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Perfect Bacon Every Time

The secret ingredient to cooking perfectly crispy strips of bacon every time? It depends on how you prefer to cook it. We’ve broken it down into three of the most common ways to get perfect, crunchy bacon.

Cast Iron Skillet

If you’re a traditionalist, you’re seasoned with a skillet and prefer your bacon the good old-fashioned way. 
How to fry it:

  1. Lay bacon in a cold frying pan, allowing enough space between slices.
  2. Coat bottom of skillet evenly with water.
  3. Cook over medium-high heat, turning over frequently.
  4. Once the water has evaporated from the pan, lower the heat to low-medium and finish browning the bacon.
  5. Drain remaining bacon grease into a jar. Do not pour down drain.
  6. Serve.       

Pro tip: Start with a cold frying pan; adding bacon to a hot pan will result in charred and over cooked bacon. By adding enough water to coat the bottom of your skillet, you’ll reduce grease splatter and the bacon will cook faster. 

Oven

If you’re not into dodging hot bacon splatters or cleaning up the greasy stovetop aftermath, popping a pan into the oven will still give you great tasting bacon.
How to bake it:

  1. Place bacon over a wire rack or on a tin foil-lined baking sheet.
  2. Set your oven to 400 degrees F.
  3. Cook for 15 minutes. For extra crunchy bacon, leave it in for 5-7 more minutes.                              

Pro tip: If you’re expecting company and need to cook in bulk, opt for oven-baked bacon ­–you’ll be relieved you did. 

Microwave

We know what you’re thinking: microwaved bacon…no way! Trust us, this method is just as effective at curbing bacon cravings as the above two.
How to nuke it:

  1. Place 2-3 paper towels on top of a microwave-safe plate.
  2. Cover the plate with 6-8 bacon strips. Do not overlap strips.
  3. Place a paper towel over the top of the bacon.
  4. Heat in the microwave for 1 minute per slice on HIGH.
  5. Serve.

Pro tip:  The more paper towels you layer on bottom, the more grease will be absorbed and not end up on your microwave’s walls.