I Asked 6 Chefs the Best Way To Cook Bacon—They All Said the Same Thing

There are few breakfast foods more universally beloved than bacon. The smell alone can rouse even the deepest sleeper, but achieving that perfect balance of crispy and chewy can be surprisingly tricky. To unlock the secrets of perfectly cooked bacon, I consulted six acclaimed chefs who all shared the same unexpected method.

The Panel of Chefs

• James Harrison: Executive Chef at The Morning Room, Chicago
• Maria Rodriguez: Owner of Breakfast Club LA and James Beard semifinalist
• David Chen: Culinary Director at Gramercy Tavern
• Sarah O’Connor: Head Chef at Dublin House
• Thomas Wright: Author of “The Breakfast Bible” and restaurant consultant
• Lisa Nakamura: Executive Chef at Pacific Northwest

The Best Way To Cook Bacon, According to Chefs

“The biggest mistake home cooks make is starting with a hot pan,” explains Chef Harrison. “The key is to start with a cold pan. Place your bacon in an unheated pan, then turn the heat to medium-low. This allows the fat to render slowly and evenly, resulting in perfectly crisp bacon that won’t curl or burn.”

Chef Rodriguez agrees wholeheartedly with the cold-pan method. “When you start with a cold pan, you’re giving the fat time to render out properly. Think of it like rendering duck fat—you want to coax out the flavor slowly. I also never crowd the pan. Give each slice enough space to breathe.”

Thomas Wright takes it a step further, noting that the type of pan matters too. “A heavy-bottomed cast iron skillet is ideal for bacon. The even heat distribution ensures consistent cooking, and over time, your pan becomes seasoned with bacon fat, making each subsequent batch even better.”

“The slow and low approach is non-negotiable,” adds Chef Chen. “I place the bacon in a cold cast iron, turn the heat to medium-low, and let it go for about 15-20 minutes, flipping occasionally. The end result is evenly cooked bacon that’s crispy but still retains some chew—exactly what you want.”

Chef O’Connor points out another advantage of the cold-pan method: “Starting cold means the bacon won’t seize up and curl. You get beautiful, flat pieces that cook evenly and look professional. Plus, you’re less likely to burn it since the fat renders out gradually.”

Chef Nakamura offers one final tip: “Once the bacon is done, transfer it to a paper towel-lined plate, but don’t pat the top with paper towels. That extra gloss of fat on top is what gives bacon its appealing sheen and helps carry the flavor. Let it cool for a minute or two—it’ll crisp up a bit more as it rests.”