How to cook perfectly crisp bacon
Whether you use the stovetop or oven, here’s your bacon primer for the ultimate strips.
When using the frying method: Start with a cold pan. Lay bacon in a single layer In a large non-stick pan frypan; cut slices in half as needed.
Use medium heat or lower for a slow, gentle sizzle. Don't rush! Press with spatula frequently to cook fat evenly.
Flip when browned on bottom. Cook, press, flip to desired crispness.
For oven method: Preheat oven to 190°C (375°F). Line a large rimmed baking sheet with parchment. Arrange bacon in a single layer; slightly overlapping is fine.
Place on middle rack. Slices at sheet ends crisp first (it's not strictly necessary to flip bacon). Remove outer slices; cook remaining slices a minute or two longer.
