Absolute Best Tests

The Absolute Best Way to Cook Bacon, According to So Many Tests

Our office may smell like bacon forever. You're all welcome.

February  8, 2019
Photo by Ella Quittner

In Absolute Best Tests, our writer Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles bacon.

Ask the person to your left and the person to your right how to cook bacon, and you'll likely get two completely different answers. Type the very same into Google, and the search engine will proffer over 250 million results. From stovetop to oven to microwave, each with its own series of endless sub-permutations, there are about as many ways to cook bacon as there are, well, ways to eat it. (Forgive us if talking pork products makes us a little lyrical.)

We put six popular methods to the test, because we had to know: Which way is better than all the others? You can thank us later for consuming only bacon for two days. Of note, we used the same brand of supermarket-accessible bacon at room temperature for each method, as a control. Anywhere we mention a skillet or pan, it was large enough to provide a wide margin around the strips of bacon, such that its shape wouldn't have contributed to any scrunching.

Here's how the results of our tests stacked up:

Stovetop: Cast Iron Skillet

Photo by Ella Quittner

Method: My dad would have you believe using a cast iron skillet on the stovetop is the only way to cook bacon, so we put it to the test first. To ensure the fat rendered as evenly as possible, we began with a cold cast iron skillet, then cooked the bacon over medium heat, flipping as needed.

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Top Comment:
“I put defrosted, bacon strips on a lightly greased or non-stick cooling rack, set in a sheet pan, in the oven @ 365-375 degrees, and just watch it until done to desired crispiness. I think it's a 20-25 min process depending on desired finished results. I only use Wellshire Farms, Sugar-Free Dry Rubbed bacon, it's the BEST. Gets super crispy or if desired, can be taken out a little earlier for less-crisp. Grease just drops into sheet pan, which can then be poured into can for disposal when full. I find the clean-up to be pretty darned easy. Love the resulting bacon. It's the best, @ least as far as me and my family are concerned. Thanks for the article above. Interesting.”
— Tommy

Outcome: We were surprised by the inconsistency of the cook on the bacon strips, given that we moved them around to ensure each got time in the hottest part of the skillet, et cetera. After about 12 minutes, we ended up with absolutely delicious bacon, with varying crispiness and chewiness depending on the strip.

Pros: Perhaps it was the placebo effect of char spots (which none of the other bacon had), but we thought the flavor of the cast iron skillet bacon was the absolute best of all of the tests. It was also relatively quick—at least, compared to the oven methods, and the skillet-plus-water method.

Cons: Cooking bacon in an open pan on the stovetop produced a bacon grease splatter that wasn't exactly what we wanted to spend 15 minutes trying to clean from the countertop and floor surrounding the oven. Also, the inconsistent rendering of the fat suggested that we'd need to pay even more attention to the cooking strips than we already had (adjusting heat, flipping/moving them around).

Stovetop: Nonstick Skillet

Photo by Ella Quittner

Method: We began with a cold nonstick skillet, then cooked the bacon over medium heat, flipping as needed. (Same exact method as the cast iron skillet, just with a different pan.)

Outcome: In about the same amount of time as it took to cook bacon in a cast iron skillet, the nonstick skillet produced super crispy, consistent, flat bacon strips.

Pros: If you like your bacon crispy as a cracker and you value visual consistency, this is the method for you. One (more obvious) pro: A nonstick skillet is way easier to clean than a cast iron skillet or an unlined sheet pan.

Cons: Our test resulted in bacon with very little chew (just a bit on some of the ends)—mainly just crispiness. Like the cast iron skillet method, this produced an annoying grease splatter.

Oven: No Parchment Paper

Photo by Ella Quittner

Method: We placed the bacon strips directly on a rimmed sheet pan, and baked them in a preheated oven at 400°F.

Outcome: We've proselytized the oven-baking method before, so we had high hopes, and this sheet-pan bacon met them. After about 18 minutes, the fat had rendered extremely evenly, producing a perfectly chewy/crispy specimen.

Pros: This method was very hands-off—we didn't need to flip the bacon midway through, or fiddle with temperature—yet still hugely effective. The lack of stovetop-surrounding grease splatter was so welcome.

Cons: While the actual cooking of baked bacon takes about five minutes longer than the stovetop method, we also had to wait for our oven to preheat for approximately 10 minutes, so this isn't a method we'd recommend for those moments when you need bacon ASAP. (What, like you don't have those moments?) Also, the bacon stuck in one or two spots to the sheet pan, and cleaning the sheet pan was no easier than cleaning the cast iron skillet.

Oven: Parchment Paper

Photo by Ella Quittner

Method: We placed the bacon strips on a rimmed sheet pan that we'd lined with parchment paper, and baked them in a preheated oven at 400°F.

Outcome: Despite taking a little bit longer than the no-parchment method (about 22 minutes in the oven), this test resulted in equally delicious bacon with a nice chewy/crispy balance. It was curlier and more inconsistently crisped on its ends than the no-parchment batch.

Pros: This method had all the same pros as the other oven bacon test—plus, it had a way easier clean-up, because we were able to simply toss the parchment paper. (Shockingly, there were no leaks onto the actual pan, so it just got a quick rinse for good measure.)

Cons: It took about five minutes longer to fully cook this batch of bacon than the batch we baked on a sheet pan sans parchment paper lining. Also, if your goal is flatter, more consistent bacon, you'd be better off baking without parchment paper.


Photo by Ella Quittner

Method: We microwaved bacon on a plate between sheets of paper towels for about five-and-a-half minutes; for the last minute or so (once a fair amount of the fat had rendered), we took the paper towel sheets off the top.

Outcome: This test produced eerily crispy bacon—even crispier than the nonstick pan.

Pros: The microwave method was by far the quickest, and had the easiest clean-up. If you love crispy bacon and don't have a nonstick skillet (or care to save your bacon fat), this is a great option.

Cons: The bacon had a slightly odd taste we couldn't quite put our finger on; one team member described it as "kind of stale-seeming." (Perhaps this was user-error from microwaving for too long.) And because we microwaved the bacon on paper towels to minimize in-microwave mess, we weren't able to save the rendered bacon fat. There was no chew on the final bacon, just crispiness. Maybe too crispy?

Stovetop: Water Method

Photo by Ella Quittner

Method: We placed bacon into a cast iron skillet and added just enough water to cover the strips, then brought the water to a boil over high heat. Then, we lowered the flame and let the water simmer until it had fully evaporated, then lowered the flame a little more and cooked the bacon (flipping as needed) until crisp. (This method comes courtesy of Cook's Illustrated.)

Outcome: After about 22 minutes, we had bacon that was pretty inconsistently cooked, with crispy, thinned-out middles and less-cooked ends. One strip was less thin, but fairly shriveled.

Pros: The goal of this method is to help the bacon retain moisture as the fat renders, so it's tender rather than brittle. (This wasn't really our experience, though—while the ends of the bacon retained moisture, they didn't render perfectly. Meanwhile, the middle of the strips were a bit brittle.)

Cons: See above. Also, there was a fair amount of grease splattering, and this took almost twice as long as the regular-way cast iron skillet and nonstick skillet stovetop methods.


The absolute best way to cook bacon depends entirely on how you like your bacon—though some methods produce more consistent results than others.

  • If you love bacon with some good chew and crispiness around the edges, opt for baking it in the oven on a rimmed sheet pan with no parchment lining. (Or, if you're very concerned about minimizing clean-up and don't mind a little waviness, go ahead and line it.)
  • If, like me, all you care about is that classic bacon-y flavor and you don't care about appearance, go cast iron skillet on the stovetop.
  • If you're after super crispy, flat bacon, nonstick's going to be your best friend.

Whatever you do, just be sure to save that bacon fat.

How do you like your bacon? Chewy? Crispy? All of the above? Let us know in the comments!

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See what other Food52 readers are saying.

  • Agnew Dellinger
    Agnew Dellinger
  • Sara Riggle
    Sara Riggle
  • Ákos Lisznyai
    Ákos Lisznyai
  • Eluebehusen
  • Terry Hanney
    Terry Hanney
Ella Quittner

Written by: Ella Quittner

Ella Quittner is a a writer at Food52. She covers food, travel, wellness, lifestyle, home, novelty snacks, and internet-famous sandwiches. You can follow her on Instagram @equittner, or Twitter at @ellaquittner. She also develops recipes for Food52, and has a soft spot for all pasta, anything spicy, and salty chocolate things.


Agnew D. December 10, 2019
I "stole" my favorite bacon fix idea from The Waffle House! I purchased a large heavy metal trowel with a wooden handle and fry the bacon on a large flat griddle. Lay the bacon side by side and cover with the trowel until done. Perfect crispy, tasty 🥓 Everytime!
Sara R. November 23, 2019
My husband bakes bacon on a sheet pan with a baking rack, to allow the fat to drip away.
Me hand trims the fattiest parts away, then paints each strip on both sides with maple syrup.

The result is crispy, mapley deliciousness. He makes several batches, rolls them up in wax paper, ziplock bag, and then freezes them. Quick zap in the microwave, and hot bacon whenever you want.
Ákos L. November 19, 2019
Don't put the bacon between paper towels in the microwave. Put a bowl on top of the plate of bacon (for obvious reasons) and let the bacon fry in its own grease. It won't taste stale/dry, but depending on the bacon, it could take anywhere between 4 minutes to 10 minutes for the bacon to be sufficiently crispy.
Eluebehusen October 20, 2019
Hands down, my favorite way is on the grill over low heat when weather permits. Yes, you have to stay with it lest you get a flare up, but this has produced the best tasting bacon and is easy to clean up. Fair warning, you will need to clean out the grease catcher or at least be aware of the residual grease for subsequent grilling.
Terry H. October 1, 2019
Cast iron skillet in the oven . Save the rendered fat, plus easy clean up.
meg September 8, 2019
I use the sheet pan lined with foil. This way i can save the fat and have little to no clean up.

Bob L. August 1, 2019
Try cooking the bacon in a cast iron grill pan (with ridges) in the oven.
Adrienne B. July 28, 2019
1. Get half sheet pan and line it with foil
2. Put a rack on the foil
3. (Optional) put parchment paper on the rack and make small holes in the parchment paper with a toothpick
4. Put the bacon on top of the parchment paper
5. Put the whole lot in the oven and roast/bake it until the bacon is the way you like it.
6. Enjoy the bacon
7. Toss the parchment and foil, wash the rack, put them away and be happy!
Sandra B. July 9, 2019
I do bacon in oven. Flat on pan. Don’t want grease, but drain on paper towels. I use mostly grease free bacon to season beans. The now condensed flavor means only 1or 2 strips needed to flavor and no heavy grease
Emily P. July 8, 2019
cold oven, parchment, heat to 400-405 depending on personal taste, done
Lynne July 7, 2019
I was taught by Mom, that's it needs to be flipped often to be crispy and yummy. It does work best if I don't walk away to start something else. Also in the oven baked at 350 on parchment I think is my other favorite.
teri July 7, 2019
I never flip mine. Don't need to when you cook it in the oven on a rack. Mine is always perfectly crisp.
momcat July 4, 2019
Al dente angel hair pasts, plenty of sliced garlic lightly browned in olive oil. Stir in chopped fresh or frozen parsley. Top generously with genuine Romano, not canned, if you can get it. Serve on Friday night so you can detox before Sunday morning church.

teri July 7, 2019
What does that have to do with crisp bacon??
Isaac July 3, 2019
I always cook mine on my propane grill. Cooks in about 5 minutes and is always perfectly crispy! PLUS, NO MESS TO CLEAN UP!!
Mary L. July 2, 2019
I use the foil lined baking sheet method. I don’t bother to preheat the oven so the bacon cooks similarly to the cold pan start stove top method. If my bacon varies in thickness, as many store brand packages tend to, I put the thinner slices in the middle of the baking sheet. It’s a breeze to clean up and the bacon is crispy.
Lori F. July 1, 2019
My favorite is oven cooked on aluminum foil lined pan, slightly crunch the foil so it helps keep the grease off the bacon, can produce crispy or slightly crispy bacon depends on how long it is cooked for, but always super yummy either way. Foil keeps most grease off the pan for easy clean up. Cook at 375-400 degrees. 15-20 min depends on how crispy you want it. Can flip half way through, but I've cooked it without flipping and turned out about the same, just a little quicker if flip half way.
teri June 30, 2019
You forgot a method: in the oven on a rack. I line the baking sheet with foil to limit cleanup. Leaves me with just the racks to clean and I just put them in the sink to soak in just enough hot water to cover them; maybe an inch or two. The bacon is crispy-chewy, fat is rendered away and I can drain it off into a can to store in the fridge to use later.
Mary D. July 8, 2019
This is my favorite method. I don’t cook it any other way!
Rita July 29, 2019
My favorite method also. And cooked at lower temp (about 350) creates less smoke and smell.
PaulieS June 27, 2019
My favorite method is the George Foreman grill. With the clamshell design pressing down on the bacon, there is no splatter. And the fat just drips down into the plastic fat collector at the bottom of the grill. When the fat cools and turns solid, I scoop it up and use it for other things.
Rob L. June 27, 2019
That sounds good! Don’t have one so usually stick with the nuker!~}
justin June 26, 2019
I charcoal grill mine I find it adds to the smoky flavor
teri June 30, 2019
Obviously time is not an issue for you since you not only have the cooking time but the time (and mess) to load the grill, light the grill and then wait for the coals to get nice and hot. I like bacon cooked over a camp fire but only when I'm camping.
jbleague June 24, 2019
I have bought the Kirkland brand thick sliced bacon for a few years now. Love it. I cook the bacon in the microwave on a bacon pan that is ribbed and the bacon lies flat. To keep the splatters contained I use a cover designed for microwave use. Each package is a little different so I may have to adjust the cook time to get my bacon crispy but there is no additional flavors added by the pan.
Rob L. June 23, 2019
Though I am not the absolute bacon lover as some are I do appreciate (crispy) bacon.
I was surprised that you didn’t try baking on a wire rack to keep the bacon from deep fat frying. Place it over a rimmed sheet of course.
I would be interested to see your results!?
teri June 30, 2019
That's how I cook mine but I line the rimmed pan with foil so I don't have all the scrubbing.