Because of this blog, I regularly find myself in conversations with people about their favorite ways to cook bacon. Some people have no opinion on it and are open to suggestions – others feel very strongly about certain methods. I personally don’t have one preferred method because it kind of depends on what I’m using the bacon for, but the only method I generally stay away from is microwaving. However, I know others who swear by the microwave method.
The Boston Globe posted an article last week outlining the primary methods for cooking bacon, which I’ve posted below and expanded on a bit. I do have to say even though I use a variety of methods, for straight-forward, breakfast-ready bacon I tend to be a fan of the oven baked approach…mostly because it creates the least amount of splatter and is easy to clean up if you line the pan with aluminum foil.
Oven Baked: On a rimmed baking sheet (lined with aluminum foil if you want to make clean up easier), place the slices in a single layer. Cook at 350 degrees for 15 to 25 minutes; 400 degrees for 12 to 16 minutes. Timing will depend on how well done and crisp you like your bacon.
Broil: On the rack in a broiler pan, place the slices in a single layer. Broil 4 to 6 inches from the heating element, turning the slices and watching them carefully, until the bacon is done to your liking.
Pan-Fry: Place the bacon in a hot skillet (preferably cast iron) in a single layer. Cook over medium heat, turning several times, until it’s done to your liking.
Microwave: Place a paper towel on a dish large enough to fit a single layer of bacon slices (4 to 6 slices). Cover the bacon with another paper towel. Six slices will take 3-5 minutes. Start checking after the first two minutes, and continue cooking at 30 second intervals until the bacon has achieved your desired level of crispiness. Consult your microwave manual for more specific times (some microwaves even have a pre-set bacon option). A rotating base in the microwave is highly recommended for even cooking.