Weekend mornings is always a breakfast feast in our house. When it comes to the bacon it's a war zone in the kitchen with hot fat drops shooting everywhere, and sometimes I get hit.
The texture of the bacon is never the same from soft to crispy, probably because I play with the heat so much that its never consistent. I am only doing that because I am trying to eliminate the hot fat drops.
I use a cast iron grill pan to cook the bacon on medium heat (most of the time) on a gas stove. I do preheat the pan, and use about 3 teaspoons of olive oil per 300g of bacon.
I presume I am missing a trick here or my heat is wrong. SO: What is the best temperature and method too cook bacon in a grill pan?
Please help me bring back the peace to my kitchen. 🙂
Best Answer
Cast iron is great for bacon, but not a grill pan. The bacon really needs to be floating on its own grease for nice even heating.
The best bacon is cooked slowly. Preheat the pan so it is an evenly heated cooking surface, then slide you bacon on to the hot pan. By slide, I mean move it around on the pan before you drop it so the pan gets a coat of grease before dropping the bacon and getting it stuck on the hot pan.
Let it cook at medium low heat, it will take longer but you'll get less splatter, the bacon won't burn, and it won't dry out either, you also have a larger window of opportunity to pick up the bacon while it's "just right" whatever that is for you.