The extra cooking oil keeps the 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, take your pan off the heat and turn your heat down just a touch.)
Why is my bacon sticking to the pan?
The problem with the hot bacon/cold bacon method is that all that gorgeous fat on those strips takes time to warm up and melt. When you throw cold meat into a hot pan, the fat immediately begins to congeal, resulting in rubbery bacon.
Do you oil the pan for the bacon?
Do you need oil to cook the bacon? no Bacon fat is made hot whether fried, baked/roasted or grilled, eliminating the need to add oil. Make sure you save as much fat as possible as it’s good for cooking other foods that benefit from a little bacon flavor.
How do you keep bacon from sticking to the pan in the oven?
Lay the bacon close together on a plate without touching. Up to 910 pieces, about ½ pound, is usually fine. If you have trouble sticking bacon or using thinner, parchment paper might be a better choice.
Do you put butter in the pan when cooking bacon?
Can you use butter to cook bacon? No, because the bacon already contains some fat that helps grease the pan. Not to mention that you have to start the bacon on a cold pan if you add butter, it won’t melt fast enough. Should the bacon be covered when frying in the pan?