The Best Bacon You’ll Ever Make (And Every Method to Avoid)
When it comes to cooking bacon, everyone has an opinion. Some swear by the stovetop for that classic sizzle, others rely on the microwave for speed, and a few even turn to specialized gadgets. But according to professional chef Frank Proto in his widely popular Epicurious 101 video, there’s one method that stands above the rest: oven-baking on a parchment-lined sheet pan.
Released in 2022, Proto’s breakdown remains the gold standard for home cooks seeking perfectly cooked bacon—evenly crisp, minimally shrunk, and hassle-free. After testing multiple techniques side by side, he gave oven-baking a perfect 5/5 score, calling it the clear winner for flavor, texture, and convenience.
The Winning Method: Oven-Baked Bacon
The beauty of oven-baking lies in its simplicity and consistency. The bacon cooks evenly in its own rendered fat, developing crispy edges while retaining a pleasant chew in the center. There’s no curling, minimal shrinkage, and—best of all—no greasy splatters to clean up. It’s also completely hands-off, making it ideal for cooking large batches when feeding a crowd.
Step-by-Step Instructions:
- Preheat your oven to 400°F (200°C).
- Line a rimmed baking sheet with parchment paper (essential—never substitute wax paper, as it can melt and ruin the flavor).
- Arrange bacon strips in a single layer, ensuring they don’t overlap.
- Bake for 15–25 minutes, depending on the thickness of the bacon and your preferred level of crispness. For even cooking, rotate the pan halfway through.
- Remove from the oven and transfer the strips to a paper towel-lined plate to drain excess grease.
For extra crispiness, you can place a wire rack on the sheet pan and lay the bacon on top, but Proto prefers cooking it flat directly on the parchment for superior fat rendering and deeper flavor.
Other Methods—and Why They Fall Short
While oven-baking reigns supreme, Proto tested several common alternatives, with mixed results:
- Stovetop Pan-Frying: The traditional approach delivers reliable flavor, especially in a cast-iron skillet started cold for even fat rendering. However, it requires constant attention—flipping, monitoring heat, and managing splatters. It’s great for small batches but doesn’t scale well and demands more cleanup. Proto respects it but ranks it lower than the oven method.
- Microwave: Fast and relatively mess-free when layered between paper towels, the microwave works in a pinch. Unfortunately, results are often uneven, with some pieces turning rubbery or overly brittle. It’s convenient but lacks the depth of flavor achieved through slower cooking.
- Specialty Bacon Gadgets: Proto tested microwave-specific bacon cookers and found them inconsistent at best—and downright concerning at worst due to safety issues. These gimmicky tools rarely justify the drawer space they occupy.
Recent tests from publications like Food & Wine and The Kitchn in 2025 continue to support Proto’s conclusion: oven-baking consistently produces the most even, flavorful results with the least effort.
Pro Tips for Perfect Bacon Every Time
- Choose thick-cut bacon for better texture and satisfaction.
- Don’t discard the rendered fat—strain and save it for cooking eggs, vegetables, or potatoes.
- Experiment with timing to match your preference: shorter for chewy bacon, longer for ultra-crispy.
Whether you’re preparing a weekend brunch or meal-prepping for the week, oven-baked bacon delivers restaurant-quality results with minimal work. Once you try it, it’s hard to go back to any other method.
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