Let’s be honest—bacon is basically its own love language. That sizzle, that smell… it’s a breakfast siren song we all know too well. But cooking bacon the usual way, in a skillet? Oh honey, that comes with baggage: hot grease flying across the kitchen like a scene from a war movie, a stovetop that looks like it went ten rounds with a deep fryer, and smoke billowing like you’re running a backyard BBQ indoors.
So when I tell you there’s a better way—cleaner, easier, and shockingly effective—I mean it. I stumbled onto this pot-cooked bacon method by accident during a chaotic holiday morning. You know the kind: kids buzzing around, the dog trying to swipe a pancake, in-laws hovering with coffee cups, and me trying to keep the bacon train moving without turning my kitchen into a crime scene. This trick saved me—and now it’s my go-to. Here’s how to do it, why it works, and how it’ll change your mornings for good.
What You’ll Need (It’s Nothing Fancy)
Ingredients:
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Bacon. That’s it. I like to buy the four-pack from Costco when I know I’m feeding a crowd, but any bacon will do—thick-cut, applewood smoked, you name it.
Tools:
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A large pot with high sides (Dutch oven or stockpot works great)
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A spatula or a pair of trusty tongs
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Paper towels for draining
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Optional: slotted spoon
Step One: Pick Your Bacon, Grab Your Pot
Now, before you toss bacon into a random pot, let’s slow down a second.
Choose your bacon: Any variety works here. Thick-cut, standard, maple-glazed, or that peppered kind from Trader Joe’s? Go for it.
The right pot matters: You want high sides. That’s the secret sauce. A pot with depth keeps the grease contained—no splatter, no stress. Plus, the bacon kind of fries in its own rendered fat, which sounds indulgent because it is. Just make sure it’s roomy enough to let those bacon strips breathe.
Step Two: Cut and Separate (Your Bacon, Not Ties With Your Skillet)
Slice your bacon strips in half. Trust me on this—it’s easier to manage and helps everything cook evenly. It also fits better in the pot without that annoying curl you get when a long strip meets hot metal.
After that, take a moment to peel the strips apart. You don’t want clumps of bacon cooking together like best friends who refuse to be separated. Give ‘em room to shine.
Step Three: Into the Pot, But Don’t Crowd ‘Em
Layer the bacon gently into the pot. If you’re using a big stockpot, you might fit quite a few pieces, but don’t pack it tight. Think of it like roasting veggies—overcrowding means steaming, not crisping. And we’re here for crunch.
Cooking a big batch? Do it in shifts. The extra time is worth the reward.
Step Four: Fire It Up and Let the Magic Happen
Set your heat to high and keep your spatula or tongs handy. The bacon will start to render its fat pretty quickly—this is where things get exciting. Stir it occasionally so each piece gets a turn at the bottom, soaking up that golden goodness and browning evenly.
Here’s what’s beautiful: the bacon is practically deep-frying in its own fat, but without the greasy drama. The high sides keep splatter on lockdown, and everything cooks in a self-contained little flavor party.
Cooking times vary, of course:
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Thin bacon? You’re looking at about 8–10 minutes.
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Thicker slices? Plan on 12–15 minutes for max crisp.
You’ll know it’s done when it has that deep golden color and starts to curl just a little. Not too much, though—no one likes bacon that’s curled up like an old shoelace.
Step Five: Drain, Serve, Repeat
Once it hits your level of crispy, pull the bacon out with tongs or a slotted spoon and place it on a plate lined with paper towels. If you’re like me, you’ll resist the urge to sneak a piece straight from the pot—but hey, no judgment if you don’t.
Want it a little less greasy? Blot the top gently with another paper towel.
Then, serve it up. Eggs, pancakes, a bacon-laced salad, or crumbled over mac and cheese—it’s all fair game.
Looking to Mix It Up? Here Are Some Fun Twists
Oven version for big batches:
If you’re feeding a small army, spread bacon on parchment-lined sheets and bake at 400°F for 15–20 minutes. Not quite the same crunch as the pot method, but close—and great for multitasking.
Healthier takes:
Swap in turkey bacon or a leaner cut. The process stays the same, though you’ll get a little less fat in the pot. (Bonus: easier cleanup.)
Flavor it up:
Want a hint of sweet or spice? Brush bacon with maple syrup or sprinkle with brown sugar before cooking. A dash of cayenne gives it a kick that pairs beautifully with waffles.
Grease Strategy 101 (Because Bacon Grease Is Liquid Gold)
Let that hot grease cool a bit, then pour it into a glass jar or metal can. Some folks toss it, but I’m telling you—save it. Use it to fry eggs, sauté greens, or pop popcorn if you’re feeling wild. It keeps for months in the fridge and adds smoky richness to just about anything.
To clean the pot, fill it with hot soapy water, let it sit a minute, then scrub. Easy peasy.
Final Thoughts: Bacon, But Smarter
Sometimes, the simplest tweaks make all the difference. Cooking bacon in a large pot has saved me time, sanity, and more than a few paper towel rolls. It’s efficient, it’s easy, and it delivers bacon that’s just the right kind of crispy.
So next time you’re whipping up a weekend breakfast—or maybe prepping BLTs for a picnic—give this method a go. I have a hunch it’ll become your go-to too.
Now, if you’ll excuse me, I’ve got a plate of bacon with my name on it.
