I love cooking hacks and shortcuts, but only when they don’t sacrifice the final result. Microwave-poached eggs and reverse-seared steak are two such examples. More recently, I discovered a bacon-making trick, and now it’s the only way I’ll cook the stuff.
Bacon isn’t difficult to cook, thanks to all that delicious fat running through it. It is, however, messy — particularly when cooked on a stovetop, where grease splatters onto anything within a few feet, including the person cooking it.
Only one kitchen gadget makes perfect strips in under 8 minutes.
I’d previously switched from the stovetop to an oven approach, but the rate at which I use my air fryer had me wondering if this might be the key to fast and easy bacon.
To find out, I ran a test comparing bacon made in the frying pan, the oven and the air fryer. My aim was simple: see which kitchen tool makes the crispiest strips with the least amount of work and cleanup.
I also gave the microwave a chance: While it technically works, the bacon often emerged dry or rubbery, so I took it out of the running.
Here’s how the three main contenders fared.
Frying pan
- Cooking time: 10 minutes
- Hassle: 8/10
- How much bacon: 7-8 strips
I grew up on pan-fried bacon but my test revealed there’s a better way.
This is the way I grew up cooking bacon and it’s perfectly fine. There isn’t much skill needed to fry bacon in a pan, though just about every batch I’ve ever made sends a healthy splatter over the stove. In more unfortunate instances, that infernal grease lands directly on my skin or clothes, which presents two different but equally aggravating problems.
Pan-fried bacon soaks up a ton of grease, which is why many turn to paper towels to drain it after cooking. Pan-frying these strips of pork belly also tends to curl them into little bacon balls. While that has no impact on the taste, it can make for a suboptimal presentation.
I can feel the splatter bombs just looking at this photo.
Another drawback of cooking bacon in the frying pan is its limited capacity. A 10-in frying pan can hold only about 7 average-sized strips of bacon at a time, although you can add more as they shrink during cooking.
Then there’s the matter of cleaning said pan after use. It’s not recommended to put most cookware in the dishwasher, so you’ll have to manage that grease-soaked surface yourself.
Oven
- Cooking time: 18 minutes
- Hassle: 6/10
- How much bacon: 10-12 strips
Oven bacon is best for cooking large batches.
While it involves more prep, oven bacon has clear advantages over pan-frying. For one, there is little concern about capacity, as a standard cookie sheet or baking tray can hold nearly a full package of bacon, making the oven ideal for cooking large quantities.
Using a baking tray and rack allows the grease to drip down below. That makes for crispier, less greasy results, but it does present a headache when it’s time to clean. Cookie sheets and baking trays don’t fit well in the sink, and there’s typically enough grease that you don’t want to run them through your dishwasher.
You can line the baking tray with aluminum foil, but it takes a lot of foil, and most of the time, bacon grease finds its way under or through it anyway.
Oven bacon takes longer than bacon cooked in a frying pan — about 18 minutes — but if you’re planning to cook a whole package and don’t want to tend to the stove while it cooks, your oven is the best bet.
Air fryer (the winner)
- Cooking time: 7 minutes
- Hassle: 4/10
- How much bacon: 6-7 strips
Thanks to its quick cooking time and hassle-free execution, the air fryer is my new go-to for making bacon.
There’s almost nothing I won’t try making in the air fryer, but astoundingly, this is my first attempt at bacon. I anticipated a quick cook, since air fryers sizzle most food about 25% faster than a standard oven.
The air fryer proved to be my favorite method for making bacon, with one big caveat (more on that later). My favorite glass-bowl air fryer cooked those strips in about 7 minutes at 375 degrees F — faster than both the oven and the frying pan. Because air fryers include a crisping rack, grease naturally drips into the vessel below, so there was no need to nestle it in a paper-towel lasagna.
The crisping tray drained excess fat while the bacon cooked.
The bacon turned out perfectly crispy and kept its shape better than when fried in a pan.
And the mess was minimal. Because the air fryer cooking chamber fits easily in my sink, I was able to wash it in seconds with a sponge and soapy water. My glass bowl air fryer chamber is also dishwasher-safe, so another option would have been to wipe the grease and stick it all in the dishwasher.
Air fryer bacon is really crispy, y’all.
The big caveat: Capacity
I use a modest 4-quart air fryer, so I can only fit about six strips in at a time. That’s plenty for my partner and me, but if I were making bacon for a group, I would have had to cook in batches or invest in a larger model.
That said…
Not having to keep watch over a sizzling, splattering pan or negotiate a grease-filled baking tray pulled from the oven is worth running it back another time to feed a group. There’s also no preheating needed, unlike with an oven, and the sheer speed and cleanliness gave the air frier the edge over the other methods I’ve tried.
