Make the Bacon Crisp and Less Greasy by Starting With a Cold Skillet
Crispy bacon is the best bacon. If you are cooking bacon on the stove top, start with a cold skillet, preferably a cast iron skillet .
Epicurious explains the science behind this:
Trust us. When we dropped the cold bacon into the hot skillet, it began to brown and crunchy even before the fat actually spread. This leaves you with two options: keep sizzling the bacon until the fat is steamy but the bacon burns, or remove it from the heat and use the greasy, flabby bacon. On the other hand, when we added it to a cold skillet and then turned the heat on until medium, the fat had enough time to melt and we were left with crunchier (and less fatty) slices.
They go on to say that while a cast iron skillet produces the same taste and texture as a stainless steel skillet, bacon cooks faster in cast iron. Faster crispy bacon is better bacon.
You can also add a little water to the skillet before frying, but this will delay your bacon feast.
How to make crispy bacon in the oven, pan, or even in the microwave “wiki useful Epic