Bacon Cooked Right: Why Cast Iron Falls Short and What to Use Instead

A culinary expert says cast iron’s slow heat up and strong heat retention lead to uneven bacon rendering, with some areas overdoing it and others underdone. For small batches, use heavy stainless or nonstick pans for better control; for larger quantities, the oven on sheet pans provides even cooking, minimal splatter, and repeatable results without babysitting the pan.