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.

This stovetop bacon method uses water to render the fat slowly, giving you evenly cooked, beautifully browned bacon with less splatter. It’s an easy way to cook a full package of bacon in one skillet, whether you like it chewy or crispy.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 25

Total Time 30

Ingredients

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

Instructions

Pour one cup (240 ml) of water into a large, cold skillet. Starting with water prevents sticking and helps the fat render slowly.
Add one pound (450 g) of bacon in two layers, placing the second layer perpendicular to the first. Slight overlapping is fine.
Place the skillet over medium heat and bring the water to a gentle simmer. Cook for 15–20 minutes, until the water has mostly evaporated and the fat has rendered, and the bacon looks pale and flexible.
Once the water evaporates, the bacon will begin frying in its own fat. Gently stir and move the slices so any pieces sticking up are submerged for even browning.
For chewier bacon, remove when bubbles are small and steady. For crispier bacon, cook longer until the bubbling becomes more active and the color deepens.
Transfer the cooked bacon to a paper towel–lined plate, laying the strips flat. The bacon will firm up as it cools.

Notes

Use a Wide Skillet: I like using a wide skillet so the bacon has enough space to move around and brown evenly without tangling too much.

Pull It a Touch Early: I usually take the bacon out just before it looks “perfect,” because it keeps crisping as it cools on the paper towels.

Expect Small Time Changes: I keep an eye on it near the end, since cook time can shift a bit depending on your pan, your stove, and how gently the water simmers.

Thick-Cut Bacon: If you’re using thick-cut bacon, expect an additional 10–15 minutes of cooking once the water has evaporated so the fat renders fully and the bacon browns evenly.

Fat & Cleanup: Near the end of cooking, carefully pour off excess bacon fat before draining. This helps reduce splatter and makes cleanup much easier.

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