Luckily for all of us, American’s Test Kitchen has found a solution that yields deliciously crisp, evenly cooked results with none of the hazards traditionally associated with cooking bacon.

The answer is simple: water. Once your bacon is in the pan, add just enough water to cover the bottom of the pan before cooking the bacon over a medium-high heat. Once the water has evaporated, reduce the heat and continue to cook the bacon until lovely and crispy.

This method not only prevents a barrage of bacon fat attacking you during the procedure, but also ensures perfectly rendered fat and evenly cooked, perfectly chewy, and delightfully crisp bacon with virtually no risk of burning while you prepare other things.

So go forth to the stove and rejoice! The hot, spitting bacon fat has finally been tamed.

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