Bacon Recipe

Prepare

Remove bacon from refrigerator and lay slices on a cutting board or plate in a single layer. Let sit 5–10 minutes at room temperature to reduce extreme cold which helps cook more evenly.

Preheat pan

Choose a large heavy skillet (cast iron or stainless steel) that fits the bacon in a single layer. Heat the skillet over medium heat for 2–3 minutes. Add 1 tsp vegetable oil and swirl to coat — this prevents sticking and helps crisping, especially for lean or low-fat bacon.

Cook bacon

Lay bacon slices into the skillet without overlapping. Cook undisturbed for 4–6 minutes, depending on thickness and desired crispness, until the edges begin to brown. Flip using tongs and cook the other side 3–5 minutes until browned and crisp. Reduce heat to medium-low if bacon is browning too quickly or splattering excessively.

Finish and drain

When bacon reaches desired crispness, transfer slices to a plate lined with paper towels (use the 4 sheets from the optional section) to drain excess fat and crisp as they rest for 1–2 minutes. Reserve rendered bacon fat in the skillet for other uses or carefully pour into a heatproof container once cooled slightly.

Season and glaze (optional)

While bacon is hot on the paper towels, lightly sprinkle with black pepper to taste (use about 1 tsp across 8 slices). If you want candied bacon, brush or drizzle 2 tbsp maple syrup or honey over the hot slices and let sit 30–60 seconds to set.

Serve

Serve bacon immediately on its own or on toasted bread or buns (4 slices of bread expected for sandwiches). Leftover bacon can be stored in the refrigerator in an airtight container for up to 4 days.