I Asked 2 Experts the Best Way To Cook Bacon—Both Said To Avoid This

One Mother’s Day, my younger brother and I wanted to surprise our mom with breakfast in bed. The only problem? Neither of us had ever cooked much beyond microwaved oatmeal. But at 14, I had the boundless confidence of youth. I’d watched her make bacon and scrambled eggs countless times—how hard could it be?

I heated the pan, then added the cold bacon. The resulting smoke, sizzling, and fire alarm blare ruined our surprise but taught me a valuable lesson: never cook bacon in a hot pan.

If you love crispy strips of bacon (or rashers, if you’re feeling fancy), there’s no wrong way to enjoy it—unless, of course, it turns out both burnt and raw at the same time.

To understand why starting bacon in a cold pan leads to better results, I reached out to Meathead Goldwyn, BBQ hall-of-famer and author of Amazing Ribs, and Ivy Manning, cookbook author and cooking instructor, for some professional insight. 

Why You Should Avoid Starting Bacon in a Hot Pan

Step one of most recipes? Heat the pan before adding the ingredients. So, if you’ve been making bacon this way, you’re not alone, but this common habit leads to unevenly cooked, rubbery, or burnt bacon.

Bacon is a combination of fat and protein, and the two components react to heat differently. As Goldwyn explains, “Fat and protein change when heated, but they do so at different rates. For example, bacon sizzles and foams because that is water escaping, mostly from the muscle.”

What Happens to Bacon When You Start It in a Hot Pan

Dropping cold bacon into a hot pan sets you up for a few unappetizing results: smoke, burnt fat, and uneven cooking.

As Manning explains, “The fat in bacon melts at a lower temperature than the meat, so if you throw it into a hot pan, the fat heats up and starts smoking while the meat hasn’t had time to cook properly. The fat renders too quickly, and both the fat and meat can end up burnt.”

In other words? A recipe for disappointment. Starting bacon in a cold pan gives the fat time to melt slowly, allowing the meat to cook evenly for that perfect crispy yet tender bite.

The Best Way To Cook Bacon

Forget the usual rules—a cold start is the secret to perfection when it comes to bacon. Here’s how to do it right:

1. Start with a cold, dry pan. Lay your bacon strips flat in the pan without overlapping. No need to add oil or cooking spray—the bacon provides all the fat you need.
2. Turn the heat to low or medium-low. Cooking bacon too fast leads to uneven cooking. A gentle heat allows the fat to render and crisp up slowly.
3. Let it cook undisturbed for a few minutes. Once the bacon starts to release fat and turn golden, use tongs to flip it occasionally for even crisping.
4. Cook until crispy and browned, 8 to 12 minutes. Cooking time varies based on thickness, but the key is patience.
5. Drain on paper towels. Remove the bacon and let it rest for a minute to absorb excess grease before serving.

As Manning explains, “When you start with a cold, dry pan, the fat slowly renders, creating enough grease to cook everything evenly and keep it from sticking. The fat crisps up while the meat has enough time to cook properly.”

The result? Perfectly crispy, evenly cooked bacon—every time.