Cooking bacon to perfection can be a challenge, but a group of chefs has revealed that the secret lies not in the frying pan but in the oven. According to culinary experts, this method delivers consistently crispy rashers without the mess and fuss often associated with stovetop cooking.
Detroit chef Jon Kung warns against high heat, explaining that it causes bacon to curl and lose contact with the pan, resulting in poorly rendered fat and tough, stringy meat. Food creator Peter Som adds that overcrowding the pan leads to steaming rather than crisping, producing soggy bacon—a fate worse than undercooked strips.
The chefs agree that the oven technique, standard in many restaurants, is ideal for home cooks. Restaurateur Kathleen Day, who has long used ovens in her cafes, notes that it yields a consistent product and allows for larger batches with minimal attention. Simply lay slices on a baking sheet, ensuring space between each, and flip halfway through.
Indirect heat from the oven fully renders the fat, creating a uniform crispness that is difficult to achieve in a pan. This method also eliminates the need for added oil or water, making it a cleaner, hands-off approach to perfect bacon every time.
