if necessary.
- Choose your cut with timing in mind. Thin or regular-cut bacon cooks faster and becomes crisp more readily; thick-cut bacon takes longer and may stay meatier. Follow the package’s handling instructions, particularly for uncooked or specialty bacon.
- Keep the grease under control. If the skillet fills with excess fat while you are cooking, carefully spoon some into a heat-safe bowl. Do not pour hot grease into a plastic container or leave it where someone could knock it over.
Serving Suggestions
Serve skillet bacon with eggs, pancakes, waffles, or toast for breakfast. Crumble cooled slices over salads, baked potatoes, soups, or macaroni and cheese, or layer whole strips into sandwiches and burgers. For brunch, pair it with fruit or vegetables to balance its salty richness. If serving a crowd, arrange cooked slices on a wire rack over a baking sheet and keep them warm in a low oven, around 200°F (95°C), while you finish the remaining batches; avoid holding them for an extended period, as they can dry out.
Variations
- Sweet and peppery: Add a light dusting of brown sugar and freshly ground black pepper during the final minute or two. Watch closely, since sugar can burn quickly.
- Maple finish: Brush cooked bacon sparingly with maple syrup off the heat. Syrup added early can scorch in the skillet.
- Smoky or spiced: Use smoked bacon, or sprinkle a little smoked paprika or black pepper over the slices near the end of cooking.
- Turkey bacon: Cook according to its package directions, since it is leaner and may need a small amount of oil to prevent sticking. It browns and renders differently from pork bacon, so do not rely on pork-bacon timing.
Storage and Reheating
Refrigerate cooked bacon within 2 hours of cooking (within 1 hour if the room temperature is above 90°F/32°C). Place it in a shallow, airtight container or wrap it well; use within 3 to 4 days. For longer storage, freeze it in a sealed freezer-safe bag, separating portions with parchment if convenient, for up to about 1 month for best quality. Thaw in the refrigerator or reheat directly from frozen.
Reheat refrigerated bacon in a skillet over low heat, turning once, until hot, or microwave it between paper towels in short bursts. A 300°F (150°C) oven works well for several slices; heat on a lined tray until warmed through. Reheat leftovers to 165°F (74°C), measured with a food thermometer when practical. Do not leave cooked bacon at room temperature for more than 2 hours, and discard it if it has been stored too long or shows an unusual smell, texture, or appearance.
Frequently Asked Questions
Do I need to put oil in the skillet?
No. Bacon releases fat as it heats, so oil or butter is generally unnecessary. If using very lean turkey bacon, follow the package instructions and add a little oil only if needed to prevent sticking.
Should the skillet be hot or cold before I add bacon?
Start with a cold skillet. Bringing the pan and bacon up to temperature together encourages gradual fat rendering and makes it easier to control browning.
How do I know when skillet bacon is done?
Look for browned meat and rendered fat, then judge the texture to your preference: chewy bacon will be more flexible, while crisp bacon will feel firmer and have browned edges. It firms as it cools, so remove it just before it reaches your ideal final crispness.
Why is my bacon burning or smoking?
The heat is likely too high, or sugary seasoning is scorching. Lower the burner and turn the slices more often. If the pan is smoking heavily, move it off the heat briefly and never leave the skillet unattended.
Can I cook bacon in batches?
Yes. Cook in a single layer so the slices brown rather than steam. Between batches, carefully remove excess drippings if needed, and let the pan settle back to a moderate temperature before adding more bacon.
Can I save and reuse bacon grease?
Yes. Let it cool until safe to handle but still liquid, strain it into a clean, covered container, and refrigerate it. Use refrigerated drippings within about 3 months, and discard them if they smell rancid or develop mold. Never pour grease down the drain.