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Aug 31, 2007 08:22 PM

I can't cook crispy bacon

I am a failure at cooking bacon to the crisp state that seems to work best for BLTs and the like. I've tried cooking it in the oven and in a skillet, and it always comes out rubbery. Is it because I buy thick cut bacon? (which is the way the nicer brands of bacon seem to be cut). And just to show my utter ignorance of bacon cooking -- does bacon turn to a crisp state while it is hot in the pan, or is that a state it only reaches after it cools (and, if the latter is true, how can you tell when to take it out so that it will later be crisp?). Signed, desperately in need of bacon help.

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  1. Sounds like you need to cook it a little longer. Try lowering the heat and cooking it until it crisps up in the pan. I cook mine on Medium Low in a skillet. Turn it a few times to make sure it cooks evenly.

    1. I have a toaster oven that's also a convection oven, and I lay the strips down on the broiling pan that came with the oven. This is great because the grease drips into the bottom of the pan and keeps it from getting soggy. I bake it until crispy and it's the best bacon ever.

      1 Reply
      1. re: Azizeh Barjesteh

        Bake it in the oven on 350 . You must pour the fat off at least once while it is cooking. You can also make very crisp bacon in the micro betwwen paper towels. One minute per piece. Good Luck

      2. I usually cook mine in a cast iron pan and use a cast iron bacon press. The press holds the bacon down and lets it cook evenly.

        5 Replies
        1. re: CraigH

          If you have a microwave oven you can cook it the way you want it. just cover it so it
          does`nt splatter. and you can watch it.

          1. re: bigjimbray

            Bacon will cook crisp in it's own fat. Start with a cold pan, and lay the cold bacon in it. I prefer the cast iron as it's seasoned. My stainless steel pan needs a light coating of oil to prevent sticking. It cooks long and slowly, on medium to medium low heat, rendering the fat out. This, of course, is similar to making bacon bits. Remove the bacon from the fat, and drain it on paper towels to remove the excess fat. This way, the bacon can be removed when it suits you, without it over-cooking or under-cooking, and it gives you time to make that decision.


            1. re: violabratsche

              Competely agree here. I cook mine in a non stick pan, starting out cold and never going higher than medium while cooking it. Two things: the fat renders out slowly and the bacon continues to crisp in it. Second, the bacon doesn't tend to curl up like crazy. I cook it till almost completly done on one side, flip and cook the other side, then turn it once more to allow crisping to my liking.
              You will find that the bacon "sets up" and gets crisper as it cools. You'll do just fine with practice!


              1. re: monavano

                I use a cast iron pan, med/low heat, and pour off the fat two times. The fat contains some juices, which tend to braise the bacon, and you don't want that.

                1. re: jayt90

                  This worked perfectly for me, and I've been struggling to get good, crisp bacon for awhile. (The bacon I buy is thicker cut than usual, which I suspect makes this more difficult.) Thanks for this suggestion!

        2. I think I know what you mean, a local burger place serves bacon that my teeth can't cut, i.e., take a bite, pull out a whole slice or two of bacon. It is good tasting bacon, but often I have to break it up.

          IIRC, my usual bacon is 1oz per slice, 16 slices/lb. Is is a Hormel product, sold by the slice, I think it is called thick or double cut. It is more "rubbery" than "crisp", try a thinner bacon, just use more (of the thinner) strips per sandwich.

          If you get bacon that has a higher fat to meat ratio, it wll crisp up more than bacon with a higher meat to fat ratio.

          I think of the meat part of the bacon I buy as having a similar texture to beef jerky.

          Bacon becomes crispy in the pan.

          1 Reply
          1. re: Alan408

            Sorry, I have to disagree with "bacon becomes crispy in the pan". It can, but I cook mine on one of those slanting grills made famous by a washed up fighter, and it comes off limp, but I put it on paper towels, and really press down hard to remove the excess fat. This gives me a crisp bacon with crunch, but not so crunchy it's like the horrible stuff you get at cheap breakfast buffets, where it snaps and crumbles like a potato chip. That's way too crisp for me.

            If I forget, and leave it on the grill too long, it's crisp, but it's also dry and has less taste. I prefer a happy medium.

          2. Medium heat, no higher. Turn it several times. I like to use a pan I've cooked bacon in before and the grease is still in it, because it seems to me like deeper grease cooks the bacon better. Maybe that's just me.

            Take it out of the pan when it's a nice golden brown, even though it's still a little bendy. As it drains on paper towels it'll crisp up.