We have a guide to seasoning here, but cooking fatty items like bacon in a cast iron pan also helps build up its nonstick abilities over time. Once seasoned, cast iron is great for fried eggs or stovetop-to-oven egg dishes, like frittatas.
You are better off to cook the scrambled eggs after the bacon because the eggs cook very quickly, and definitely cook the eggs separately. As for your question about bacon fat, that's a matter of personal taste and also down the the quality of the bacon.
Sheet pan + aluminum foil
My personal favorite way to cook bacon in the oven is on a sheet pan lined with aluminum foil, because it cooks evenly and gets crispy on both sides. Lining your pan with aluminum foil will help protect it from grease; it'll need a quick rinse or run through the dishwasher at most.
The Best Pan for Frying Eggs For ease and reliability, choose a non-stick skillet when frying eggs. A non-stick skillet allows you to use less fat, making it ideal for a quick, easy cleanup. However, if you're after crispy edges, a cast-iron or carbon steel skillet will do the job beautifully.
Outcome: In about the same amount of time as it took to cook bacon in a cast iron skillet, the nonstick skillet produced super crispy, consistent, flat bacon strips. Pros: If you like your bacon crispy as a cracker and you value visual consistency, this is the method for you.
Extra cooking oil will help keep your bacon from sticking to the pan. Keep an eye on it, and be ready to flip before your slices get too crispy. (And if it's too hot, remove your pan from the heat and turn down your burner just a touch.)
Why Does Cooking Bacon in Water Work? The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender as the fat renders. Plus, since the water helps render the fat, there will be significantly less splatter as your bacon finishes in the pan.
If you're in the market for a new skillet to flex your omelet-making skills, it's easy to fall down a rabbit hole of endless debating between a ceramic or a traditional nonstick finish. In truth, either option is totally fine in terms of performance, however, ceramic is less durable than traditional nonstick.
Butter certainly works for fried eggs, but oil is the fat of choice for cooks who want a runny yolk with a satisfying crispy white. Extra-virgin olive oil is most popular, and yields a satisfyingly crunchy bottom that will soak up luscious flavor.
For our recommendations, we stick to stainless steel, cast iron, and enamel or ceramic coatings. If you're making the switch from traditional nonstick cookware, you should look into ceramic or enameled cookware. These coatings tend to hold up for years, especially if you cook over medium to low heat.
We have a guide to seasoning here, but cooking fatty items like bacon in a cast iron pan also helps build up its nonstick abilities over time. Once seasoned, cast iron is great for fried eggs or stovetop-to-oven egg dishes, like frittatas.
Nope! You don't have to flip it while cooking. You just lay the bacon on a baking sheet, stick it in the oven, and set a timer. The strips of bacon bubble away in the oven (no splattering!) and gradually become the crispy, golden-hued, irresistible bacon we know and love.
Cook over low heat for about 1 minute. As the bacon starts releasing fat, flip and add in eggs. Cover with lid and cook for about 2 minutes. Once the eggs are done to your preferred doneness, sprinkle pepper and serve.
Two words: heat & oil.
The most common reason food sticks to cast iron is because the pan is simply too hot.
Our experts in the Good Housekeeping Test Kitchen tend to use nonstick pans for their egg recipes. Eggs are notoriously sticky, which can make it difficult to flip or clean from stainless steel or cast iron. To finesse cooking eggs in stainless steel you will likely need to use a generous amount of oil or butter.
How to cook bacon in a frying pan. Put 1 tbsp sunflower or vegetable oil in a frying pan and heat over a medium-high heat until hot. Add the bacon and cook for 2-4 mins on each side, depending on how crispy you like it.
You can cook an egg in either butter or oil; it's entirely up to your taste preference. If you like the taste of butter, then go for it. Olive oil is a healthy choice and also delicious, especially when you are topping a savory dish, such a ratatouille or pasta with an egg.
Overheating is the big destroyer of non-sticks.
A certain minimum mass (i.e. thickness of metal) Ability of the metal to transmit heat fast around the pan (e.g. Copper or Aluminium both fast conductors of heat)
HexClad's nearly indestructible three-ply pans consist of stainless steel, magnetic stainless steel (for induction stovetop compatibility), and aluminum, finished off with laser etchings and diamond (carbon) dust.
Rinsing meat is a great way to increase the risk of foodborne illness in your kitchen, even if that is something we have seen parents or relatives do when preparing dinner. But when it comes to cured meats, like bacon, is it necessary to rinse before cooking? The answer is a resounding no.
Cooking bacon in a little water helps the fat render before the bacon burns. It also cuts down on the splattering that occurs when moisture in the bacon reacts violently with the rendered fat in the pan.