How to fry bacon

These steps assume

• Bacon goes into a cold pan — not smoking fat.
• Strips sit in one layer without much overlap.
• The goal may be soft or crisp; time is adjusted to the result you want.
• Excess fat is poured off if the pan fills with bubbling fat.

This is what it should look like

What you need

• Bacon rashers
• Frying pan
• Tongs

Step by step

1. 1

   Lay the bacon strips in a cold pan in one layer. Turn on medium-low heat.

   • Equipment: Frying pan.
   • Heat: Start medium-low.
   • Time: 1 minute to set up.
   • Looks like: Strips lie flat; fat will soon start to glisten.
   • If it goes wrong: Started in a smoking pan — remove, cool and restart in a cold pan.
   • Done when: Bacon is in place; heat is on low–medium-low.

2. 2

   Let the fat render. Flip when the underside is light gold. Pour off fat if it rises high.

   • Equipment: Spatula and bowl for fat.
   • Heat: Medium-low to medium.
   • Time: 5–8 minutes.
   • Looks like: Fat bubbles gently; bacon shrinks and colours evenly.
   • If it goes wrong: Black edges — lower heat at once and move strips to cooler areas of the pan.
   • Done when: Most fat has rendered; bacon is golden on the way to done.

3. 3

   Continue to the crispness you want. Lift soft bacon earlier; leave crisp bacon a little darker. Drain on paper towel.

   • Equipment: Spatula and paper towel.
   • Heat: Medium; lower near the end if it browns too fast.
   • Time: 2–4 extra minutes.
   • Looks like: Soft: pliable and pink-gold. Crisp: stiff and deeper gold without black.
   • If it goes wrong: Bitter, black bacon — cannot be saved; next time lower heat and lift earlier.
   • Done when: Bacon at the chosen texture, drained of fat.

If it doesn't turn out as expected

• Burnt outside, raw fat edge

  started too hot; use a cold pan and lower heat.

• Soft and greasy despite long time

  heat too low or too much overlap; give space and raise slightly.

• Fat spatters

  pour off excess and keep water droplets out of the pan.

• Bacon curls hard

  press gently with the spatula for the first minutes.

Food safety

Hot bacon fat spatters. Keep clear and pour fat off carefully. Do not leave hot fat unattended.