A recent test comparing three methods of cooking bacon has found that the oven produces the crispiest, most consistent results with minimal mess. The experiment, conducted by a lifestyle reporter, pitted the frying pan, air fryer, and oven against each other to determine the best technique.
Pan frying, the most common method, took eight to ten minutes and required constant attention to prevent burning. While suitable for those who prefer chewier bacon, it resulted in greasy rashers and significant hob mess. The air fryer offered hands-free cooking at 180C for seven minutes, producing bacon with contrasting textures—some chewy, some crispy. However, it could only accommodate three rashers at a time.
The oven emerged as the clear winner. Preheated to 180C Fan, bacon was baked on a lined tray for around 20 minutes, flipped halfway. This method delivered evenly crispy, well-rendered bacon with no splatter or cleanup. The only drawback was the longer cooking time compared to the other methods.
The reporter noted that the oven is ideal for cooking large quantities simultaneously and is the simplest, fuss-free approach for achieving perfect bacon. The test underscores that while the air fryer and frying pan have their merits, the oven remains the top choice for mess-free, consistently crispy results.
