Few things make breakfast more delicious than the aroma of sizzling bacon fried up in a cast iron skillet The cast iron maintains even heat and can be used on the stovetop or in the oven for flawless crispy bacon every time Follow this simple step-by-step guide to frying bacon in cast iron and enjoy diner-style bacon at home whenever the craving strikes!
Why Fry Bacon in Cast Iron?
Cast iron is the ideal cookware for achieving deliciously crispy fried bacon for several reasons:
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Even heat distribution fries the bacon evenly without hot spots.
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The pan can be used on the stove and in the oven for maximum versatility.
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The natural nonstick surface of well-seasoned cast iron allows the bacon to develop crispy edges without sticking.
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Cast iron retains heat very well to keep the bacon sizzling once added.
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Easy to clean with just hot water and a brush or paper towels.
While nonstick pans may seem tempting for frying bacon, the coating can degrade over time. Cast iron actually improves with use, making it a smart long-term investment for bacon lovers.
Step 1: Start With a Cold Pan
The first step is to place a cold cast iron skillet on the stove over medium heat. Avoid preheating the pan, as this can cause the bacon to stick.
Place the strips of bacon in a single layer in the cold pan without overlapping. This allows the bacon to slowly warm up as the pan heats.
I recommend using thick-cut artisanal bacon around 1/4 inch thick for the best results. Thinner bacon tends to burn more quickly.
Step 2: Fry Slowly at Medium Heat
Let the pan preheat for 2-3 minutes until it just starts to sizzle when you add a droplet of water. The temperature should be medium-low at this point to cook the bacon gradually.
As the bacon cooks the fat will begin to render out of the strips into the pan. Once small pools of oil appear around the bacon after 5-6 minutes, flip each slice over with tongs.
Resist the urge to move the bacon too soon or it may tear or stick. Give it time to properly fry.
Step 3: Increase Heat and Continue Cooking
After flipping the bacon, let it fry for another 2-3 minutes on medium heat. Then, increase the heat to medium-high to crisp and brown the second side, about 1-2 minutes.
Move the bacon around the pan at this stage to expose all sides to the hot surface evenly. The bacon will sizzle and pop as the moisture evaporates leaving crunchy deliciousness behind.
Step 4: Remove and Drain on Paper Towels
Once the bacon reaches your desired level of crispness, immediately remove it from the hot pan to paper towel-lined plates to drain.
The bacon will continue cooking off heat. Letting it rest stops the cooking process for perfectly fried bacon every time.
Avoid the urge to stack the cooked bacon slices, as this causes them to soften. Draining on paper towels absorbs excess grease.
Troubleshooting Fried Bacon in Cast Iron
Follow these tips if you run into any issues frying bacon in your cast iron pan:
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Sticking – Ensure pan and bacon start cold. Fry slowly over medium heat.
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Burnt spots – Don’t overcrowd pan. Cook over lower heat.
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Not crispy – Increase heat and cook a bit longer. Blot with paper towels after.
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Fat spattering – Use a splatter screen or turn heat down slightly.
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Curled or wavy – Start with cold pan and use thicker bacon around 1/4 inch.
With a little practice, you’ll be frying perfect crispy bacon in cast iron every time!
Seasoning and Cleaning Cast Iron Bacon Pans
It’s important to properly season and care for your cast iron pans when cooking bacon:
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Season – Fry oils like bacon grease after cooking to build up seasoning.
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Clean – Wipe pan clean while still warm with paper towels. No soap needed!
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Scrub – Use coarse salt or chainmail scrubber to remove stuck bits if needed.
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Rust – Dry immediately and rub with oil to prevent rust if pan gets wet.
By caring for your cast iron cookware after frying up tasty bacon, it will last for generations!
Tips for Maximizing Bacon Flavor
Elevate your homemade fried bacon with these easy flavor-boosting tips:
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Use fresh high-quality thick-cut pork belly for the best results.
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Add spices and flavors directly to the pork belly before curing into bacon.
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Use aromatic smoking woods like apple, pecan, or hickory.
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Chill the cooked bacon immediately after smoking to lock in bold flavors.
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Flip the bacon frequently while frying to coat in the rendered bacon fat.
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Fry an egg in the leftover bacon grease for a hearty breakfast.
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Crumble and mix some fried bacon into scrambled eggs.
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Save the cooled bacon fat in the fridge to use for cooking other foods.
With the right techniques and a well-seasoned cast iron skillet, you can enjoy diner-style crispy bacon fried to perfection in your own kitchen. Once you master frying bacon in cast iron, you may never go back to other cookware again! It’s easy to see why cast iron and bacon are such a legendary flavor combination.
More Delicious Cast Iron Bacon Recipes
Looking for more ways to enjoy bacon fried in cast iron? Here are just a few of my favorite recipes:
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BLT sandwiches with cast iron fried bacon
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Bacon cheeseburgers with bacon fat in the beef patties
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Southern-style bacon and greens salad
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Bacon wrapped steak cooked in bacon fat
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Bacon and cheddar breakfast tacos or burritos
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Chicken carbonara with fried bacon and pasta
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Bacon mac and cheese with crumbled bacon topping
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Twice baked potatoes loaded with fried bacon
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Bacon and goat cheese quiche or frittata
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Bacon fat roasted Brussels sprouts and sweet potatoes
The possibilities are nearly endless when you begin frying crispy bacon in cast iron skillets. It adds a smoky, salty punch of flavor to everything it touches!
How do you like to cook bacon at home? Share your tips and favorite cast iron bacon dishes in the comments.
Tips for cooking bacon in a cast iron skillet:
- Letting the pan and bacon heat up together is the key to getting flat, crisp bacon.
- Don’t put too many bacon strips in the pan; they shouldn’t touch.
- If you cook it at a lower temperature first, some of the grease will come out. This will make it easier to cook the bacon at a higher temperature in the grease. It’s how “frying bacon” got it’s name. You are literally cooking the bacon in its own grease. So delicious.
- There will still be heat in the pan after you take it off the heat, so the bacon will still be cooked. Don’t just take the pan off the heat when the bacon is done; take it out of the pan.
- Then you can fry a really tasty egg in that hot, greasy pan.
Tips for buying cast iron:
It’s not hard, and I get a lot of cast iron from thrift stores and antique shops. Here’s a full guide on how to clean and re-season cast iron. And if you aren’t in the mood to refinish an old pan, you can always buy new. When I shop, I like to stick with the Lodge brand because their traditional cast iron is made right here in the United States. This 10. 25 inch skillet is only $15. They are super affordable pans that can last a lifetime.
