If you live for the crackle and crunch of a perfectly cooked bacon strip—but dread the smoke, splatter, and unpredictable burning—this method will change the way you cook bacon forever. Whether you’re making breakfast for two or feeding a crowd, this one simple trick using water ensures even cooking, rich flavor, and crispy results every single time.
Yes, you read that right. Water is the magic ingredient.
And once you try this technique, you’ll never go back to frying bacon the old way.
Why Adding Water to Your Pan Works
Bacon has a high fat content, and traditional cooking methods often cause that fat to render too quickly—leading to burnt edges, rubbery centers, and a smoky kitchen.
The water method changes everything.
- Slows the cooking process: Water tempers the heat at the beginning, allowing the fat to render slowly and evenly without burning the meat.
- Reduces grease splatter: As the water simmers and evaporates, the fat release is controlled, preventing hot oil from popping all over your stovetop.
- Prevents curling and shrinking: The gentle simmer keeps strips flat and uniform, instead of shriveling into unrecognizable bacon worms.
- Makes cleanup easier: Less splatter = less mess.
This method works beautifully whether you’re cooking on the stovetop or in the oven.
Stovetop Recipe: Water-Crisped Bacon
