A side-by-side comparison of three common bacon cooking methods — frying pan, air fryer, and oven — has revealed a clear winner for achieving the crispiest, most evenly cooked rashers with the least amount of mess. The oven method emerged as the top performer, though it requires roughly double the cooking time of the alternatives.
Pan-Frying: The Classic but Messy Option
Pan-frying remains the most widely used method for cooking bacon. For the test, the pan was heated over a medium heat before bacon strips were placed in a single layer. Due to the pan's size, only four rashers could be cooked at once. The bacon was cooked for eight to 10 minutes, turning halfway through.
This method produced bacon that was more chewy than crispy, with only minimal crispness. Oil was used to prevent sticking, which left the bacon overly greasy. The process also created a significant amount of mess on the hob, requiring cleanup afterward.
Air Frying: Hands-Off with Mixed Textures
Using an air fryer offers a hands-off approach. The air fryer was preheated to 180°C, and three bacon slices were placed upright at the base of the basket. Cooking took roughly seven minutes, with a flip halfway through.
The results were uneven: some parts of the bacon were pleasantly chewy while others were thoroughly rendered and crispy. While a solid option, this method was not the favourite among the three tested.
Oven Baking: The Ultimate Method for Crispy Bacon
For the oven method, the oven was preheated to 180°C fan, and bacon was placed on a lined baking tray. The bacon was baked until crispy, about 20 minutes, turning halfway through. This approach is particularly well-suited to preparing large batches at once.
The oven produced evenly crispy and consistent bacon across all rashers. The method was hands-off, required no cleaning beyond discarding the baking paper, and delivered perfectly crispy results. The sole drawback is that it takes approximately twice as long as pan-frying or air frying.
