At home, I'm likely to cook bacon stovetop in a cast iron skillet. In commercial kitchens I've worked in, bacon goes on sheet pans in the oven. In each case, I usually pour off excess fat during cooking. However, I just watched this video at Chow that instructs to never pour off the fat. Does the pool of hot fat help or hinder in achieving a uniformly crispy piece of bacon?

At home, I'm likely to cook bacon stovetop in a cast iron skillet. In commercial kitchens I've worked in, bacon goes on sheet pans in the oven. In each case, I usually pour off excess fat once or twice during cooking. However, I just watched this video at Chow that instructs to never pour off the fat. Does the pool of hot fat help or hinder in achieving a uniformly crispy piece of bacon?

At home, I'm likely to cook bacon stovetop in a cast iron skillet. In commercial kitchens I've worked in, bacon goes on sheet pans in the oven. In each case, I usually pour off excess fat during cooking. However, I just watched this video at Chow that instructs to never pour off the fat. Does the pool of hot fat really help the final product?

At home, I'm likely to cook bacon stovetop in a cast iron skillet. In commercial kitchens I've worked in, bacon goes on sheet pans in the oven. In each case, I usually pour off excess fat during cooking. However, I just watched this video at Chow that instructs to never pour off the fat. Does the pool of hot fat help or hinder in achieving a uniformly crispy piece of bacon?