Bacon is one of America’s most popular meats, not only as standard breakfast fare, but also as a garnish for burgers, a main ingredient in the ever-popular BLT sandwich, and even in sweet treats like chocolate chip cookies and banana bread.
While enterprising cooks have discovered the best ways to cook bacon, including sous vide and grilling, there are basically three ways to get the best result—as crispy, chewy or as deeply browned as your taste buds desire. There’s also one cooking method to avoid, even though it’s quick and simple.
In the Oven
This is the best way to cook bacon in a batch because you can cook a whole package of bacon (or two) at once. It also gives the most consistent result. Every piece is as brown and crispy as you prefer, and as a bonus, it doesn’t make a splattery mess on your stovetop.
Heat the oven to 400 degrees, and while it’s warming up, line a sheet pan with foil. If you want, you can use a baking rack on the pan to elevate the bacon above the rendered fat as it cooks, but it’s not a necessity.
Lay the bacon on the rack or pan, making sure not to overlap the strips. Place the pan in the oven and bake for 20-25 minutes, rotating the pan once midway during the cooking. If you’re cooking two packages, use two pans, and swap the oven racks they’re on midway through. When the bacon is done to your liking, remove from the oven. Place the cooked bacon on a paper towel-lined plate for a few minutes to drain and then serve.
If you want to add some punch to your Sunday brunch, try making candied bacon with pumpkin spices (Pumpkin Spiced Bacon) or a dash of ginger and cayenne (Spicy Candied Bacon). You can even get make a creative and fun garnish for your brunch Bloody Marys with Spicy Bacon Straws.
On the Stovetop
The most traditional way to cook bacon is on the stovetop in a skillet. This is the go-to method to cook a few slices for a sandwich or breakfast for one or two.
It’s best to start with a cold skillet. Lay the bacon slices in the pan so they’re flat and not overlapping, then turn the heat to medium-high. When the pan is cold, the bacon tends to stay flatter and shrink less. Use a screen over the pan to cut down on splatters and adjust the heat as necessary. Turn the bacon a few times until it’s as cooked as you like it. It should be fairly consistent, but you may have crispy portions along with slightly chewier pieces. Remove to a plate covered with paper towels and drain, then serve.
If you want to use the same pan to cook more, pour off the rendered fat and wipe it with a paper towel. Add the slices and cook as before. Because the pan is already hot, you may get more shrinkage and a little less consistency, but the result will still be delicious.
The Air Fryer
This is also an easy way to cook a few slices at a time. Heat the air fryer for ten minutes to 350 degrees and put no more than four slices in the basket so they’re flat and not touching. Cook for about eight minutes, flipping once. You may find that the bacon is a little less crispy than the other methods, but it’s simple and you don’t have to stand over the pan to monitor your progress.
The One Method You Should Never Use
Yes, it’s quick and easy, but cooking your bacon in the microwave almost never gives a pleasing result. The fat doesn’t render evenly and the bacon doesn’t brown. It’s also easy to overcook, giving the meat a crumbly texture. You’ll be much happier if you use the oven, stovetop or the air fryer.
The Coleman Way
The Coleman Way, since 1875, is our commitment to quality, taking pride in humanely raising animals on family farms in the U.S.A. with no antibiotics ever, no growth hormones, and 100% vegetarian fed. The result is premium, great-tasting, all-natural meats in a variety of cuts and flavors that can be easily prepared and that you can feel good about serving to family and friends.
