I see that often. I buy my bacon in slab form, not sliced. And not big quantities unless it is fresh garden BLT season.

Last night i just wanted a one slice amount, tiny 1/4 inch cubes, for a salmon chowder garnish. If i did not start it on very low heat at first to render some of the fatty bits, the solid ham bits would stick. Paying attention for a few minutes and giving a quick wiggle with a wooden spoon in the cast iron was a no-brainer.

A recipe author that is a bit more descriptive in the process is how i learned. Even if it is a footnote at the end of a recipe would help.
(perhaps the author does not even know that simple obvious fact, ; )

It is to keep the bacon from sticking to the pan...if you add a teaspoon of oil to a hot pan, then add bacon...no stick. ;)

/tricia

As Sleevendog pointed out, oil isn't necessary if you start your bacon in a cold pan. But if you want to quickly brown bacon , than as Tricia pointed out, a little oil in the hot pan is necessary.

~Ann

No need for oil if you microwave bacon.

dcarch

Roasting bacon in the oven is nice, too

Just put the bacon in the hot pan with no oil. It will stick. Let it be, don't move it. After the part in contact with the pan browns, it will release. The rendered fat will help of course.

I'm assuming that you are using a recipe that calls for bacon, and not just cooking bacon for breakfast.

Sometimes, especially if you just need one or two pieces of bacon, you need the oil and the bacon fat to saute onions, garlic, etc. that are part of a bigger recipe.

~Ann

Thanks for all the responses. Yes, this direction is always for a recipe that uses bacon, not cooking it for breakfast. And usually other ingredients will be later sauteed in the bacon fat. I always put bacon in a cold pan, and I never add the additional oil. It always seemed superfluous to me.