A recent test comparing three methods of cooking bacon has found that the oven produces the best results, delivering evenly crispy and consistent rashers with minimal mess. The experiment, conducted by a lifestyle reporter, pitted the frying pan, air fryer, and oven against each other to determine the superior technique.
Pan frying, the most traditional method, involved cooking bacon in a preheated pan over medium heat for eight to ten minutes. While suitable for those who prefer a chewier texture, the results were greasy and required oil to prevent sticking, leaving a messy hob. The bacon had only slight crispness.
Air frying at 180°C for about seven minutes, turning halfway, offered a hands-off process but produced mixed textures: some sections were tender while others were crispy. It was deemed a decent option but not the standout favourite.
The oven method, preheated to 180°C Fan, required baking bacon on a lined tray for around 20 minutes, turning halfway. This approach yielded flawlessly crispy, uniform bacon with virtually no mess and minimal supervision. The only drawback was that it took twice as long as the other methods.
The reporter concluded that the oven is the ultimate technique for achieving perfectly cooked bacon, especially when preparing large quantities, and praised its simplicity and clean-up ease.
