Pan-Fried / Cast Iron Bacon

Ingredients

• 1 lb (450g) High-Quality Bacon (Thick-cut, hardwood smoked or applewood smoked preferred)
• 2 tbsp Water (Optional secret technique for ultra-uniform rendering)

Instructions

Step 1: The Cold Pan Setup

1. Place your cold, unheated cast iron skillet on the stove. Lay your bacon strips in a single layer flat across the bottom. It is fine if they touch slightly, but avoid overlapping them, as overlapping prevents even cooking.
2. Why Cold? Starting with a cold skillet allows the bacon fat to heat at the exact same rate as the pan. As the temperature slowly rises, the white fat begins to melt (render) long before the red meat begins to brown.

Step 2: The Water Render Technique (Optional)

1. If you want impeccably flat and evenly rendered bacon, pour approximately 2 tablespoons of water over the bacon in the cold pan. Turn the burner to Medium-Low heat .
2. How it works: The boiling water gently heats the strips and begins softening the fat structures without scorching the meat. By the time the water completely evaporates (around 5 to 6 minutes), a pool of rendered liquid fat remains, allowing the bacon to fry perfectly in its own oils.

Step 3: Gentle Frying & Flipping

1. Once the water evaporates (or as the cold pan reaches temperature), you will hear a steady, gentle sizzle. Reduce heat to Low or Medium-Low .
2. Using metal tongs, flip the bacon strips every 2 to 3 minutes .
3. Regular turning ensures even heat distribution, prevents curling, and allows both sides to brown uniformly.
4. Place a splatter screen over the skillet to contain tiny fat droplets while letting steam escape.

Step 4: Assessing Doneness

1. Monitor the foam bubbling around the bacon. As the water content leaves the meat, the bubbling will slow down, and the bacon will turn a deep golden-mahogany color.
2. Chewy-Crisp: Remove when the meat is firm and light brown, but fat retains slight pliability (approx. 12 minutes).
3. Extra Crispy: Cook until the entire strip is rich brown and bubbling foam becomes very fine (approx. 15 to 18 minutes). Note that bacon continues to crisp up for 1–2 minutes after removal from heat.

Step 5: Draining & Resting

1. Using tongs, transfer the bacon from the skillet to a plate lined with two layers of paper towels. Gently pat the top of the strips with another paper towel to absorb excess surface oil. Let rest for 2 minutes before serving.

Nutrition

Calories: 110 kcal — · Protein: 7 g 14% · Fat: 9 g 12% · Carbohydrates: 0 g 0% Dietary · Saturated Fat: 3 g 15% · Fiber: 0 g 0% · Sugar: 0 g — · Sodium: 380 mg 16%