Use cold bacon straight from the fridge — don't let it warm up first. Keep strips whole for standard skillet bacon, or cut crosswise into roughly 1-inch pieces for stir-fried style; shears work well here. Pat strips dry if they look wet from the packaging to reduce splattering. No oil needed — bacon renders its own fat. Set a paper towel-lined plate nearby before you start cooking.

Place skillet over medium heat. Lay strips flat without overlapping. Flip as needed and move strips around so each spends time in the hottest zone. Cook 8–14 minutes depending on thickness and desired crispness; start checking at 8 minutes. Done when fat is rendered and translucent and bacon reaches your preferred crispness. For cut pieces: Add a small amount of oil, heat to medium-high, add 1-inch pieces, and stir constantly for 5–7 minutes. Reduce heat if bacon browns too fast before fat renders. Avoid high heat — it scorches edges before the inside cooks through.

Bacon is safe at 145°F internally, but use visual cues: look for deep golden to reddish-brown strips with rendered, translucent fat. Firm when pressed with tongs — chewy has some give, crispy feels rigid. Transfer immediately to a paper towel-lined plate; bacon firms up slightly as it rests, so pull it just before peak crispness. Avoid high heat (burns edges, undercooks centers), crowding the pan (strips steam instead of fry), and skipping flips. Pour off excess fat between batches, leaving a thin coating.