In a comparison of four bacon cooking methods — frying pan, microwave, air fryer, and oven — the oven emerged as the clear winner, producing uniformly crispy rashers with a rich, savory flavor. The test was conducted by Katherine McPhillips, who cooked bacon using each method and evaluated taste, texture, convenience, and cleanup.
Frying pan on the hob: greasy and messy
The frying pan method involved adding a splash of oil to a pan, heating it for a minute, then cooking the bacon for about two minutes until golden. While quick and straightforward, the bacon came out excessively greasy, with charred edges and an unpleasant oily texture. The lingering smell and time spent scrubbing burnt residue made this method unappealing.
Microwave: edible but unremarkable
Cooking bacon in the microwave produced edible results, but the flavor was average. The bacon left stubborn marks on the plate and splattered fat inside the microwave, creating a smoky odor that lingered for hours. McPhillips noted that while it works in a pinch, the mess and mediocre taste make it a last resort.
Air fryer: convenient but uneven
The air fryer required no supervision — simply line the basket with baking paper, set to 200°C for five minutes, and wait. Some strips turned golden-brown and crispy, but others were burnt at the edges or chewy, resulting in uneven cooking. The small batch size is fine for one sandwich but impractical for a family. Cleanup was minimal.
Oven: the clear winner
Bacon cooked in the oven at 200°C for 20 minutes came out uniformly crisp with a deeper, more savory flavor. Despite being the longest method, it required minimal effort — just lining a tray with baking paper and arranging the rashers. McPhillips stated, "I highly recommend trying it yourself, as I think it is the only way I will make bacon from now on." The oven method produced no grease splatter and easy cleanup.
