Cooking bacon can be tricky, often resulting in burnt, dry strips if the heat is too high or too much oil is used. But a simple technique using water instead of oil promises perfectly cooked bacon with less mess and hassle.
Donna Urso, a cook and founder of Just One Donna, claims the secret to “better” bacon is to add water to the pan rather than oil, butter, or relying on an air fryer or oven. “This method is quick, and easy, and produces perfectly cooked bacon every time,” she said. “The water helps to keep the bacon from burning and creates a consistent, crispy texture.”
The water also makes the process cleaner. Urso noted: “It is also much cleaner and seems less messy than traditional pan-frying methods. The water helps to keep the grease from splattering all over your stove.” By steaming the bacon rather than frying it, the fat renders slowly as the meat tenderises while the water evaporates, preventing sticking and ensuring even cooking.
To try it, place a large pan on the stove without overcrowding the bacon. Add just enough water to cover the bottom, then lay the bacon in the pan. Let the water come to a shimmer; once the bacon turns golden brown on one side, flip it. When it reaches your desired crispness, remove it and drain on a paper towel. The whole process takes only 10–12 minutes, faster than oven-baking.
The result is bacon with a better texture and taste, and less cleanup – no greasy frying pan to scrub afterwards.
