The Best Ways To Cook Bacon And The Worst

Bacon is one of those rare foods that can transform a slow morning into a mini celebration—the scent, the sizzle, the first shatter-crisp bite. But if you’ve ever battled greasy splatters, curly strips, burned edges, or chewy centers, you know the struggle is real.

This guide cuts through the noise and shows you the best way to cook bacon for the results you want—whether that’s perfectly crispy bacon for a brunch board or chewier slices to melt into sandwiches.

We tested popular methods and ranked them by texture, consistency, cleanup, and how easy they are to repeat on a busy weekday.

The Best Ways to Cook Bacon (Ranked)

1) Oven-Baked Bacon (400°F)

If you’re cooking for a crowd, this is the winner. Line a rimmed sheet pan with parchment for easy cleanup, or set a rack inside the pan if you want rendered fat to drip away (the rack crisps edges but can dry very thin slices).

Timing: 15–20 minutes for standard slices; 18–25 minutes for thick-cut. Start checking early—ovens vary.
Why it’s great: Even heat, minimal babysitting, and consistently straight strips. Perfect for BLTs and brunch boards.
Pro move: Rotate the pan front-to-back halfway through for picture-perfect browning.

2) Air Fryer Bacon (~350°F)

Air circulation crisps fast—ideal for 2–6 strips. Don’t overlap; cook in batches.

Timing: 10–13 minutes depending on thickness and your model.
Why it’s great: Speed + crunch with less grease pooling.
Watch outs: Crowding causes soft spots; lower heat prevents smoky residue.
Flavor tip: Dust with coarse pepper or maple sugar in the last 2–3 minutes for a glazed finish.

3) Skillet, Cold-Start Method

Lay bacon in a cold skillet (cast iron shines here), then set to medium or medium-low. As fat slowly renders, the strips stay flat, color evenly, and splatter less.

Timing: 8–12 minutes, turning once or twice.
Why it’s great: Peak porky flavor and control; you can pour off excess fat as you go.
Pro move: Keep heat modest; high heat scorches sugar in cured bacon and curls the strips.

4) Broiler or Outdoor Grill

Broiler: arrange on a foil-lined pan and broil on the middle rack.
Grill: indirect heat on foil or a perforated tray.
Timing: 6–10 minutes under the broiler; 8–12 minutes on a grill, flipping as needed.
Why it’s great: Speed and deep caramelization.
Watch outs: A few seconds too long = bitter char. Stay close.

The Worst Ways (And When They Still Make Sense)

Microwave on Paper Towels

Verdict: Texture is patchy—chewy spots here, over-crisp there—and flavor is flatter.
Use it only when: You need two strips in 60–90 seconds for a quick breakfast or topping.
If you must: Sandwich between paper towels on a microwave-safe plate and cook in short bursts to avoid scorching.

Searing in a Preheated Hot Pan

Throwing bacon into a screaming-hot skillet causes immediate curling, uneven browning, and heavy splatter.

Better instead: The cold-start skillet method above—gentle heat renders fat first, then crisps.

The “Water Method”

Adding water to the pan can limit early splatter, but it steams the meat, dilutes flavor, and risks rubbery texture.

Verdict: Interesting experiment, not a best-in-class technique.

Times & Temperatures Cheat Sheet (No Guesswork)

• Oven, 400°F:
  • Standard cut: 15–20 min
  • Thick-cut: 18–25 min
• Air fryer, ~350°F: 10–13 min (single layer, no overlap)
• Skillet, cold start (med/med-low): 8–12 min, pour off excess fat as needed
• Broiler (middle rack): 6–10 min; watch closely the last 2 minutes

Doneness dial: For chewier bacon, pull 1–2 minutes early. For shatter-crisp, continue 1–3 minutes, watching constantly.

Storing, Reheating & Bacon Grease (Safety First)

• Counter rule: Don’t leave cooked bacon out for more than two hours (one hour if it’s a hot day).
• Fridge: Store cooked bacon in an airtight container for 4–5 days.
• Freezer: Wrap in portions and freeze up to one month; re-crisp from frozen in a 350°F oven for 5–8 minutes.
• Reheating: For the best texture, reheat in the oven (375–400°F, 4–6 minutes) or air fryer (350°F, 2–4 minutes).
• Bacon grease: Strain while warm through a fine mesh or coffee filter, transfer to a clean jar, and refrigerate. It’s gold for eggs, roasted potatoes, cornbread, and sautéed greens.

Flavor Upgrades (Simple, Smart, Delicious)

• Peppered bacon: Press freshly cracked black pepper into strips before cooking.
• Maple-glazed: Brush with maple syrup during the last 2–3 minutes in the oven.
• Brown-sugar “candied” bacon: Sprinkle with brown sugar and a pinch of cayenne; bake on a rack for even caramelization.
• Twisted bacon trend: Twist strips and bake at 400°F until set for extra crunch ridges.

Enjoy Watching This Video with a Similar Recipe

Source: Epicurious

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