We usually think of cooking bacon in the fry pan, and truth be told, the cast iron is perfect for the job. But here’s a way that, in my book, does the skillet one better – the cast iron ribbed griddle. The advantages are:
- The ribs let to fats drip away.
- The bacon comes out flat – better for a BLT!
- A bigger surface to make more bacon at once!
- Frees up your skillet for making eggs, etc.
Ingredients
- Bacon – if you can get the more natural, it’s great, but do get the best you can afford. the differences in quality are noticeable.
Process
I know three possible processes. I’ve tried all three. All with good results, so just pick what works best for you (and you get bacon at the end of each experiment.)
- pre-heat the oven and griddle to 400F – then put the bacon on the hot griddle
- pre-heat just the oven to 400F – then put the griddle and bacon into the oven
- put the griddle and bacon into a cold oven, and set it to 400F
- Cook until full cooked – an extra 1.5 to 2 minutes for extra crispiness
- Set on paper towels to drain.
- Save the bacon fat for other recipes
The cooking time was a bit less using method 1. about 10-12 minutes, while method 3 was a bit over 16 minutes. As always, your results will vary depending on how fast your oven heats up.
Do let us know in the comments which method works out for you.
Cast Iron Info 