Bacon: the crispy, savory treat that elevates breakfast, burgers, and even desserts. But achieving perfectly cooked bacon can be surprisingly elusive. Ask ten different cooks How To Cook Bacon, and you’re likely to receive ten distinct methods. Even a quick online search yields millions of results, from stovetop sizzle to oven bake and microwave magic. With so many options, how do you choose the best way to cook bacon for your desired level of crispiness and flavor?
We undertook a bacon-fueled mission to uncover the ultimate truth. We tested six popular cooking methods, using the same brand of supermarket bacon at room temperature for each experiment, ensuring a level playing field. Our goal? To determine which method consistently delivers the most delicious and perfectly cooked bacon. Get ready to discover your new go-to technique for achieving bacon bliss.
Stovetop Bacon: The Classic Cast Iron Skillet Method
Method: For many, the cast iron skillet is synonymous with bacon perfection. Following this traditional approach, we started with a cold cast iron skillet and arranged the bacon strips inside. We then applied medium heat, flipping the bacon as needed to ensure even cooking and rendering of the fat.
Outcome: While we anticipated consistent results, we observed some variation in crispiness across the bacon strips. Despite our efforts to move the bacon around the pan and adjust for hot spots, some pieces cooked faster than others. After approximately 12 minutes, we achieved undeniably delicious bacon, showcasing a range of textures from crispy to chewy, depending on the individual strip.
Pros: There’s a certain magic to cast iron bacon. Perhaps it was the visually appealing char marks that developed (absent in other methods), but the flavor achieved in the cast iron skillet stood out as the richest and most “bacon-y” among all the methods we tested. It also offered a relatively quick cooking time, especially compared to oven-based techniques and the water method.
Cons: The stovetop cast iron method is not without its drawbacks. Cooking bacon in an open skillet inevitably leads to grease splatter, creating a cleanup task that extended beyond the stovetop itself. Furthermore, the inconsistent rendering of fat necessitates attentive cooking, requiring constant monitoring, heat adjustments, and flipping to ensure even cooking across all strips.
Stovetop Bacon: The Convenience of a Nonstick Skillet
Method: Mirroring the cast iron skillet method, we used a cold nonstick skillet, placed the bacon strips inside, and cooked over medium heat, flipping as necessary. The only variable changed was the pan itself.
Outcome: In roughly the same cooking time as the cast iron skillet, the nonstick pan delivered exceptionally crispy, uniformly cooked, and remarkably flat bacon strips. The consistency achieved was notably superior to the cast iron method.
Pros: If your ideal bacon is cracker-crisp and visually uniform, the nonstick skillet is your ally. The cleanup is undeniably easier than with cast iron or bare sheet pans. The nonstick surface prevents sticking and simplifies washing.
Cons: While achieving maximum crispiness, the nonstick method resulted in bacon with minimal chew. The texture was predominantly crisp, lacking the textural complexity some prefer. Like the cast iron method, grease splatter remained a cleanup concern.
Oven Bacon: Baking on a Sheet Pan (No Parchment)
Method: For this oven method, we placed bacon strips directly onto a rimmed baking sheet and baked them in a preheated oven at 400°F (200°C). No parchment paper was used in this test.
Outcome: Having previously championed the oven-baking method, we had high expectations, and this technique did not disappoint. After approximately 18 minutes, the bacon fat rendered beautifully and evenly, resulting in bacon that struck a perfect balance between chewiness and crispiness.
Pros: This method is remarkably hands-off. No flipping is required, and temperature adjustments are unnecessary, making it incredibly convenient. The absence of stovetop grease splatter is a significant advantage for kitchen cleanliness.
Cons: While the active cooking time is only slightly longer than stovetop methods, the preheating time of the oven adds approximately 10 minutes to the total process. This makes it less ideal when you need bacon in a hurry. Furthermore, some bacon strips adhered slightly to the sheet pan, and cleaning the pan proved no easier than cleaning the cast iron skillet.
Oven Bacon: Baking on Parchment Paper for Easy Cleanup
Method: We lined a rimmed baking sheet with parchment paper, arranged the bacon strips on top, and baked them in a preheated 400°F (200°C) oven.
Outcome: This method took slightly longer than baking directly on the sheet pan, requiring about 22 minutes in the oven. However, the resulting bacon was equally delicious, maintaining a desirable chewy-crispy texture. The bacon tended to curl more and exhibited slightly less consistent crispness at the ends compared to the no-parchment method.
Pros: This method retains all the benefits of oven-baked bacon, with the added advantage of effortless cleanup. The parchment paper effectively prevents sticking and grease buildup on the pan. Cleanup involves simply discarding the parchment paper, leaving minimal residue on the baking sheet.
Cons: Cooking time is slightly extended compared to the no-parchment oven method. If perfectly flat, uniformly crispy bacon is your goal, baking without parchment paper may be preferable.
Microwave Bacon: The Speedy Solution
Method: We microwaved bacon on a plate sandwiched between layers of paper towels for approximately five and a half minutes. For the last minute, after some fat had rendered, we removed the top paper towel layer to encourage crisping.
Outcome: The microwave method produced surprisingly crispy bacon, even surpassing the crispiness achieved in the nonstick skillet.
Pros: The microwave is by far the fastest cooking method and offers the easiest cleanup. If you prioritize speed and crispiness and don’t need to save the bacon fat, this is a highly convenient option.
Cons: The microwaved bacon exhibited a slightly off-flavor, described by one tester as “stale-seeming.” This could potentially be attributed to overcooking. Cooking on paper towels, while minimizing microwave splatter, prevents saving the rendered bacon fat. The texture was solely crisp, lacking any chewiness. Perhaps it was too crispy for some palates.
Stovetop Bacon: The Water Bath Technique
Method: For this technique, inspired by Cook’s Illustrated, we placed bacon in a cold cast iron skillet and added just enough water to cover the strips. We brought the water to a boil over high heat, then reduced the heat to a simmer and allowed the water to evaporate completely. Finally, we lowered the heat further and cooked the bacon in the rendered fat until crisp, flipping as needed.
Outcome: After approximately 22 minutes, the water method yielded inconsistently cooked bacon. The middles of the strips were overly crispy and thin, while the ends remained less cooked. One strip was less thin but noticeably shriveled.
Pros: The intended benefit of this method is to help bacon retain moisture while the fat renders, resulting in tender rather than brittle bacon. However, in our test, this effect was not consistently achieved. While the ends retained some moisture, they were under-rendered, and the middles became brittle.
Cons: The inconsistent cooking was a significant drawback. Grease splatter was still present, and the cooking time was almost double that of the standard stovetop and nonstick skillet methods. The promised texture benefits were not reliably realized.
Conclusion: Choosing Your Perfect Bacon Cooking Method
The best way to cook bacon ultimately depends on your personal preferences. However, some methods consistently deliver more reliable and desirable results.
- For Chewy-Crispy Bacon: Baking bacon on a rimmed sheet pan in the oven (without parchment paper) is your best bet. If cleanup is a major concern, parchment paper is a worthwhile compromise, accepting slightly less uniform crispness.
- For Classic Bacon Flavor: The cast iron skillet method on the stovetop excels in flavor, even if it requires more attention and cleanup.
- For Ultimate Crispiness and Flatness: A nonstick skillet on the stovetop is the ideal choice for achieving cracker-crisp, flat bacon.
- For Speed and Easy Cleanup: The microwave offers the fastest cooking time and easiest cleanup, though flavor and texture may be slightly compromised.
No matter your chosen method, remember the golden rule: save that bacon fat! It’s a culinary treasure that can add depth and flavor to countless dishes.
Elevate Your Bacon Game: Delicious Bacon Recipes
Ready to put your perfectly cooked bacon to delicious use? Explore these mouthwatering recipes:
- The Egg Shop B.E.C. (Bacon, Egg & Cheese): The Egg Shop B.E.C. (Bacon, Egg & Cheese) – Upgrade your classic breakfast sandwich with tangy-spicy tomato jam.
- Bacon & Egg Ramen: Bacon Ramen with Egg – A pantry-friendly ramen elevated with bacon, Sriracha, and runny eggs.
- Fig & Bacon Grilled Cheese: Fig & Bacon Grilled Cheese – Sweet and smoky flavors combine in this gourmet grilled cheese.
- Fiendishly Tasty Bacon Turkey Burgers: Fiendishly Tasty Bacon Turkey Burgers – Bacon takes turkey burgers to the next level of deliciousness.
- Jack’s Pear, Bacon, & Goat Cheese Quesadillas: Jack’s Pear, Bacon, & Goat Cheese Quesadillas – An unexpected and delightful flavor combination in a quesadilla.
- Sheet-Pan Crispy Rice with Bacon & Broccoli: Sheet-Pan Crispy Rice with Bacon and Broccoli – Crispy rice and bacon create a textural and flavorful side dish.
- Crunchy French Toast With Maple-Candied Bacon: Crunchy Panko French Toast With Maple-Candied Bacon – Maple-candied bacon elevates classic French toast to new heights.
- Individual Sweet Potato Gratins with Creme Fraiche, Onions & Bacon: Individual Sweet Potato Gratins with Creme Fraiche, Onions, and Bacon – Luxurious and savory sweet potato gratins perfect for brunch or dinner.
- Roasted Radicchio & Shrimp with Warm Bacon Vinaigrette: Warm Roasted Radicchio and Shrimp Salad with Warm Bacon Vinaigrette – Restaurant-quality salad made easy at home with warm bacon vinaigrette.
- Bacon Fat BLT: Bacon Grease BLT Sandwich – The ultimate BLT, with bread fried in flavorful bacon fat.
- Brussels Sprouts with Bacon: Brussels Sprouts With Bacon – A classic pairing that always delivers.
- Bacon Pecan Meringues With (or Without) Milk Chocolate: Bacon Pecan Meringues With (or Without) Milk Chocolate – Sweet and savory dessert featuring crispy bacon and pecans.
How do you prefer your bacon cooked? Crispy, chewy, or somewhere in between? Share your favorite method in the comments below!
