Here’s a simple, reliable way to make perfect fried bacon:
Pan-Fried Bacon (Stovetop)
- Start with a cold pan.
Lay bacon strips flat in a single layer. - Turn heat to medium.
As the pan warms, the fat will slowly render, helping the bacon get crisp without burning. - Let it cook 8–12 minutes.
- Flip occasionally for even browning.
- Adjust heat if it’s smoking too much.
- Remove when crisp to your liking.
Transfer to a paper-towel-lined plate to drain excess fat. - Save the bacon grease (optional).
Fantastic for eggs, veggies, potatoes, etc.
Tips
- For extra-crispy: press the bacon with a spatula occasionally to keep it flat.
- For chewy bacon: cook on lower heat and pull it off earlier.
If you want, I can also give instructions for oven-baked bacon, air-fried bacon, or a specific style (crispy, thick-cut, smoked, etc.).
