A recent test comparing three bacon cooking methods has determined that the oven produces the crispiest results with no mess. The methods tested were pan frying, air frying, and oven baking, with the latter emerging as the clear winner for even crispiness and easy clean-up.
Pan frying, the most traditional method, required oil to prevent sticking, resulting in greasy bacon and a significant mess on the hob. After cooking for eight to 10 minutes, the bacon was more chewy than crispy, making it suitable only for those who prefer less crunch.
Air frying at 180°C for seven minutes produced bacon with contrasting textures: some parts chewy, others crispy. While hands-off, it did not achieve the consistent crispiness many desire and was deemed a solid but not top option.
The oven method, preheated to 180°C fan and cooking bacon on a lined tray for about 20 minutes, delivered perfectly crispy and uniform results. It required no oil and left no mess, as the bacon fat rendered on the tray liner.
The sole drawback noted was that oven cooking takes approximately twice as long as the other methods. However, for those prioritising crispiness and easy cleanup, the oven is the recommended choice, especially when cooking large quantities.
