A bacon press is a heavy metal object with a flat bottom that is used to weigh down bacon as it cooks on a grill or griddle. The weight of the press prevents the bacon from curling and shriveling, producing nice, flat strips of bacon that are more attractive and easier to work with in sandwiches or when dicing. Bacon presses are traditionally made of cast iron, which is an excellent conductor of heat. Both the weight and the heat aid the cooking, promoting an even browning.
Things You'll Need
- Bacon press
- Trivet or heat-proof surface
- Paper towels
- Tongs or fork
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Invest in a sturdy bacon press. Cast iron is ideal, as it has the weight necessary to do the job, but it also can be seasoned so that its surface will not stick to the bacon. Bacon presses also come in steel and glass, but avoid using any lightweight materials like aluminum.
Season your bacon press, if it is cast iron, as the manufacturer suggests. If it’s not cast iron, wash it to prepare it for use.
Set a heat-proof surface somewhere near your stove, such as a trivet or pie pan, with a couple of layers of paper towel over it to hold your bacon press when it’s not in use. Take your bacon out and separate the strips, laying them out on a tray or plate.
Place your skillet on low heat. Well-seasoned cast iron skillets are best, but you can also use stainless steel. Lay your bacon press flat on the pan for a minute or two as it heats up.
Remove your bacon press and set it on its resting place. Add some bacon strips to the pan. When the fat begins to render out of them, turn over each strip.
Place the bacon press directly onto the strips. After 30 to 60 seconds, remove the press and flip the bacon again. Place the press back onto the bacon for 30 to 60 seconds more.
Set the press aside. Continue flipping the bacon until it reaches desired doneness. It should not attempt to shrivel any more.
Remove the bacon from the pan and place it on a plate lined with paper towels for draining.