How Long to Cook Thick-Cut Bacon (Cold-Start Cast Iron Method) in the cast iron
Specification: 5–6 strips of thick-cut bacon (about 1/8-inch slices), laid flat in a cold 12-inch skillet with no overlap
3-Step Execution Protocol
Heat cast iron skillet over Cold start → steady medium heat (surface holds around 300°F once fat renders) until lightly smoking. Prepare thick-cut bacon (cold-start cast iron method) (5–6 strips of thick-cut bacon (about 1/8-inch slices), laid flat in a cold 12-inch skillet with no overlap).
Cook for 15–20 mins (flip once at the halfway mark; drain rendered fat if the pool goes deeper than 1/8-inch). Flip at the 10-minute mark for even browning.
The lean stripes have gone from dull rose to a deep russet and stay flat when you pick a strip up with tongs; the fat has turned translucent amber, and the bubbling in the rendered pool has slowed from a fast fizz to a lazy simmer. Rest for 2 minutes before serving.
Cold-start cast-iron bacon method per Serious Eats "The Food Lab: A Better Way to Cook Bacon" (J. Kenji López-Alt) and Lodge Cast Iron official cooking guide — both call for room-temp pan, medium heat, and a single flip to hold the strips flat. USDA FSIS bacon is cured and safe to eat after any cook that visibly renders the fat; no probe target is defined for bacon so internalTempTargetF is omitted per HR-2.