I Asked 4 Chefs for the Best Way to Cook Bacon, and They All Agreed on the Same Method

There are nearly as many ways to cook bacon as there are strips in the package. Some people love to air-fry or deep-fry their bacon, while others swear by cooking it in cast iron. In a rush? Many folks pop it in the microwave, and some bacon enthusiasts swear by sous vide for the perfect slice. With all these options available, how are bacon lovers supposed to choose?

To help you master every strip of bacon, we asked chefs to share the most common mistakes they see when it comes to cooking bacon. They also revealed the best way to cook this savory treat, whether you’re eating it on its own, in a sandwich, or as part of a recipe.

Meet Our Bacon Experts

• Erin Clarke, a Milwaukee, Wisconsin-based recipe developer and the author of "The Well Plated Cookbook" and the forthcoming "Well Plated Everyday"
• Kathleen Day, the owner and founder of Katalina's Cafes in Columbus, Ohio
• Jon Kung, a Detroit, Michigan-based chef, recipe developer, podcast host, and the author of "Kung Food"
• Peter Som, a New York City-based award-winning fashion designer, culinary creator, lifestyle expert, and the author of the upcoming cookbook "Family Style"

The Most Common Bacon Cooking Mistakes

We get it: Bacon is so irresistible that you want to waste as little time as possible before taking your first bite. But rushing the process won’t give you the best results, warns Kung. Turning up the heat too high 'will cause the bacon to curl and lose contact with the pan,' he explains.

Som agrees, pointing out that high heat will 'burn the bacon before it has a chance to render and cook properly.'

Another common mistake, according to Som, is overcrowding the pan. This causes the bacon to 'steam instead of crisp up, and let’s be honest, nobody likes soggy bacon,' he says. 'Be sure to leave space between each strip.'

The Best Way to Cook Bacon, According to Chefs

If you're only making one or two strips and using a skillet, you can stick with that, says Kung. But for all other situations, all four chefs agree that the best method is cooking your bacon in the oven. This turns out to be the easiest, mess-free way to make bacon — a method the Dinogo editors also swear by!

"I've always used the oven to cook bacon at my cafes, and now it's becoming more popular in online recipes. Once you see how easy it is and how consistent the results are, you won't go back," says Day.

Clarke agrees, even calling herself 'an evangelist for baking bacon in the oven.' 'It creates perfectly crisp, uniform pieces every time with minimal cleanup. Plus, you won’t have to worry about dangerous bacon grease splatters or standing over a hot stove,' she says.

Some cooks swear by starting sheet pan bacon in a cold oven and then turning on the heat. While that method works, Clarke believes that bacon cooks more evenly in a preheated oven.

Here’s the ultimate method for cooking bacon, according to chefs:

• Preheat the oven to 400 degrees F (205 degrees C). 
• Line a sheet pan with a foil, then top it with a wire rack to allow for ample air circulation. 
• On the wire rack, add the slices of bacon, making sure to leave a bit of room between each slice.
• Cook for about 15 to 20 minutes, depending on the thickness of your slices.
• Once the bacon reaches your desired level of doneness, remove the pan from the oven, then use tongs to transfer the bacon from the pan to a paper towel-lined plate so the strips don’t keep cooking.
• Safely dispose of the bacon grease, or reserve it for another use, such as Mom's Country White Gravy, Shrimp and Cheesy Grits with Bacon, or Grandma’s Collard Greens. 

No wire rack? No problem. Simply line your pan with foil and fold it at 1-inch intervals to create a makeshift rack. This will let the grease drain away from the bacon slices, reducing the risk of soggy bacon.

You can stick with 400°F (205°C) for the entire cooking time, or try Som’s temperature hack to elevate your bacon. Start at 400°F (205°C), and for the last 5 minutes, raise the heat to 425°F (220°C). This method allows the bacon to cook evenly, rendering the fat before finishing at a higher temperature for that perfect crispy finish.