As a busy mom, I’m always looking for quick and easy methods to prepare tasty meals for my family. One of my go-to breakfast staples is bacon – when done right, it’s crispy, salty perfection! However, cooking bacon on the stovetop often resulted in a greasy mess and unevenly cooked strips.
After some trial and error, I discovered that cooking bacon in a pot is the secret to crisp, evenly cooked bacon every time. The pot contains the splatter and allows you to cook the bacon low and slow, rendering out the fat for tender and crispy strips. No more sad limp bacon or constant stovetop scrubbing!
In this comprehensive guide, I’ll walk through my simple step-by-step method for cooking perfect bacon in a pot. I’ll also share my tips for choosing the right bacon, controlling temperature, avoiding sticking, and clean up. Let’s get cooking!
The Benefits of Cooking Bacon in a Pot
Cooking bacon in a pot has some clear advantages over using a skillet:
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More even cooking – The pot distributes and retains heat evenly, preventing burning.
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Contained splatter – Keep your stovetop and kitchen walls grease-free!
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Perfect crispness – The moisture is retained for tender, crispy bacon.
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Easy batch cooking – Cook a lot at once for meal prepping.
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Versatile vessel – Use a pot you already own rather than buying a special bacon pan
Tips for Choosing the Best Bacon
Opting for the right cut of bacon makes a big difference in the end result when cooking in a pot. Here are my recommendations:
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Thick-cut – At least 1/4 inch thick for even cooking.
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Slab bacon – Allows you to cut uniform slices to your desired thickness
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Applewood smoked – Adds incredible flavor.
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Avoid pre-cooked or thin – Needs to be raw and thick.
Getting high-quality, thick-cut, raw slab bacon will ensure you get picture-perfect results out of the pot.
Prepping the Pot and Bacon
Proper prep is key to prevent sticking and burn0ing:
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Use a heavy pot – Cast iron or stainless steel are great conductors of heat.
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Start with a cold pot – This prevents sticking as the fat renders slowly.
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Cut bacon uniformly – Creates even cooking.
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Blot excess moisture – Dries the surface so bacon browns better.
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Lay flat in a single layer – Allows air flow and fat drainage.
Cook Over Low, Even Heat
The key to crispy bacon without burning is cooking over low, even heat. Here are my tips:
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Heat pot on medium-low – Keeps temperature steady and prevents burning.
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No stirring or flipping – Just let it cook undisturbed.
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Put lid on slightly cracked – Retains heat while allowing steam to escape.
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Cook 15-25 minutes – Times varies on thickness. Check frequently toward the end.
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Remove with tongs to paper towels – Drain excess grease after cooking.
Letting the bacon cook low and slow renders fat for tender, crispy bacon every time. Be patient and don’t rush it!
Clean Up Is a Breeze
One of the best parts of cooking bacon in a pot is easy clean up. Follow these steps:
- Let pot cool completely before cleaning.
- Pour excess grease into heat-safe container for storage.
- Wash pot with hot soapy water and scrub any browned bits.
- Deglaze with water and vinegar to get any stuck on bits up.
- Dry thoroughly and rub with oil or coat with non-stick spray before storing.
Since all the grease is contained, clean up for pot-cooked bacon is a breeze!
Tips for Perfect Pot-Cooked Bacon Every Time
To get picture-perfect, crispy bacon from the pot, keep these tips in mind:
- Chill the bacon first for uniform slicing and shrinkage control.
- Add spices like pepper or maple sugar for flavored bacon.
- Use bacon fat for cooking later – store in the fridge up to 2 weeks.
- Make a big batch and freeze pre-cooked bacon slices.
- Turn leftover bits into bacon jam or bits by sautéing with spices.
With the right techniques, you’ll be a pro at cooking tender and crispy bacon in a pot in no time! Say goodbye to sad floppy bacon and stovetop scrubbing forever.
FAQs
What kind of pot should I use?
Use a heavy-bottomed stainless steel or cast iron pot with a lid. The thick material distributes heat evenly.
Should the pot be hot or cold when adding bacon?
Start with a cold pot. This allows the bacon fat to render slowly as the pot heats up, preventing sticking.
How much bacon should I cook at once?
Cook just enough bacon to lay flat in a single layer, about 1/2 pound per batch. Overcrowding causes steaming.
How do I know when it’s done?
It’s done when the bacon is darkened in color, shrunk up a bit, and crispy. Check frequently toward the end.
Can I use bacon fat for other cooking?
Definitely! Store cooled bacon grease in the fridge up to 2 weeks. Use for sautéing veggies, eggs, etc.
With the proper preparation and cooking technique, you can achieve restaurant-quality crispy, flavorful bacon easily at home in a pot. Give this method a try for your next bacon craving!