How to Cook Bacon on the Stove

Crispy bacon cooking in a skillet on the stovetop, showing golden brown strips frying in their own rendered fat.

Cook regular-cut bacon on the stove with water for evenly browned strips and less splatter. Choose a chewy or crisp texture as the bacon finishes cooking in its rendered fat.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Ingredients

▢ 450 g regular-cut bacon 1 standard package
▢ 240 ml water

Instructions

Pour 240 ml water into a large, cold skillet. Add the water before turning on the heat; never add water after the bacon begins frying in hot rendered fat.
Arrange 450 g regular-cut bacon in two slightly overlapping layers, placing the second layer perpendicular to the first.
Set the skillet over medium heat and bring the water to a gentle simmer. Cook for 15–20 minutes, until most of the water evaporates, the fat renders, and the bacon looks pale and flexible.
Once the water evaporates, let the bacon fry in its rendered fat. Gently move the slices so raised edges contact the pan and brown evenly.
For chewy bacon, remove the slices when the bubbles are small and steady. For crisp bacon, continue cooking until the bubbling becomes more active and the color deepens. Remove individual slices as they reach your preferred texture.
Transfer the bacon to a paper towel-lined plate and arrange the slices flat. Let them rest briefly; they will firm and become crisper as they cool.

Notes

Start with a cold skillet: Adding the water before heating keeps the initial cooking stage controlled while the bacon begins rendering.

Maintain medium heat: A gentle simmer allows the water to evaporate steadily without browning the edges too early.

Remove slices individually: Pieces may brown at slightly different rates when cooking a full package in two layers.

Allow for carryover crisping: Bacon becomes firmer as it drains, so remove it just before it reaches your preferred final texture.

Nutrition