A test of three popular bacon cooking methods—pan frying, air frying, and oven baking—revealed that oven baking produces the crispiest, most consistent results with virtually no mess, according to Angela Patrone, Senior Lifestyle Reporter. However, the method requires about twice the cooking time of alternatives.
Pan Frying: Chewy but Greasy
Pan frying, the most common method, involved heating a pan over medium heat and cooking four rashers in a single layer for 8–10 minutes, turning halfway. While this method yields chewy bacon with minimal crispiness, it required oil to prevent sticking, leaving the bacon greasy and creating significant mess on the hob. Patrone noted that pan frying is best for those who prefer chewy bacon.
Air Frying: Contrasting Textures
Air frying at 180°C for about seven minutes, with a flip halfway, produced bacon with contrasting textures—some parts pleasantly chewy, others thoroughly rendered and crispy. While hands-free and convenient, this method was not Patrone’s favorite. It allowed cooking three rashers at a time in the basket.
Oven Baking: Evenly Crispy and Mess-Free
Oven baking at 180°C fan on a lined baking tray for about 20 minutes, turning halfway, delivered evenly crispy and consistent bacon, especially in large quantities. Patrone described it as the ultimate technique, ticking all boxes: hands-off cooking, perfectly crispy bacon, and no mess. The sole drawback is that it takes approximately twice as long as pan frying or air frying.
Patrone’s test highlights that while each method has merits, oven baking is ideal for those prioritizing crispiness and cleanliness over speed.
