Bacon Recipe

Bring bacon to room temperature

Remove bacon from the refrigerator 10–15 minutes before cooking. This helps it cook more evenly and reduces curling.

Preheat and prep pan

Place a heavy skillet (cast iron preferred) on the stove over medium heat. Add 1 tsp neutral oil and swirl to coat the pan. The oil helps prevent the bacon from sticking during the initial render.

Arrange bacon

Lay 8 slices of bacon in a single layer in the skillet without overlapping. Work in batches if necessary. Start with the pan cold-to-moderate heat to render fat slowly for crisp, evenly cooked bacon.

Render fat and cook low-and-slow

Cook bacon over medium to medium-low heat for 6–8 minutes per side, depending on thickness. Use tongs to flip slices every 2–3 minutes so they brown evenly and don’t burn. Reduce heat slightly if bacon is browning too quickly but still feels soft.

Optional glaze

In the last 1–2 minutes of cooking, brush the top of each slice lightly with 1 tbsp maple syrup if you want a sweet glaze. Continue cooking, flipping once, until glaze is set and bacon reaches desired crispness.

Season and finish

Remove bacon to a plate lined with paper towels to drain excess fat. Sprinkle with up to 1 tsp freshly cracked black pepper and (if using) 1 tsp smoked paprika while hot so the seasoning adheres.

Serve and store

Serve immediately while hot and crisp. To keep warm in an oven: place bacon on a wire rack set over a sheet pan in a 200°F (95°C) oven for up to 20 minutes. Store cooled, paper-towel-wrapped bacon in the refrigerator for up to 4 days or freeze for up to 1 month.