How To Cook Bacon In Nonstick Pan

How To Cook Bacon In Nonstick Pan – In The Absolute Best Tests, our writer Ella Quittner destroys the sanctity of her home kitchen in the name of truth. He boiled dozens of eggs, mashed about the same number of potatoes and seared more Porterhouse steaks than he cares to remember. Now he’s dealing with bacon.

Ask the person on the left and the person on the right how to cook bacon and you’ll probably get two completely different answers. Type the same into Google and the search engine will offer over 250 million results. From the stovetop to the oven to the microwave, each with its own set of endless permutations, there are almost as many ways to cook bacon as there are ways to eat it. (Forgive us if talking about pork products is a bit lyrical.)

How To Cook Bacon In Nonstick Pan

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We tested six popular methods because we had to know: Which method is better than all the others? You can thank us later for eating only bacon for two days. Note that for each method we used the same brand of bacon available in the supermarket at room temperature as a control. Wherever we mention a pan or skillet, it is large enough to provide a wide rim around the pieces of bacon, so that its shape will not contribute to any scraping.

Method of cooking bacon, so we tried it first. To make sure the fat was rendered as evenly as possible, we started with a cold cast iron skillet, then seared the bacon over medium heat, turning it as needed.

The result: We were surprised by the inconsistent cooking of the bacon strips as we moved them around to make sure each had time on the hottest part of the pan, etc. After about 12 minutes, we ended up with absolutely delicious bacon, with varying degrees of crispiness and chewiness depending on the strip.

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Pros: Maybe it’s the placebo effect of the charred spots (which other bacon doesn’t have), but in our opinion, the bacon in the cast iron pan tasted the absolute best of all the tests. It’s also pretty quick—at least compared to the oven and pan-plus-water methods.

Cons: Cooking bacon in an open pan on the stovetop resulted in bacon grease splattering, which wasn’t exactly what we wanted to spend 15 minutes trying to clean the stovetop and floor around the oven. Also, the uneven rendering of the fat indicated that we needed to pay more attention to the cooked pieces than we already have (adjusting the heat, flipping/moving them).

Procedure: We started with a cold non-stick pan, then seared the bacon over medium heat, turning it as needed. (Same exact method as the cast iron skillet with a different pan.)

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The result: In about the same time as cooking bacon in a cast iron skillet, the nonstick pan produced super crispy, even, flat strips of bacon.

Pros: If you like cracker-crisp bacon and appreciate visual consistency, this is the way to go. One (more obvious) pro: A non-stick pan is easier to clean than a cast iron pan or a non-stick pan.

Weaknesses: Our testing resulted in bacon with very little chew (just a little on a few ends) – mostly crispiness. Similar to the cast iron pan method, this caused an unpleasant splatter of fat.

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Procedure: We placed the bacon strips directly on a lined baking sheet and baked them in a preheated 400°F oven.

The result: We’ve already proselytized the oven method, so we had high hopes and this bacon on a sheet pan lived up to them. After about 18 minutes, the fat leveled out, resulting in a perfectly chewy/crisp sample.

Pros: This method is very easy – we don’t have to flip the bacon halfway through, or mess with the temperature – yet it’s still very effective. The lack of grease splashing around the hob is welcome.

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Cons: While it takes about five minutes longer to cook baked bacon than the stovetop method, we also have to wait about 10 minutes for our oven to heat up, so it’s not a method we’d recommend for when you need bacon. ASAP. (What, like you

Are there times like that?) The bacon also stuck to one or two spots on the sheet pan, and cleaning the sheet pan is no easier than cleaning a cast iron skillet.

Procedure: We placed the strips of bacon on a rimmed baking sheet lined with parchment paper and baked them in a preheated oven at 400°F.

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The Result: Although this test took slightly longer than the non-parchment method (about 22 minutes in the oven), this test resulted in equally delicious bacon with a nice chewy/crisp balance. It was curled and unevenly crispy at the ends like a batch without parchment.

Pros: This method has the same advantages as the other oven bacon tests – plus it’s easier to clean up since we could just throw away the parchment paper. (Surprisingly, nothing leaked into the actual pan, so it was quickly rinsed to ensure proper measurements.)

Cons: This batch of bacon took about five minutes longer to cook than the batch we baked on a sheet pan without parchment. Also, if your goal is a flatter, more consistent bacon, it’s better to bake without parchment paper.

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Procedure: Heat the bacon on a plate between paper towels for about five and a half minutes; for the last minute (when a sufficient amount of fat has been coughed out), we put paper towels on top.

Advantages: The microwave method is the fastest and has the easiest cleaning. If you like crispy bacon and don’t have a non-stick pan (or are concerned about saving bacon fat), this is a great option.

Cons: The bacon had a bit of an odd flavor that we couldn’t imagine; one team member described it as “looking out of date”. (It was probably user error from microwaving too long.) And since we microwaved the bacon on paper towels to minimize the microwave mess, we didn’t skimp on the charred bacon. No chew in the last bacon, just crisp. Perhaps

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Procedure: Place the bacon in a cast iron pan and add enough water to cover the pieces, then bring the water to a boil over high heat. Then lower the heat and let the water boil until it evaporates completely, then lower the heat further and fry the bacon (if necessary) until crispy. (This method comes from Cook’s Illustrated.)

The result: After about 22 minutes, we had bacon that was a bit unevenly cooked, with crispy, thin centers and undercooked ends. The strip is not so thin, but rather dried out.

Pros: The goal of this method is to help the bacon retain moisture while the fat renders, so it’s soft, not crispy. (However, this was not our experience – although the ends of the bacon held moisture, they weren’t perfect. Meanwhile, the middle of the pieces was a bit crunchy.)

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Cons: See above. There was also a slight splatter of grease and it took about twice as long as the regular cast iron skillet and non-stick cooktop method.

The absolute best way to cook your bacon depends entirely on how you like your bacon – although some methods give more consistent results than others.

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A classic grilled cheese gets a sweet-smoky upgrade thanks to the addition of crispy bacon and a heaping spoonful of fig jam.

With crunchy pears, thick chunks of bacon and earthy goat cheese, this isn’t your average quesadilla – but that’s exactly why we can’t get enough of it.

If crunchy bits are your favorite part of any meal, be sure to add this crispy rice (composed of 100 percent crunchy bits) to your must-cook list.

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We could go on about this panko-crusted brioche french toast, but they already have us with “maple candied bacon.”

This sweet potato casserole (extra fancy thanks to the creme fraiche and bacon!) is just as exciting for a cozy brunch as it is for a cold dinner—just add a crunchy pickled salad and a side of marinated lentils. . to complete the meal.

Salad always tastes better in a restaurant than at home, perhaps due to the extra care taken in assembling the various components – not to mention a good amount of olive oil and salt. Warm chicory and shrimp in bacon is a restaurant-quality salad that you can easily put together at home.

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What’s better than a BLT? A BLT that requires the bread to be fried in bacon fat! What a gift. Mayo-haters, this is your kind of sandwich. To make this sandwich as perfect as possible, use fat heirloom or steak tomatoes seasoned well with kosher salt.

. Here, we bake the bacon in the oven, so you can toss the Brussels sprouts into the luxuriously rendered bacon fat. From there, mix it all up with a drizzle of maple syrup (maple and bacon: another classic combination!)

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