Bacon lovers often fall into two camps: those who crave perfectly crispy rashers and those who prefer a chewier texture. A recent test of three cooking methods — frying pan, air fryer, and oven — has revealed that the oven delivers the crispiest, most consistent results with virtually no mess.
The frying pan method, which involves cooking bacon in a heated pan for eight to ten minutes, produced a modest crispness and required oil to prevent sticking. This left the bacon oily and caused significant splatter on the hob, making it the least tidy option.
Air frying at 180°C for seven minutes offered a balance of textures, with some sections remaining chewy while others became fully rendered and crispy. However, the air fryer could only accommodate three rashers at a time, limiting its usefulness for larger quantities.
The oven emerged as the clear winner. By baking bacon on a lined tray at 180°C Fan for around 20 minutes, flipping halfway, the rashers turned out evenly crispy and golden. The method required minimal supervision, produced no splatter, and left the tray easy to clean. The only drawback was the longer cooking time, double that of the other techniques.
For those cooking large batches or seeking a hands-off approach, the oven is the ultimate way to achieve perfectly crispy bacon without the mess.
