by Kimberley Thompson, Tastemaker in Residence
Always start bacon in a cold cast iron skillet with a small amount of water covering the bottom of the frying pan.
- Cook slowly on low to medium heat.
- The water renders off much of the fat, and the water eliminates quite a bit of the spatter.
- Once the water cooks off, increase the heat to medium and finish frying to your desired crispness.
The bacon will be tender AND crisp. Added bonus: your bacon won't be curled up!