I Tried 6 Ways to Bake Bacon — And One Method Totally Blew Me Away

Bacon makes everything better—but cooking it is not always so fun. Frying on the stovetop means dodging grease pops and cleaning up a messy skillet. That’s why I wanted to dig into how to bake bacon and whether it could be a cleaner, more consistent way to get the crispy slices we all love.

I tested six different methods—some classic, some a little outside the box—to see how each one stacked up. Same bacon, same thickness, same level of hunger. I was looking for the sweet spot between flavor, texture, ease, and cleanup. A couple of methods surprised me, one completely flopped, and one? It may have changed how I’ll cook bacon forever. If you’ve ever wondered whether you’re making bacon the best way possible, here’s what I found.

Method 1: Baking Bacon on a Wire Rack Over a Sheet Pan

Best for: Even crispness and clean-looking slices
Downside: Cleaning the wire rack can be a hassle

You’ve probably heard this is the way to bake bacon, and it definitely has its perks. I set a wire rack inside a sheet pan, laid the bacon flat across it, and slid it into a 400°F oven for about 18 minutes.

The rack lifts the bacon up, so the fat drips away and the hot air hits both sides. That gave me evenly cooked, crisp slices with very little curling—great if you’re building BLTs or breakfast sandwiches. The texture leaned more toward crunchy than chewy, and the slices had a clean, not-too-greasy finish.

However, this method also comes with its downside. Even if you line the pan underneath, you’re still stuck scrubbing between the metal bars, and bacon fat loves to cling. If you’re cooking for a crowd or don’t mind a little cleanup, it works. But this method felt a bit fussy for everyday use.

Method 2: Baking Bacon Directly on a Sheet Pan

Best for: Perfect everyday bacon with minimal cleanup
Downside: Honestly? I haven’t found one yet

This is the one I keep coming back to. No rack, no fancy equipment—just a parchment-lined sheet pan and bacon laid out in a single layer. Oven at 400°F. That’s it.

What really sold me on this method was the balance. The bacon cooked evenly in its own rendered fat, which gave it a rich flavor and a perfect crisp-chewy bite—not brittle, not floppy. Just the right kind of texture you want whether you’re pairing it with eggs or crumbling it into a salad.

There was hardly any curling, and the slices stayed flat without needing to fuss over them mid-cook. Cleanup is also a breeze. I let the grease cool, rolled up the parchment, and the pan underneath was basically untouched.

It’s not flashy. But sometimes, the simplest method ends up being the most reliable—and the most satisfying. If you’re after everyday bacon that hits the mark every single time, this is the one I’d bet on.

Method 3: Air Fryer Bacon

Best for: Small, quick batches with great crispiness
Downside: Limited capacity for batch cooking

If you’ve got an air fryer, you’ve probably wondered if it’s worth tossing a few slices in. I set mine to 375°F and loaded it up—being careful not to crowd the basket.

In about 9 minutes, I had bacon that was shockingly crisp, especially around the edges. The air circulation really does its thing, and the bacon cooked evenly with less grease pooling. But there’s a catch: you can’t cook much at once. Four, maybe five slices fit comfortably, which isn’t ideal if you’re feeding a group.

Also, the bacon cooks fast, and it can go from perfect to too dark if you’re not paying attention. I had to clean the tray underneath, which collected a decent amount of fat, but cleanup wasn’t too bad overall.

Method 4: Microwaved Bacon

Best for: Speed and minimal mess
Downside: Inconsistent texture and less flavor

Microwaving bacon always felt like cheating, but I had to give it a fair shake. I used a paper towel–lined plate, added a few slices in a single layer, and covered them with another paper towel. Then I microwaved it on high for about five minutes.

It worked. The bacon cooked through, got fairly crisp, and the paper towels soaked up most of the grease. That said, it didn’t have the same deep flavor or satisfying bite as the oven or skillet methods. Some spots turned chewy, and others got a little too dry. Not terrible, just uneven.

The real win here is convenience. If you’re cooking for one and don’t care about picture-perfect results, it’s a solid weekday option. But for brunch with friends? I’d go with something else.

Method 5: Cast Iron Skillet Bacon

Best for: Rich flavor and control over texture
Downside: Requires active cooking and clean-up time

There’s something nostalgic about cooking bacon in a cast iron pan. Maybe it’s the sizzle, or the way the smell lingers just long enough to make your house feel like Saturday morning. I started with a cold skillet, laid in the slices, turned the heat to medium, and let it go low and slow.

This method gave me some of the best-tasting bacon of the bunch. Rich, a little smoky, with just the right balance of crispy edges and chewy centers. The fat rendered evenly, and the bacon cooked flat without much curling. But it did take attention. I had to babysit it, flip it, adjust the heat, and deal with splattering grease.

Cleanup was manageable, especially since cast iron is meant to keep some of that bacon goodness for next time. Still, this method feels more like a weekend ritual than a daily routine.

Method 6: Grilled Bacon

Best for: Smokey flavor with charred edge
Downside: Temperature control can be tricky on a charcoal grill

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I’ll admit—I don’t usually think “grill” when it comes to bacon. But I was curious. I fired up the gas grill to medium, laid the slices on a grill-safe mesh mat, and closed the lid. Ten minutes later, flipping once halfway through, I had bacon with some serious character.

This bacon had a smoky, slightly charred flavor that none of the other methods came close to. It wasn’t perfectly even—some slices were more done than others—but the taste made up for it. It reminded me of campfire breakfasts or those diner hash plates you crave at midnight.

Grilling bacon isn’t exactly convenient. You’ve got to manage the flame, watch for flare-ups, and clean that mat afterward. But if you’re already outside grilling or just want to mix things up, it’s a fun option that adds a unique twist.

How to Bake Bacon: The Essentials

If you’re learning how to bake bacon for the first time or just want to dial in your method, a few tips can make a difference.

Start with a cold oven if you’re using a sheet pan—this helps prevent uneven cooking, especially if you’re not using a rack. Line your pan with parchment or foil to save yourself a cleanup headache. And don’t crowd the pan. Give each slice a little space so it can crisp up properly.

Watch the bacon during the last few minutes. Oven heat can vary, and bacon goes from golden to burnt faster than you think. Thin-cut slices will usually finish around the 14-minute mark, while thick-cut might take closer to 20.

The beauty of baking bacon is the control. You can make it exactly how you like it—whether that’s crispy, chewy, or somewhere in between—and you don’t have to hover over a hot pan the whole time. Plus, it frees you up to get the eggs, pancakes, or coffee going while the bacon takes care of itself in the oven.